Easy Crockpot Coconut Chicken Curry
Easy Crockpot Coconut Chicken Curry is a hands-off dinner packed with warm spices and creamy comfort.
Ingredients
- 1½ lbs boneless, skinless chicken breast or thighs
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp paprika or chili powder (optional)
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tbsp brown sugar
- Salt and black pepper, to taste
- Optional add-ins: bell peppers, peas, or spinach
- Fresh cilantro, for garnish
Instructions
- Add chicken, onion, garlic, ginger, spices, coconut milk, broth, and brown sugar to the crockpot.
- Stir gently to combine and season with salt and pepper.
- Cover and cook on LOW 4–6 hours or HIGH 2–3 hours, until chicken is tender.
- Shred or cube chicken and stir back into sauce. Add vegetables during the last 30 minutes if using.
- Garnish with cilantro and serve over rice or with naan.
Notes
- Use chicken thighs for extra richness.
Easy Crockpot Coconut Chicken Curry is a hands-off dinner packed with warm spices and creamy comfort. Tender chicken slowly simmers in a fragrant coconut milk sauce infused with curry powder, garlic, ginger, and earthy spices.
As it cooks, the flavors deepen and meld into a rich, slightly sweet, savory curry that tastes like it took way more effort than it actually did. The slow cooker does all the work, making this recipe perfect for busy days when you want a cozy, satisfying meal waiting for you. Serve it over fluffy rice or with warm naan to soak up every drop of the sauce. It’s easy to customize with vegetables like bell peppers, peas, or spinach, and the spice level is simple to adjust. Leftovers reheat beautifully and taste even better the next day. Comforting, flavorful, and effortless, this curry is a true weeknight lifesaver.
