Name: Slow Cooker Coconut Curry Chicken
Prep time: 15 min
Total time: 195 min
Ingredients: 1 pound boneless skinless chicken (cut into bite sized pieces); 6 oz baby potatoes (halved or quartered); 1/2 cup diced yellow onion; 2 teaspoons jarred minced garlic; 2 teaspoons curry powder; 1 teaspoon dried ginger; 1 teaspoon salt; 2 tablespoons red curry paste; 2 tablespoons tomato paste; 15 oz can coconut milk; 2 oz baby spinach

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Meals that include your protein, carbs and veggies all in one by tossing everything into a pot? Count me in! This Slow Cooker Coconut Chicken Curry is packed with flavor but mild enough for the whole family to enjoy.

Highlights

Isn’t it amazing how many ways you can make delicious meals using chicken? It’s time to add one more!

My family loves anything with curry and/or coconut milk and they just happen to make the perfect combination. With a simple blend of spices, this recipe is perfect for dipping your toes into making recipes that might be a little different than your family is used to.

You could certainly spice this up a little with some red pepper flakes, but we love the mild flavors and rich sauce. The best part is how this comes together with just minutes of prep to get everything into the slow cooker.

Ingredient Notes

Curry powder is a spice blend made from spices like chili powder, cumin, turmeric and more
Curry paste is made from peppers, garlic and other spices
The combination of these gives you a smoky, mildly spicy and flavorful combination perfect for chicken

Preparation Notes

This recipe only requires a small amount of chopping
There is no pre-cooking/browning or other work involved
Simply toss everything into the slow cooker for a simple to make meal that is not simple on flavor

Equipment Notes

4 quart or larger slow cooker

Recipe Notes

If your family does not care for the spinach, you can leave it out
If you’d like a spicier dish, add a pinch or two of red pepper flakes or an additional tablespoon of curry paste

How To Prep Ahead

Add all ingredients to a freezer safe container or zipper bag
Store in fridge up to 3 days or freezer up to 3 months
Thaw fully before cooking

How To Store Leftovers

Let cool completely then store in air tight containers in fridge up to 3 days

Related Recipes

Slow Cooker Coconut Curry Chicken

Jennifer Draper

5 from 1 vote

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Prep Time 15 mins

pressurize 3 hrs

Total Time 3 hrs 15 mins

Course Main Course

Cuisine Indian

Servings

Calories 440 kcal

Equipment

4 quart slow cooker

Ingredients

1 pound boneless skinless chicken cut into bite sized pieces
6 oz baby potatoes halved or quartered
½ cup diced yellow onion
2 teaspoons jarred minced garlic
2 teaspoons curry powder
1 teaspoon dried ginger
1 teaspoon salt
2 tablespoons red curry paste
2 tablespoons tomato paste
15 oz can coconut milk
2 oz baby spinach

Instructions

Add all ingredients to the slow cooker and stir to combine
Cover and cook on high for 3-4 hours or low for 6-8

Notes

If your family does not care for the spinach, you can leave it out
If you’d like a spicier dish, add a pinch or two of red pepper flakes or an additional tablespoon of curry paste
Prep ahead: Add all ingredients to a freezer safe container/zipper bag, store in fridge up to 3 days or freezer up to 3 months, thaw fully before cooking
Let leftovers cool completely then store in air tight containers in fridge up to 3 days

Nutrition

Calories: 440kcalCarbohydrates: 19gProtein: 29gFat: 29gSaturated Fat: 23gCholesterol: 73mgSodium: 808mgPotassium: 1083mgFiber: 5gSugar: 6gVitamin A: 2666IUVitamin C: 21mgCalcium: 67mgIron: 4mg

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Important nutritional disclaimer