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
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Curry powder is a spice blend made from spices like chili powder, cumin, turmeric and more
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Curry paste is made from peppers, garlic and other spices
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The combination of these gives you a smoky, mildly spicy and flavorful combination perfect for chicken
Preparation Notes
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This recipe only requires a small amount of chopping
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There is no pre-cooking/browning or other work involved
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Simply toss everything into the slow cooker for a simple to make meal that is not simple on flavor
Equipment Notes
Recipe Notes
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If your family does not care for the spinach, you can leave it out
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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
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Add all ingredients to a freezer safe container or zipper bag
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Store in fridge up to 3 days or freezer up to 3 months
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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
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.
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Servings: 4
Calories: 440kcal
Equipment
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
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
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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: 440kcal | Carbohydrates: 19g | Protein: 29g | Fat: 29g | Saturated Fat: 23g | Cholesterol: 73mg | Sodium: 808mg | Potassium: 1083mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2666IU | Vitamin C: 21mg | Calcium: 67mg | Iron: 4mg
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