Slow Cooker Coconut Curry Chicken

close up of curry chicken with rice on blue plate

Slow Cooker Coconut Curry Chicken

If you haven’t yet explored the world of slow cooker curries, you are bound to be amazed by some flavorful surprises! Slow Cooker Coconut Chicken Curry combines a hearty mix of chicken and potatoes with signature curry seasoning and a creamy coconut milk sauce. A low-prep, one-pot meal that is packed with flavor, but mild enough for the whole family to enjoy.

Course Main Course

Cuisine Indian

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 440kcal

Author Jennifer Draper

Equipment

Slow Cooker

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
1 tablespoon homemade curry seasoning
1 teaspoon salt
2 tablespoons red curry paste
2 tablespoons tomato paste
15 oz canned coconut milk
2 oz baby spinach

Instructions

Chop chicken and potatoes, and dice onion
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

Let cool completely then store in airtight containers in the fridge for up to 3 days.
Prep ingredients ahead and store in the freezer for up to 3 months, or freeze after cooking for up to 3 months.
Reheat over a saucepan on the stove.
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.

Nutrition