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–+ servings
image of a close up shot of a flat lay mise en place for coconut curry chicken veg crockpot with fresh ingredients arranged on a white marble kitchen counter healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight with a creamy coconut milk a variety of colorful vegetables such as chopped bell peppers zucchini carrots and spinach boneless skinless chicken thighs aromatic spices like curry powder turmeric ginger and cumin fresh garlic and onions cilantro and a lime cut into wedges
katya bou

Coconut Curry Chicken Veg Crockpot Recipes

A hearty, soul-warming coconut curry chicken made in the slow cooker with tender chicken, vibrant vegetables, and aromatic spices. It’s creamy, rich, and ready when you are – ideal for chilly nights in Bend or anywhere else the rain falls slowly.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: dinner, Main Course
Cuisine: American, Indian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless skinless chicken thighs
  • 2 cans full-fat coconut milk (13.5 oz each)
  • 3 tbsp yellow curry powder or Madras curry powder
  • 1 tsp ground turmeric
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 inch piece fresh ginger grated
  • 2 medium sweet potatoes peeled and cubed
  • 2 bell peppers red or orange, chopped
  • 3 carrots sliced into coins
  • 1 can tomato paste (6 oz)
  • 2 cups baby spinach
  • 1 tbsp lime juice freshly squeezed
  • 1 can chickpeas optional, drained and rinsed
  • Salt to taste black pepper
  • Pinch cayenne pepper optional
For Garnish
  • ¼ cup cashews or peanuts chopped
  • ¼ cup cilantro chopped

Equipment

  • Slow Cooker
  • Large bowl
  • Fork
  • - Whisk
  • Knife & Cutting Board

Method
 

  1. Chop onions, carrots, and sweet potatoes. Set aside.
  2. Place chopped vegetables (onions, carrots, sweet potatoes, bell peppers) in the bottom of your slow cooker to create a base layer.
  3. Pat chicken thighs dry with paper towels and season both sides with salt and pepper. Place them on top of the vegetables.
  4. In a large bowl, whisk together coconut milk, tomato paste, grated ginger, minced garlic, curry powder, turmeric, salt, black pepper, and optional cayenne.
  5. Pour the sauce evenly over the chicken and vegetables.
  6. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is fork-tender.
  7. Remove the chicken and shred using two forks; return shredded chicken back to the pot.
  8. If desired, thicken the sauce by mixing 1 tbsp cornstarch with 2 tbsp water, stirring into the curry, and cooking uncovered on HIGH for 20 minutes.
  9. Stir in baby spinach and lime juice just before serving. Taste and adjust seasoning as needed.
  10. Garnish with chopped nuts and fresh cilantro before serving.

Nutrition

Calories: 420kcalCarbohydrates: 28gProtein: 30gFat: 22gSaturated Fat: 15gCholesterol: 95mgSodium: 420mgPotassium: 810mgFiber: 6gSugar: 9gVitamin A: 1120IUVitamin C: 45mgCalcium: 60mgIron: 4.5mg

Notes

If making vegetarian, substitute chicken with 2 cans of chickpeas and add cubed butternut squash or firm tofu in last hour. Also, feel free to experiment with different curry powders like garam masala or add hot sauce for extra kick. This dish develops deeper flavors the next day!
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