If your evenings feel like a juggling act between work, kids, errands, and just trying to breathe, you are not alone. As a busy mom, I know the struggle. By the time dinner rolls around, the last thing you want is a fussy, time-consuming recipe.
That’s where slow cooker dinners come to the rescue.
This Crockpot Coconut Curry Chicken is my weeknight lifesaver—just toss in the ingredients, let the slow cooker work its magic, and come back to a creamy, flavorful, comforting dinner that the whole family loves. It’s mild enough for kids but still packed with rich coconut-curry flavor for grown-up taste buds.
Best of all? Minimal prep + hands-free cooking = more time for YOU.
Why You’ll Love This Recipe
- Set it & forget it – Just dump, cook, and serve.
- Rich & creamy – Coconut milk + curry paste = irresistible flavor.
- Family-friendly – Mild spice that kids enjoy.
- Versatile – Works with rice, noodles, or low-carb options.
- Customizable – Easy to swap veggies or protein.
Ingredients You’ll Need
Protein & Veggies
- 1.5 lbs boneless, skinless chicken thighs (or breasts)
- 1 medium onion, thinly sliced
- 1 red bell pepper, sliced
- 2 medium carrots, sliced
- 3 cloves garlic, minced
For the Curry Sauce
- 1 (14 oz) can full-fat coconut milk
- 2 tbsp red curry paste
- 2 tbsp soy sauce (or coconut aminos for gluten-free)
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 tsp ground ginger
- Salt & pepper, to taste
For Serving
- Fresh cilantro, chopped
- Cooked jasmine rice, rice noodles, or cauliflower rice
Step-by-Step Instructions
1️⃣ Prep the Chicken
Place chicken in the bottom of your slow cooker.
2️⃣ Make the Sauce
In a bowl, whisk together coconut milk, curry paste, soy sauce, brown sugar, lime juice, ginger, salt, and pepper.
3️⃣ Combine
Pour sauce over the chicken. Add onions, bell peppers, and carrots. Stir gently to coat.
4️⃣ Cook
- Low: 6–7 hours
- High: 3–4 hours
Chicken should be tender and shred easily.
5️⃣ Serve
Taste and adjust seasoning. Serve over rice or noodles and garnish with cilantro.
Storage & Meal Prep Tips
- Fridge: Store in airtight container for up to 3 days.
- Freezer: Freeze up to 3 months. Thaw overnight before reheating.
- Reheat: Stovetop on low or microwave in short intervals.
- Meal Prep Shortcut: Pre-chop veggies or make a freezer pack with all ingredients (minus coconut milk) for quick assembly later.
Variations & Creative Serving Ideas
- Soup Style: Add 1 cup broth and extra veggies.
- Different Bases: Try quinoa, brown rice, or noodles.
- Wrap It Up: Shredded chicken in naan or tortillas.
- Buddha Bowl: Serve over greens with avocado and nuts.
- Vegetarian: Swap chicken for chickpeas, tofu, or lentils.
Nutrition (Per Serving, with Rice – Approximate)
- Calories: 350–400
- Protein: 28g
- Carbs: 20g
- Fat: 22g (Saturated: 14g)
Final Tip: This recipe freezes beautifully—double it and save half for another night. Perfect for those evenings when life is just too much.