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Slow Cooker Coconut Curry Chicken

Slow Cooker Coconut Curry Chicken served with white rice and garnished with fresh cilantro in a black bowl.
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Slow Cooker Coconut Curry Chicken is a creamy, comforting one-pot meal made with chicken, baby potatoes, curry paste, and coconut milk. It’s a hands-off, family-friendly dish perfect for busy weeknights or meal prep.

Ingredients

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  • 1 pound boneless skinless chicken breast, 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 (full-fat)
  • 2 oz baby spinach (optional)

Instructions

  1. Chop chicken into bite-sized pieces and halve or quarter the baby potatoes.
  2. Dice the yellow onion.
  3. Add all ingredients to the slow cooker, including chicken, potatoes, onion, garlic, curry seasoning, salt, red curry paste, tomato paste, and coconut milk.
  4. Stir everything well to combine.
  5. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
  6. During the last 30 minutes of cooking, stir in baby spinach (if using).
  7. Check that chicken has reached an internal temperature of 165°F before serving.
  8. Adjust sauce thickness if needed using water or a cornstarch slurry.

Notes

  • Use full-fat coconut milk for best texture and flavor.
  • Red curry paste can be adjusted for desired spice level.
  • Substitute potatoes with sweet potatoes or cauliflower for variation.
  • Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
  • Serve with rice, naan, or low-carb alternatives like riced cauliflower.

Nutrition

Find it online: https://recipeeasily.com/slow-cooker-coconut-curry-chicken/