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Crockpot Coconut Curry Chicken

Crockpot Coconut Curry Chicken

This Crockpot Coconut Curry Chicken recipe combines tender chicken and rich coconut flavors for a delightful weeknight dinner.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Asian
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken and Sauce
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 14 oz can coconut milk
  • 1 cup chicken broth
  • 3 tablespoons red curry paste
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
Vegetables
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 cups diced vegetables (carrots, bell peppers, zucchini)
  • 1 cup frozen peas
Seasoning and Garnish
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Equipment

  • Crockpot

Method
 

Cooking Steps
  1. Place the chopped onion at the bottom of the crockpot. Add cubed chicken on top.
  2. Sprinkle turmeric and cumin over the chicken.
  3. Pour in coconut milk and chicken broth, then add red curry paste. Stir until well combined.
  4. Layer in the diced vegetables followed by the frozen peas.
  5. Season with salt and pepper to taste.
  6. Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
  7. Garnish with chopped cilantro before serving.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 27gProtein: 24gFat: 20g

Notes

Feel free to customize the vegetables or protein based on your preferences.

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