Crockpot Curry Chicken

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Crockpot Curry Chicken makes dinner easy and delicious! Tender chicken, a dreamy coconut curry sauce, and sweet peas in every bite.

Prep Time20

Cook Time3

Total Time3 20

Course: Dinner

Cuisine: American

Keyword: Crockpot Curry Chicken

Servings: servings

Author: Chelsea Lords

Cost: $11.23

Equipment

6-quart Crock-Pot

Ingredients

2 tablespoons coconut oil
1 cup finely diced yellow onion
1 tablespoon garlic paste or minced garlic
1 tablespoon ginger paste or minced ginger
2 teaspoons yellow curry powder
3 tablespoons red curry paste see note 1
2 teaspoons ground coriander
1 (13.66-ounce) can coconut milk full-fat
1 tablespoon brown sugar
1-1/2 pounds boneless skinless chicken thighs see note 2
1 cup frozen peas
1 tablespoon lime juice
2 teaspoons soy sauce optional
1/4 cup finely chopped cilantro or basil

Options For Serving

Cooked rice
Naan warmed
Raita optional, see note 3

US - Metric

Instructions

Heat coconut oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and ginger. Cook, stirring often, until golden and softened, 3–5 minutes.
Reduce heat to medium. Add curry powder, red curry paste, and coriander. Stir frequently for 2–3 minutes until very fragrant.
Scrape everything into the Crockpot. Add coconut milk and brown sugar, whisking until smooth. Place chicken thighs in the sauce, stirring to coat. Arrange them in an even single layer (not bunched up), smooth side down, with sauce covering the tops.
Cover and cook on high for 2½–3½ hours or low for 3–5 hours, until the chicken shreds easily.
Remove chicken, dice into small pieces (discarding any remaining fat), and return to the Crockpot. Stir in peas, lime juice, soy sauce (if using), and cilantro or basil. Taste and adjust seasoning as needed.
Serve over basmati rice with naan. Enjoy!

Video

Notes

Note 1: I use Thai Kitchen red curry paste—adjust to your spice preference. My kids don’t find this curry spicy with it!

Note 2: Thighs work better than breasts! Trim large fat and gristle pieces, but don’t stress about every bit—it renders off as it cooks.

Note 3: For a cooling contrast, try this simple raita sauce. Mix ½ cup full-fat Greek yogurt with ½ cup finely chopped English cucumber, adding 2 tablespoons each of fresh cilantro and green onions (or just cilantro if you prefer). Stir in ¼ teaspoon each of ground cumin, ground coriander, and salt for extra flavor. Stir everything together and serve with the curry.

Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stove over low heat, stirring often, or microwave in short bursts until warmed through.

Nutrition