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Crockpot Coconut Curry Chicken

Crockpot Coconut Curry Chicken
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If you’re searching for a meal that wraps you in warmth and delicious aromas, try this Crockpot Coconut Curry Chicken. This easy, one-pot recipe combines tender chicken with creamy coconut milk and fragrant spices, creating a dish that’s comforting and satisfying. Perfect for busy weeknights or cozy family gatherings, you can simply toss all the ingredients into your crockpot and let it work its magic while you go about your day. With flavors that please both picky eaters and curry enthusiasts alike, this dish is sure to become a beloved staple in your home. Plus, it’s easily customizable—swap in your favorite veggies or proteins to make it uniquely yours!

Ingredients

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  • 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
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 cups diced vegetables (carrots, bell peppers, zucchini)
  • 1 cup frozen peas
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Cooked jasmine rice or basmati rice for serving

Instructions

  1. Place the cubed chicken into the crockpot along with chopped onion, minced garlic, and grated ginger.
  2. Pour in the coconut milk and chicken broth. Stir in red curry paste, turmeric, and cumin until well combined.
  3. Add diced vegetables and frozen peas; stir gently.
  4. Cover the crockpot and cook on low for 6 hours or high for 3 hours.
  5. Once cooked, season with salt and pepper to taste before serving over jasmine or basmati rice garnished with fresh cilantro.

Nutrition

Find it online: https://isabellacooks.com/crockpot-coconut-curry-chicken/