Description
This Slow Cooker Coconut Curry Chicken is a flavorful and comforting dish featuring tender chicken thighs cooked with carrots, potatoes, and aromatic spices in a rich coconut curry sauce. Easy to prepare and perfect for busy days, it delivers a creamy, mildly spicy meal that pairs beautifully with rice and is garnished with crunchy roasted peanuts.
Ingredients
Scale
Vegetables and Meat
- 3 carrots peeled and sliced into ⅛-inch thick rounds
- ½ yellow onion diced
- 1 ½ pounds russet potatoes peeled and cut into ¾-inch cubes
- 1 ½ pounds boneless, skinless chicken thighs
- 1 medium red bell pepper seeded and sliced
Liquid and Broth
- 1 cup low-sodium chicken broth
- 2 (13.66 ounce) cans coconut milk
- 1 tablespoon soy sauce
Spices and Seasonings
- 3 tablespoons creamy peanut butter
- 3 cloves garlic minced
- ½ teaspoon ginger powder
- 1 teaspoon ground turmeric
- 1 teaspoon coriander
- ½ teaspoon cumin
- 1 teaspoon black pepper
- ½ teaspoon salt
- ½ cup red curry paste
Thickening Agent and Garnish
- ¼ cup cornstarch
- ½ cup roasted peanuts chopped
Instructions
- Prepare Ingredients: Peel and slice the carrots into ⅛-inch rounds, dice the yellow onion, peel and cube the russet potatoes into ¾-inch pieces, and seed and slice the red bell pepper. Set aside the boneless, skinless chicken thighs.
- Layer in Slow Cooker: Add the carrots, diced onion, and cubed potatoes to the bottom of a 6-quart slow cooker. Place the chicken thighs on top of the vegetables.
- Mix Sauce: In a bowl, whisk together chicken broth, soy sauce, creamy peanut butter, minced garlic, ginger powder, ground turmeric, coriander, cumin, black pepper, salt, and red curry paste until fully combined.
- Add Sauce to Slow Cooker: Pour the prepared sauce mixture evenly over the chicken and vegetables in the slow cooker.
- Cook Chicken and Vegetables: Cover the slow cooker and cook on high for 3 hours 30 minutes or on low for 5 hours until the chicken and vegetables are tender.
- Shred Chicken: Remove the chicken thighs from the slow cooker and let them cool enough to handle. Chop into bite-sized pieces or shred using two forks.
- Prepare Coconut Sauce Mix: In a separate bowl, whisk together coconut milk and cornstarch until smooth and lump-free.
- Add Coconut Sauce and Peppers: Return the shredded chicken to the slow cooker along with the red bell pepper slices and coconut milk mixture. Stir gently to combine all ingredients.
- Thicken Sauce: Continue cooking on high for another 15 minutes or until the sauce thickens to your desired consistency.
- Serve and Garnish: Serve the coconut curry chicken over cooked rice and garnish with chopped roasted peanuts for added texture and flavor.
Notes
- Use full-fat coconut milk that is well shaken and at room temperature to avoid separation and curdling in the sauce.
- If red curry paste is unavailable, substitute with tomato paste combined with curry seasoning for a similar flavor profile.
- Store leftovers in an airtight container in the refrigerator for up to 3 days for best freshness.
- This dish can be frozen for up to 2 months, but note that the coconut milk sauce may become slightly grainy after thawing.
- For a thicker sauce, additional cornstarch can be mixed with coconut milk before adding or reduce the cooking liquid during the slow cooking process.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg
