Slow Cooker Chicken Curry with Coconut Milk

Slow cooker chicken curry with coconut milk is a cozy, hearty meal that’s perfect for busy weeknights. After making this many times, I’ve discovered the trick to the best, creamy chicken curry is using full-fat coconut milk. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Fresh Cucumber Tomato Feta Salad Ready in 10 Minutes and Creamy Chocolate Orange Cheesecake Recipe.

What You'll Need for Slow Cooker Chicken Curry with Coconut Milk

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• boneless, skinless chicken breasts
• full-fat coconut milk
• curry powder
• garlic
• ginger
• salt
• black pepper
• cayenne pepper (optional)
• sugar (optional)
• Optional: fresh cilantro
• Optional: green onions
• Optional: crushed peanuts

How to Make Slow Cooker Chicken Curry with Coconut Milk

1. Step 1: Place chicken breasts in the slow cooker. Season with salt, black pepper, and curry powder.
2. Step 2: In a bowl, mix together coconut milk, garlic, ginger, sugar (if using), and cayenne pepper (if using). Pour over chicken.
3. Step 3: Cook on low for 6-8 hours or on high for 3-4 hours. Once done, use an immersion blender to blend the sauce until smooth.
4. Step 4: Serve over rice or noodles, garnished with fresh cilantro, green onions, and crushed peanuts.

Storing & Reheating Slow Cooker Chicken Curry with Coconut Milk

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: You can prepare the chicken and sauce ahead of time and reheat in the slow cooker when ready to serve.

Freezing Slow Cooker Chicken Curry with Coconut Milk

Freeze cooked chicken curry for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a deeper flavor, you can brown the chicken in a pan before adding it to the slow cooker.
• Best substitution: If you don't have coconut milk, you can use heavy cream or chicken broth for a thinner sauce.
• Make-ahead: You can prepare the chicken and sauce ahead of time and reheat in the slow cooker when ready to serve.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your sauce is too thin, you can thicken it by mixing 1 tablespoon of cornstarch with 1 tablespoon of water and stirring it into the sauce.

Slow Cooker Chicken Curry with Coconut Milk

⏱

Prep

10 min

🍳

Cook

6-8 hours (low) or 3-4 hours (high)

⏳

Total

6-8 hours (low) or 3-4 hours (high)

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• boneless, skinless chicken breasts
• full-fat coconut milk
• curry powder
• garlic
• ginger

Seasonings

• salt
• black pepper
• cayenne pepper (optional)
• sugar (optional)

Optional Toppings

• fresh cilantro
• green onions
• crushed peanuts

Instructions

1. Step 1: Place chicken breasts in the slow cooker. Season with salt, black pepper, and curry powder.
2. Step 2: In a bowl, mix together coconut milk, garlic, ginger, sugar (if using), and cayenne pepper (if using). Pour over chicken.
3. Step 3: Cook on low for 6-8 hours or on high for 3-4 hours. Once done, use an immersion blender to blend the sauce until smooth.
4. Step 4: Serve over rice or noodles, garnished with fresh cilantro, green onions, and crushed peanuts.

Notes

• Chef tip: For a deeper flavor, you can brown the chicken in a pan before adding it to the slow cooker.
• Best substitution: If you don't have coconut milk, you can use heavy cream or chicken broth for a thinner sauce.
• Make-ahead: You can prepare the chicken and sauce ahead of time and reheat in the slow cooker when ready to serve.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your sauce is too thin, you can thicken it by mixing 1 tablespoon of cornstarch with 1 tablespoon of water and stirring it into the sauce.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze cooked chicken curry for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: You can prepare the chicken and sauce ahead of time and reheat in the slow cooker when ready to serve.

Nutrition Per Serving

• Calories: 450
• Protein: 35g
• Fat: 25g
• Carbs: 15g
• Fiber: 2g
• Sugar: 4g
• Sodium: 700mg
• Cholesterol: 105mg
• Sat. Fat: 15g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Slow Cooker Chicken Curry with Coconut Milk FAQs

A Warm Final Note

I can’t wait for you to try Slow Cooker Chicken Curry with Coconut Milk and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!