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Slow Cooker Coconut Curry Chicken

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A comforting and delicious dish featuring tender chicken thighs, aromatic curry spices, and creamy coconut milk, perfect for any weeknight dinner.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs
  • 1 can (14 oz) coconut milk
  • 2 tablespoons red curry paste
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 1 bell pepper, chopped
  • 2 cups vegetables (e.g., carrots, peas, or green beans)
  • 1 tablespoon soy sauce
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Place the chicken thighs at the bottom of the slow cooker.
  2. In a bowl, mix together the coconut milk, red curry paste, onion, garlic, ginger, and soy sauce. Pour this mixture over the chicken.
  3. Add the chopped bell pepper and other vegetables on top.
  4. Season with salt and pepper to taste.
  5. Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.

Notes

For added depth of flavor, sear the chicken before cooking. Use light coconut milk for a lighter version.

Nutrition

Find it online: https://www.simplefamilydishes.com/slow-cooker-coconut-curry-chicken/