Best Slow Cooker Coconut Curry Chicken Recipes

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EASY SLOW COOKER CHICKEN CURRY WITH POTATOES AND COCONUT MILK



Easy Slow Cooker Chicken Curry with Potatoes and Coconut Milk image

A super simple mild curry for the slow cooker. If you have cashews, they taste great sprinkled on top afterwards. Feel free to spice it up to your liking. I keep it mild so my kids will eat it, too. You don't need to saute anything in advance, everything just goes in the slow cooker as is. I serve it over rice.

Provided by barbara

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h15m

Yield 4

Number Of Ingredients 13

3 skinless, boneless chicken breasts, cubed
4 small (3 ounce) potatoes, peeled and cubed
1 red bell pepper, cored and sliced into 1/4-inch strips
½ onion, chopped
2 cups chicken broth
2 tablespoons mild curry powder
1 teaspoon red curry paste
1 teaspoon ground cumin
1 teaspoon salt, or more to taste
½ teaspoon cayenne pepper, or to taste
1 (14 ounce) can coconut milk
freshly ground black pepper
¼ cup chopped fresh cilantro

Steps:

  • Combine chicken, potatoes, bell pepper, and onion in a slow cooker.
  • Stir together chicken broth, curry powder, curry paste, cumin, 1 teaspoon salt, and cayenne in a bowl and pour over ingredients in the slow cooker. Mix everything well with a wooden spoon.
  • Close the slow cooker and cook until chicken is tender, 4 to 5 hours on Low or 2 to 3 hours on High. Add coconut milk 15 minutes before the end of the cooking time and continue cooking until heated through. Season with salt and pepper and sprinkle with chopped cilantro to serve.

Nutrition Facts : Calories 386.9 calories, Carbohydrate 23.9 g, Cholesterol 48.7 mg, Fat 23.8 g, Fiber 5.1 g, Protein 22.5 g, SaturatedFat 19.2 g, Sodium 1248.1 mg, Sugar 3.3 g

SLOW COOKER COCONUT CURRY CHICKEN



Slow Cooker Coconut Curry Chicken image

Wonderful delicious tropical taste! Impressive, full flavored, and great looking, easy to make meal. Enjoy!

Provided by mikeyv

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 5h20m

Yield 6

Number Of Ingredients 13

2 pounds skinless, boneless chicken breasts, cut into cubes
2 potatoes, peeled and cubed
1 onion, chopped
1 clove garlic, minced
1 (13.5 ounce) can coconut milk
1 cup chicken broth
¼ cup curry powder
¼ teaspoon salt
¼ teaspoon ground black pepper
1 red bell pepper, chopped
1 tablespoon cornstarch
1 tablespoon raisins, or to taste
1 tablespoon flaked coconut, or to taste

Steps:

  • Place chicken, potatoes, onion, garlic, coconut milk, chicken broth, curry powder, salt, and black pepper in a slow cooker.
  • Cook on Low for 4 hours. Add red bell pepper and continue to cook for 45 minutes. Stir in cornstarch and cook until thickened, about 15 minutes more. Sprinkle with raisins and coconut flakes to serve.

Nutrition Facts : Calories 380.9 calories, Carbohydrate 22.7 g, Cholesterol 78.9 mg, Fat 18.2 g, Fiber 4.6 g, Protein 33.4 g, SaturatedFat 13.7 g, Sodium 337.8 mg, Sugar 3.5 g

SLOW-COOKER COCONUT CURRY CHICKEN



Slow-Cooker Coconut Curry Chicken image

My husband and I love this slow-cooker coconut curry chicken! It's a breeze to prepare and it tastes just like a meal you'd have at your favorite Indian or Thai restaurant. —Andi Kauffman, Beavercreek, Oregon

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 2 servings.

Number Of Ingredients 12

1 medium potato, peeled and cubed
1/4 cup chopped onion
2 boneless skinless chicken breast halves (4 ounces each)
1/2 cup light coconut milk
2 teaspoons curry powder
1 garlic clove, minced
1/2 teaspoon reduced-sodium chicken bouillon granules
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup hot cooked rice
1 green onion, thinly sliced
Optional: Raisins, shredded coconut and chopped unsalted peanuts

Steps:

  • Place potatoes and onion in a 1-1/2- or 2-qt. slow cooker. In a large skillet coated with cooking spray, brown chicken on both sides. Transfer to slow cooker. , In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low 4-5 hours, until meat is tender., Serve chicken and sauce with rice; sprinkle with green onions. If desired, garnish with raisins, coconut and peanuts.

Nutrition Facts : Calories 353 calories, Fat 7g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 266mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein.

COCONUT CURRY CHICKEN AND VEGETABLES IN THE SLOW COOKER



Coconut Curry Chicken and Vegetables in the Slow Cooker image

Try this easy coconut curry in your slow cooker with sweet potato, green beans, bell pepper, and onion. Serve over either riced cauliflower or jasmine rice, as you prefer.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 7h20m

Yield 6

Number Of Ingredients 17

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 cups fresh green beans, trimmed
1 sweet potato, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch cubes
½ medium onion, cut into 1-inch cubes
3 cloves garlic, minced
1 tablespoon minced fresh ginger
¾ cup chicken broth
2 tablespoons curry powder
2 teaspoons kosher salt
1 teaspoon cumin
1 teaspoon ground turmeric
½ teaspoon cayenne pepper
1 (15 ounce) can full-fat coconut milk
¼ cup cashew butter
½ cup chopped raw cashews
¼ cup chopped fresh cilantro

Steps:

  • Combine chicken, green beans, sweet potato, bell pepper, onion, garlic, and ginger in a slow cooker.
  • Stir together chicken broth, curry powder, kosher salt, cumin, turmeric, and cayenne pepper in a small bowl. Pour into slow cooker and stir into chicken and vegetables. Cover slow cooker.
  • Cook on Low until chicken is cooked through and vegetables are fork tender, about 6 hours.
  • Whisk together coconut milk and cashew butter in a bowl until all the lumps are gone. Add to slow cooker and continue cooking for 1 more hour. Garnish with chopped cashews and cilantro.

Nutrition Facts : Calories 470.1 calories, Carbohydrate 25.4 g, Cholesterol 65.4 mg, Fat 29 g, Fiber 5.5 g, Protein 31 g, SaturatedFat 16.3 g, Sodium 1021.4 mg, Sugar 5.1 g

SLOW-COOKER COCONUT CURRY CHICKEN



Slow-Cooker Coconut Curry Chicken image

Serve slow cooked chicken and vegetable mixture with rice for a hearty Asian dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h35m

Yield 6

Number Of Ingredients 17

12 chicken thighs (about 3 lb), skinned
2 teaspoons garlic salt
3 teaspoons canola oil
1 large onion, cut into 1-inch pieces
6 carrots, cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
5 cloves garlic, finely chopped
2 tablespoons finely chopped gingerroot
2 teaspoons grated lime peel
2 tablespoons curry powder
1 teaspoon salt
1 tablespoon Sriracha sauce
1 can (13.66 oz) coconut milk (not cream of coconut)
1/4 cup whipping cream
1 1/2 cups uncooked long grain rice
1 tablespoon lime juice
1/2 cup chopped fresh cilantro

Steps:

  • Spray 6-quart slow cooker with cooking spray. Sprinkle chicken with garlic salt. In 12-inch skillet, heat 1 1/2 teaspoons of the oil over medium-high heat. Add 6 of the chicken thighs; cook 6 to 8 minutes, turning once, until browned. Place chicken in slow cooker. Repeat with remaining 1 1/2 teaspoons oil and chicken.
  • Add onion, carrots, celery, garlic, gingerroot, lime peel, curry powder and salt to skillet. Cook 5 minutes, stirring frequently. Add mixture to slow cooker. Stir in Sriracha sauce, coconut milk and whipping cream.
  • Cover; cook on High heat setting 4 hours.
  • About 15 minutes before serving, cook rice as directed on package. Stir lime juice and cilantro into slow cooker. Serve chicken and vegetable mixture with rice.

Nutrition Facts : Calories 470, Carbohydrate 53 g, Fat 1 1/2, Fiber 4 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1010 mg

SLOW-COOKER CHICKEN-COCONUT-PINEAPPLE CURRY



Slow-Cooker Chicken-Coconut-Pineapple Curry image

Come home to this tropical-style chicken, coconut and pineapple recipe that's slow cooked for dinner using Old El Paso® chopped green chiles and Progresso® chicken broth - serve over rice.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h55m

Yield 6

Number Of Ingredients 13

1 1/4 lb boneless skinless chicken thighs, cut into 1-inch pieces
2 dark-orange sweet potatoes (1 1/2 lb), peeled, cut into 3/4-inch pieces
1 can (14 oz) coconut milk (not cream of coconut)
1 can (8 oz) pineapple chunks, drained
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/2 cup Progresso™ chicken broth (from 32-oz carton)
4 teaspoons curry powder
2 teaspoons cornstarch
1/2 teaspoon salt
1 medium red bell pepper, cut into bite-size strips
4 oz fresh snow pea pods (1 cup), strings removed, cut diagonally in half
1 large firm ripe banana, cut in half lengthwise, then cut crosswise into 1-inch chunks
2 cups uncooked instant white rice

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except bell pepper, pea pods, banana and rice.
  • Cover; cook on Low heat setting 6 to 7 hours.
  • Stir in bell pepper and pea pods. Cover; cook about 30 minutes longer or until bell pepper and pea pods are crisp-tender. Stir in banana. Meanwhile, cook rice as directed on package. Serve curry mixture over rice.

Nutrition Facts : Calories 570, Carbohydrate 66 g, Cholesterol 60 mg, Fat 1, Fiber 6 g, Protein 26 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 18 g, TransFat 0 g

SLOW COOKER CHICKEN CURRY WITH COCONUT MILK



Slow Cooker Chicken Curry with Coconut Milk image

I make this curry with chicken, coconut milk, tomatoes, and carrots usually on busy weekends when I have projects around the house and no time to cook.

Provided by Nanda

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h20m

Yield 3

Number Of Ingredients 13

2 boneless chicken breasts, cubed
1 (14.5 ounce) can diced tomatoes
½ (14 ounce) can coconut milk
2 medium carrots, sliced
1 onion, finely chopped
1 clove garlic, minced
2 tablespoons mild curry paste
1 tablespoon finely ground almonds
1 small bunch chopped fresh cilantro
1 tablespoon cornstarch
1 tablespoon water, or as needed
¼ cup sliced almonds
1 ½ cups uncooked white rice

Steps:

  • Combine chicken, tomatoes, coconut milk, carrots, onion, garlic, curry paste, ground almonds, and 4/5 of the cilantro in the slow cooker and close the lid.
  • Cook on High until chicken is cooked through, about 4 hours. If sauce is too thin, mix cornstarch with water in a small bowl and stir into the sauce. Cook for an additional 10 minutes.
  • Meanwhile, bring 3 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • Serve curry over rice, sprinkled with remaining cilantro and sliced almonds.

Nutrition Facts : Calories 706.7 calories, Carbohydrate 97.6 g, Cholesterol 43.1 mg, Fat 21.9 g, Fiber 6.8 g, Protein 28.4 g, SaturatedFat 13.5 g, Sodium 584.4 mg, Sugar 9.5 g

SLOW COOKER COCONUT CURRY CASHEW CHICKEN



Slow Cooker Coconut Curry Cashew Chicken image

Make and share this Slow Cooker Coconut Curry Cashew Chicken recipe from Food.com.

Provided by Friends Foodies

Categories     Thai

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 14

3 boneless skinless chicken breasts, pounded thin and chopped into bite-size pieces
1 red pepper, seeded and thinly sliced
2 small potatoes, peeled and chopped (I used red)
1/2 onion, chopped
2 cups chicken broth
2 cups unsweetened coconut milk
2 tablespoons yellow curry powder
1 tablespoon red curry paste
1 teaspoon cumin
1 teaspoon salt (or to taste)
1/2 teaspoon cayenne pepper (or to taste)
2 tablespoons cornstarch
1/2 cup roasted cashews
2 cups cooked jasmine rice

Steps:

  • 1. Add chicken pieces, red peppers, potatoes, and onions to the slow cooker.
  • 2. In a medium bowl whisk together chicken broth, curry powder, cumin, salt, and cayenne pepper. Pour mixture into slow cooker and stir to coat chicken and veggies. Cover and cook on high for 2-3 hours or on low 4-5 hours.
  • 3. about 10-15 minutes before serving, stir in coconut milk. Stir just before serving and top with cashews and freshly chopped cilantro.

Nutrition Facts : Calories 634, Fat 36, SaturatedFat 23.8, Cholesterol 56.6, Sodium 1195.8, Carbohydrate 51.4, Fiber 5.3, Sugar 3.9, Protein 30.6

COCONUT CURRY CHICKEN IN THE SLOW COOKER



Coconut Curry Chicken in the Slow Cooker image

This is how we clean out the vegetable bin! You can add pretty much any veggies that you like to this red coconut curry. We've made this with shrimp instead of chicken, added apples, used spinach and zucchini... Have fun! Also, the seasoning quantities are on the "light" side. If you like your seasonings as we do, double them! It's the seasonings and coconut milk that make it. This can be served as a soup/stew, or with brown rice (our fave!), or quinoa.

Provided by Selayma

Categories     Coconut Curry

Time 4h35m

Yield 6

Number Of Ingredients 17

1 tablespoon coconut oil, or as needed
1 pound skinless, boneless chicken breasts, cubed
½ medium onion, sliced
1 tablespoon minced garlic
2 (14 ounce) cans coconut milk
3 tablespoons red curry paste
1 cup water
1 head broccoli, cut into florets
1 large yellow squash, diced
2 stalks celery, diced
½ cup shredded carrot
2 peppers green chile peppers, diced
2 tablespoons ground cardamom
1 tablespoon garam masala
1 tablespoon ground cumin
2 teaspoons ground cinnamon
salt and ground black pepper to taste

Steps:

  • Heat oil in a skillet over medium-high heat. Add chicken, onions, and garlic and brown chicken on all sides, 5 to 7 minutes.
  • While browning the cubed chicken, mix red curry paste in some of the coconut milk, just to blend it well. Add to a slow cooker, along with remaining coconut milk and water. Add broccoli, squash, celery, carrot, chile peppers, cardamom, garam masala, cumin, cinnamon, salt, and pepper. Add chicken mixture.
  • Cover and cook until vegetables are tender and chicken is no longer pink in the centers, on Low for 6 hours, or High for 4 hours.

Nutrition Facts : Calories 414.9 calories, Carbohydrate 16.5 g, Cholesterol 39 mg, Fat 32.6 g, Fiber 5.8 g, Protein 20.2 g, SaturatedFat 27.3 g, Sodium 235.9 mg, Sugar 3.3 g

SLOW COOKER BASIL CHICKEN AND COCONUT CURRY RECIPE - (3.7/5)



Slow Cooker Basil Chicken And Coconut Curry Recipe - (3.7/5) image

Provided by MJH

Number Of Ingredients 18

COCONUT CURRY:
2 pounds skinless chicken thighs
3 tablespoons olive oil, plus extra as needed
kosher salt and freshly ground pepper, to taste
2 (13.5-ounce) cans coconut milk
2 tablespoons dried basil
1 1/2 tablespoons yellow curry powder
2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon pepper
1 red onion, finely chopped
2 jalapeños, ribs and seeds removed, finely chopped
6 to 8 cloves garlic, minced
1 tablespoon cornstarch
1 teaspoon fresh ginger, grated
1/2 cup fresh Thai basil, chopped
1/4 cup fresh cilantro, chopped
naan or coconut rice

Steps:

  • Heat olive oil in a large skillet over medium-high heat and, once oil is shimmering, sear both sides of (seasoned) chicken thighs in batches, making sure to let oil heat up again before searing the next batch. Combine coconut milk, dried basil, curry powder, chili powder, and salt and pepper to the slow cooker and stir together until incorporated. Place seared chicken, red onions, jalapeños and garlic to the slow cooker, and stir everything together. Cover slow cooker and cook on high for 3 to 4 hours, or on low for 6 to 8, until chicken is cooked through. Once cooked through, use two forks to shred into small pieces. Create a slurry by whisking cornstarch with 2 tablespoons cold water in a small bowl or glass. Once smooth, pour slurry, along with fresh ginger, into the slow cooker. Return shredded chicken to the slow cooker, then stir everything together. Cover and cook for another 10 to 15 minutes, or until mixture has thickened. Stir in fresh basil and cilantro, then serve with sticky rice or naan.

SLOW-COOKER COCONUT CURRY CHICKEN RECIPE - (4.6/5)



Slow-Cooker Coconut Curry Chicken Recipe - (4.6/5) image

Provided by jab120638

Number Of Ingredients 17

3 pounds chicken thighs, skinned
2 teaspoons garlic salt
3 teaspoons canola oil
1 large onion, cut into 1-inch pieces
6 carrots, cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
5 cloves garlic, finely chopped
2 tablespoons fresh ginger, finely chopped
2 teaspoons lime zest
2 tablespoons curry powder
1 teaspoon salt
1 tablespoon Sriracha sauce
1 (13.66-ounce) can coconut milk
1/4 cup whipping cream
1 1/2 cups uncooked long grain rice
1 tablespoon lime juice
1/2 cup fresh cilantro, chopped

Steps:

  • Spray 6-quart slow cooker with cooking spray. Sprinkle chicken with garlic salt. In 12-inch skillet, heat 1 1/2 teaspoons of the oil over medium-high heat. Add half of the chicken thighs; cook 6 to 8 minutes, turning once, until browned. Place chicken in slow cooker. Repeat with remaining 1 1/2 teaspoons oil and chicken. Add onion, carrots, celery, garlic, ginger, lime zest, curry powder and salt to skillet. Cook 5 minutes, stirring frequently. Add mixture to slow cooker. Stir in Sriracha sauce, coconut milk and whipping cream. Cover; cook on high for 4 hours. About 15 minutes before serving, cook rice as directed on package. Stir lime juice and cilantro into slow cooker. Serve chicken and vegetable mixture with rice.

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