Crockpot Curry Chicken is loaded with flavor! Juicy chicken, sweet peas, and the creamiest coconut curry sauce—so good!
Crockpot Curry Chicken
I’ve been all about CrockPot meals lately—with both my boys on multiple basketball teams, it’s been a total lifesaver to toss something in and have dinner ready when we get home.
Lately, these Italian beef sandwiches have been on repeat, and the other one my kids won’t stop asking for? Crockpot Butter Chicken.
So, I decided to work on another CrockPot curry recipe. After a few test batches, this final version was just as big of a hit. My oldest even said, “I could eat this every day and never get sick of it!” Safe to say, it’s a new favorite!
Ingredients
Here’s what you’ll need to make Crockpot Curry Chicken:
- Coconut oil: Adds richness and helps toast the spices.
- Onion, garlic, ginger: To build deep flavor—sautéing first takes a little extra time, but it makes all the difference!
- Curry powder, red curry paste, coriander: The key spices for bold, warm flavor—adjust curry paste for more or less heat.
- Coconut milk: Creates a creamy, velvety sauce—full-fat works best.
- Brown sugar: Balances the spices with a hint of sweetness.
- Chicken thighs: Stay juicy and tender, plus the fat adds extra flavor to the curry.
- Peas: Add sweetness and color—stir in at the end so they stay bright.
- Lime juice, soy sauce: Boosts flavor with a fresh, savory kick.
- Cilantro or basil: Fresh herbs for a pop of color and flavor.
What to Serve With Crockpot Curry Chicken
- Rice: Basmati or jasmine rice soaks up the creamy sauce.
- Naan: Perfect for scooping up every bite.
- Roasted Veggies: Try roasted cauliflower, carrots, or broccoli.
- Cucumber Raita: A cool, refreshing side to balance the spice. See “quick tip” box below!
Quick Tip
For a cooling contrast, try this raita sauce:
- ½ cup full-fat Greek yogurt
- ½ cup finely chopped English cucumber
- 2 tablespoons each: fresh cilantro and green onions (or just cilantro)
- ¼ teaspoon each: ground cumin, ground coriander, salt
Combine all ingredients in a small bowl and serve with the Crockpot Curry Chicken.
Tips For The Best Crockpot Curry
- Sauté First: Cooking the onion, garlic, and ginger before adding to the CrockPot builds deep flavor.
- Full-Fat Coconut Milk: Makes the sauce extra creamy—avoid light versions.
- Adjust the Heat: More red curry paste = spicier, less = milder.
Storage
How To Store
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months.
- Reheat: Warm on the stove over low heat, stirring often, or microwave in short bursts.
More Easy CrockPot Recipes:
- Crockpot BBQ Chicken with a quick coleslaw
- Crockpot Chicken Fajitas with the best seasoning blend
- Crack Chicken Chili with cream cheese and bacon
- Crockpot Cowboy Casserole with Italian sausage
- Crockpot Chicken Stew with potatoes and carrots
Crockpot Curry Chicken
Crockpot Curry Chicken makes dinner easy and delicious! Tender chicken, a dreamy coconut curry sauce, and sweet peas in every bite.
Equipment
- CrockPot 6-quart
Ingredients
- 2 tablespoons coconut oil
- 1 cup finely diced yellow onion
- 1 tablespoon garlic paste or minced garlic
- 1 tablespoon ginger paste or minced ginger
- 2 teaspoons yellow curry powder
- 3 tablespoons red curry paste see note 1
- 2 teaspoons ground coriander
- 1 (13.66-ounce) can full-fat coconut milk
- 1 tablespoon brown sugar
- 1-1/2 pounds boneless skinless chicken thighs see note 2
- 1 cup frozen peas
- 1 tablespoon lime juice
- 2 teaspoons soy sauce optional
- 1/4 cup finely chopped cilantro or basil
Options For Serving
- Cooked rice
- Warmed naan
- Raita optional, see note 3
Instructions
- Heat coconut oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and ginger. Cook, stirring often, until golden and softened, 3–5 minutes.
- Reduce heat to medium. Add curry powder, red curry paste, and coriander. Stir frequently for 2–3 minutes until very fragrant.
- Scrape everything into the Crockpot. Add coconut milk and brown sugar, whisking until smooth. Place chicken thighs in the sauce, stirring to coat. Arrange them in an even single layer (not bunched up), smooth side down, with sauce covering the tops.
- Cover and cook on high for 2½–3½ hours or low for 3–5 hours, until the chicken shreds easily.
- Remove chicken, dice into small pieces (discarding any remaining fat), and return to the Crockpot. Stir in peas, lime juice, soy sauce (if using), and cilantro or basil. Taste and adjust seasoning as needed.
- Serve over basmati rice with naan. Enjoy!
Recipe Notes
Note 1: I use Thai Kitchen red curry paste—adjust to your spice preference. My kids don’t find this curry spicy with it!
Note 2: Thighs work better than breasts! Trim large fat and gristle pieces, but don’t stress about every bit—it renders off as it cooks.
Note 3: For a cooling contrast, try this simple raita sauce. Mix ½ cup full-fat Greek yogurt with ½ cup finely chopped English cucumber, adding 2 tablespoons each of fresh cilantro and green onions (or just cilantro if you prefer). Stir in ¼ teaspoon each of ground cumin, ground coriander, and salt for extra flavor. Stir everything together and serve with the curry.
Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stove over low heat, stirring often, or microwave in short bursts until warmed through.
Nutrition
Serving: 1serving | Calories: 515kcal | Carbohydrates: 24g | Protein: 31g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 1556mg | Potassium: 491mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1545IU | Vitamin C: 12mg | Calcium: 22mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
