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Crockpot Coconut Curry Chicken

A flavorful dish featuring tender chicken simmered in a creamy coconut sauce, infused with fragrant spices. Perfect for family dinners or casual get-togethers.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Southeast Asian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken thighs
  • 1 can coconut milk (14 oz)
  • 2 tbsp red curry paste
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 1 bell pepper, sliced
  • 2 cups baby spinach
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Season the boneless, skinless chicken thighs with salt and pepper.
  2. In a skillet, sauté the chopped onion, minced garlic, and grated ginger together until fragrant, about 2-3 minutes.
  3. In your Crockpot, add the sautéed aromatics, red curry paste, coconut milk, and sliced bell pepper. Stir everything together.
  4. Place the seasoned chicken thighs on top of the sauce mixture. Do not stir; just make sure they are nestled in well.
Cooking
  1. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
  2. In the last 10-15 minutes of cooking, stir in the baby spinach until it's wilted.
  3. Ladle the mixture into bowls and garnish with fresh cilantro before serving.

Notes

Customize spice levels by adjusting the amount of red curry paste. Feel free to add other vegetables like carrots or peas for more nutrition.