Crockpot Coconut Chicken Curry

I’m always looking for ways to change up our dinner routine, however this recipe is one I come back to time and time again! It’s so tasty, it’s one of my husband’s favorites, and it is so easy to make. I love anything made in a crockpot because it’s such a time saver! The best part about this recipe is you can adapt it to make it your own. I have made this stuff so many different ways. I keep the base of the recipe the same and then change up the vegetables or use different spice combinations.

I have to say though, I think I have finally perfected this recipe and I think this is our favorite way to have it. The flavors are just so good! Don’t be afraid to get creative, or use what you have on hand!


What you need:

  • 5 lbs boneless skinless chicken breasts or chicken thighs
  • ½ cup diced carrots
  • ½ cup of peas
  • ½ cup chicken stock
  • 1 medium onion diced
  • 1 glove of garlic or garlic powder to taste
  • 1 large bell pepper, seeded and chopped (I used a green and red)
  • 1 (14 oz) can coconut milk
  • 2 tbsp curry powder (I use yellow curry for this recipe)
  • 2 tbsp brown sugar
  • Salt and pepper to taste
  • 1 tsp crushed red pepper flakes (Jalapeno works well also!)
  • 2 tbsp water
  • 1 1/2 tbsp cornstarch

What to do:

  • Grease your slow cooker with cooking spray. If I have sesame oil on hand, I’ve been know to use that instead (so good!). Place the chicken, onion and carrots in the bottom of slow cooker.
  • Next, add your chicken stock, coconut milk, brown sugar, and the remaining spices to the mixture.
  • About half way through cooking (3 hours), I like to add the peppers and peas so they don’t get too mushy. If you like your veggies more on the tender side, then go ahead and throw them in from the start.
  • About an hour or so before serving, mix cornstarch and water together in a small pot over medium heat until cornstarch is dissolved and the mixture has thickened. Pour the cornstarch mixture into the crockpot, make sure to stir really well, and continue cooking for another hour. This is to thicken up the sauce. If it’s still too thin for your liking, just repeat the cornstarch process.
  • Serve warm alone or over rice. Garnish with lime and cilantro.


Let me know if you try out this recipe in the comments below or head over to @myhumblehive and let me know how you liked it!


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