Coconut Curry Chicken for the Slow Cooker

Slow Cooker Curry
  • Yield: 8 servings

Chicken thighs add a tremendous amount of flavor to the recipe, but you can easily substitute chicken breasts for a lower-fat version. Keep the chicken pieces whole—after their turn in the slow cooker, they’ll be falling-apart tender.


2tablespoons red curry paste
4 garlic cloves, minced
1teaspoon coarse salt
1/4teaspoon red pepper flakes
1/2cup water
2pounds boneless, skinless chicken
2medium onions, roughly chopped
2 red bell peppers, roughly chopped
1 (16-ounce) package baby carrots
3 lime leaves
1 (14-ounce) can coconut milk
Chopped fresh cilantro and chopped cashew (optional)
6cups cooked white rice


  1. To prepare for the freezer: Combine curry paste, garlic, salt, red pepper flakes and water in a large bowl; stir until combined. Add chicken, onions, bell peppers and carrots; toss to coat with curry mixture. Divide between two large freezer bags. Label bags and tape together, attaching a copy of this recipe. Place in freezer. Put a sticky note on coconut milk and rice.
  2. To cook: Remove bags from freezer and let thaw about 30 minutes. Empty bags into a 6-quart slow cooker; cover and cook on LOW 8 hours. Add coconut milk 30 minutes before serving.
  3. Cook rice according to package directions. Spoon rice into bowls and top with soup. Sprinkle cilantro and cashews on top, if using. Makes 3 quarts.
—Recipe by Karry Hosford

Nutritional Info *per serving

  • Calories 430
  • Fat 16g
  • Cholesterol 110mg
  • Sodium 390mg
  • Carbohydrate 47g
  • Fiber 3g
  • Protein 27g
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