Easy Slow Cooker Coconut Red Curry Chicken & Potatoes

This slow cooker chicken curry is the perfect cozy, flavorful meal for busy weeknights. Tender chicken, creamy coconut milk, hearty baby potatoes, and colorful vegetables all come together in a rich red curry sauce with minimal prep and maximum flavor.

If you love easy slow cooker recipes, this one is definitely worth adding to your regular dinner rotation. Everything cooks together in one crock pot, making cleanup simple while giving the chicken plenty of time to become tender and flavorful. Serve it as-is or over rice for an easy, satisfying meal the whole family can enjoy.

If you enjoy this recipe and want more look at my Slow Cooker Chicken Shawarma Recipe, Marry Me Chicken, and my Chicken Lemon Orzo.

Ingredients

• Chicken Breast or Boneless Skinless Chicken Thighs - Choose chicken breast for a leaner option or chicken thighs for extra tenderness and juicy flavor.
• Red Baby Potatoes - Add hearty carbohydrates and a naturally creamy texture as they cook in the coconut red curry sauce.
• Olive Oil - Adds richness and helps the seasonings coat the chicken evenly.
• Salt & Black Pepper - Simple seasonings that enhance all of the warm curry flavors.
• Garlic Powder - Adds savory garlic flavor without requiring fresh garlic.
• Onion Powder - Brings extra savory flavor to the chicken and curry sauce.
• Mild Red Curry Paste - The key ingredient for creating a flavorful red curry base with delicious Thai-inspired spices.
• Full-Fat Coconut Milk - Creates the creamy coconut milk sauce and adds richness to the dish.
• Chicken Bone Broth - Adds additional flavor while helping create the perfect curry sauce consistency.
• Asian-Style Frozen Stir-Fry Vegetables - An easy way to add colorful vegetables without a lot of chopping or prep.
• Red Pepper Flakes - Optional, but perfect if you like a little extra heat.

For Serving

• Jasmine or Basmati Rice - A delicious base for soaking up the creamy curry sauce.

• Brown Rice - A great whole-grain option if you prefer a little more fiber.

• Cauliflower Rice - A great low-carb option that pairs well with the flavorful sauce.

• Naan Bread - Perfect for scooping up every last bit of creamy curry sauce.

• Fresh Cilantro - Adds a fresh, bright finish to balance the rich coconut sauce.

See recipe card for quantities.

Instructions

1. Add the Potatoes- Place the red baby potatoes in the bottom of your slow cooker, spreading them into an even layer.
2. Add the Chicken- Place the chicken breasts or boneless, skinless chicken thighs directly on top of the potatoes.
3. Season the Chicken- Drizzle the olive oil over the chicken. Add the salt, black pepper, garlic powder, and onion powder. Mix everything together until the chicken is evenly coated while keeping the potatoes at the bottom of the slow cooker.

4. Add the Curry Ingredients- Pour in the full-fat coconut milk, mild red curry paste, and chicken bone broth. Give everything a gentle stir until the curry paste is incorporated into the liquid. Try to keep the potatoes toward the bottom of the slow cooker.
5. Slow Cook- Cover and cook on: LOW: 4-6 hours or HIGH: 3-4 hours. Cook until the chicken is fully cooked and the potatoes are fork-tender.

6. Add the Vegetables- About 30 minutes before serving, add the frozen stir-fry vegetables. Give everything a good stir and try to get the vegetables as submerged in the curry sauce as possible.

7. Finish Cooking- Cover and cook for another 30 minutes, or until the vegetables are heated through and tender.
8. Adjust the Flavor- Taste the curry and adjust the seasonings as desired. Add additional salt, black pepper, garlic powder, curry paste, or other seasonings to taste. For extra heat, sprinkle in some red pepper flakes or chili flakes.
9. Serve- Spoon the tender chicken, potatoes, vegetables, and creamy coconut red curry sauce into bowls. Serve with jasmine rice, brown rice, cauliflower rice, or naan bread and garnish with fresh cilantro if desired. Serve and Enjoy!

Substitutions

• Chicken Breast: Boneless, skinless chicken thighs are a great alternative. Chicken thighs have more fat and tend to stay especially tender during slow cooking.
• Chicken Thighs: Use lean chicken breasts if you prefer a lighter option.
• Red Baby Potatoes: Substitute regular baby potatoes, Yukon Gold potatoes, or sweet potatoes. Keep pieces relatively similar in size so they cook evenly.
• Full-Fat Coconut Milk: Use light coconut milk for a lighter curry with a thinner consistency. Full-fat coconut milk will give you the creamiest texture.
• Chicken Bone Broth: Regular chicken broth or chicken stock works perfectly.
• Olive Oil: Substitute avocado oil or coconut oil.
• Frozen Stir-Fry Vegetables: Use any combination of fresh or frozen vegetables you have on hand, such as green beans, bell peppers, broccoli, carrots, peas, or baby spinach.
• Mild Red Curry Paste: Use a spicier Thai red curry paste if you prefer more intense flavor and heat. Start with a smaller amount and add more to taste.
• Gluten-Free: This recipe can easily be made gluten-free. Use a certified gluten-free red curry paste, chicken broth, and any other packaged ingredients to ensure they are gluten-free. Serve with rice or cauliflower rice instead of naan if needed.
• Dairy-Free: This recipe is naturally dairy-free as written, making it a great dairy-free dinner option. Coconut milk provides the creamy texture without the need for milk, cream, or cheese.
• Vegetarian: For a vegetarian version, replace the chicken and chicken broth with a plant-based protein such as extra-firm tofu, chickpeas, or your favorite meatless chicken alternative. Use vegetable broth instead of chicken bone broth.

Variations

• Slow Cooker Coconut Chicken Curry: Keep the chicken and sauce but swap the vegetables for your favorite combination of broccoli, green beans, carrots, and bell peppers.
• Sweet Potato Curry: Replace the baby potatoes with cubed sweet potatoes for a slightly sweeter flavor.
• Spicy Red Curry: Add cayenne pepper, extra red curry paste, or red pepper flakes for additional heat.
• Chicken & Spinach Curry: Stir in a few handfuls of baby spinach during the final 10-15 minutes of cooking.
• Curry Rice Bowls: Serve the chicken, potatoes, and vegetables over jasmine, basmati, or brown rice with plenty of creamy curry sauce.
• Low-Carb Curry Bowl: Serve over cauliflower rice instead of traditional rice.
• Thai-Inspired Curry Bowl: Add fresh lime juice and fresh cilantro before serving for a bright finish.
• Creamier Curry: For an even thicker consistency, allow the curry to sit uncovered for a few minutes before serving.

Equipment

• Slow cooker / crock pot
• Cutting board
• Sharp knife
• Measuring spoons
• Wooden spoon or large spoon
• Serving bowls
• Meal prep containers

Storage

Allow leftovers to cool slightly before transferring them into airtight containers.

Store in the refrigerator for 3-4 days.

For meal prep, divide the chicken, potatoes, vegetables, and sauce evenly between containers. Store rice separately if possible to help maintain the best texture.

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Slow Cooker Coconut Red Curry Chicken & Potatoes

Make this easy slow cooker chicken curry with tender chicken, potatoes, veggies and creamy coconut red curry sauce for a flavorful dinner.

Print Recipe Pin Recipe

Course Dinner, Main Dish, Meal Prep, Slow Cooker

Cuisine Middle Eastern

Servings 4

Calories 550 kcal

Equipment

• Slow cooker / crock pot
• Cutting Board
• Sharp Knife
• Measuring spoons
• Wooden spoon or large spoon
• Serving bowls
• Meal prep Containers

Ingredients

  

1x2x3x

• 1½ lbs chicken breast or boneless skinless chicken thighs
• 1 lb red baby potatoes halved or quartered if large
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 5 oz mild red curry paste
• 1 can full-fat coconut milk
• ½ cup chicken bone broth
• 1 bag stir-fry vegetables Asian-style frozen

Optional:

• red pepper flakes for heat
• additional seasonings to taste

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Instructions

 

• Add the Potatoes- Place the red baby potatoes in the bottom of your slow cooker, spreading them into an even layer.
• Add the Chicken- Place the chicken breasts or boneless, skinless chicken thighs directly on top of the potatoes.
• Season the Chicken- Drizzle the olive oil over the chicken. Add the salt, black pepper, garlic powder, and onion powder. Mix everything together until the chicken is evenly coated while keeping the potatoes at the bottom of the slow cooker.
• Add the Curry Ingredients- Pour in the full-fat coconut milk, mild red curry paste, and chicken bone broth. Give everything a gentle stir until the curry paste is incorporated into the liquid. Try to keep the potatoes toward the bottom of the slow cooker.
• Slow Cook- Cover and cook on: LOW: 4-6 hours or HIGH: 3-4 hours. Cook until the chicken is fully cooked and the potatoes are fork-tender.
• Add the Vegetables- About 30 minutes before serving, add the frozen stir-fry vegetables. Give everything a good stir and try to get the vegetables as submerged in the curry sauce as possible.
• Finish Cooking- Cover and cook for another 30 minutes, or until the vegetables are heated through and tender.
• Adjust the Flavor- Taste the curry and adjust the seasonings as desired. Add additional salt, black pepper, garlic powder, curry paste, or other seasonings to taste. For extra heat, sprinkle in some red pepper flakes or chili flakes.
• Serve- Spoon the tender chicken, potatoes, vegetables, and creamy coconut red curry sauce into bowls. Serve with jasmine rice, brown rice, cauliflower rice, or naan bread and garnish with fresh cilantro if desired. Serve and Enjoy!

Notes

Scroll up to see substitutions (including dietary swaps), variations and storage tips.

 

If you make this recipe, please don't forget to leave a rating and review!! Also don't forget to tag me on socials @easyeatsdietitian

Nutrition

Calories: 550kcalCarbohydrates: 27gProtein: 42gFat: 31gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 109mgSodium: 1101mgPotassium: 1331mgFiber: 4gSugar: 3gVitamin A: 5647IUVitamin C: 28mgCalcium: 92mgIron: 6mg

Keyword slow cooker chicken curry

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Food Safety

• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.