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