Description
A flavorful and creamy slow cooker coconut curry chicken featuring tender chicken thighs, vegetables, and a rich coconut peanut sauce simmered to perfection. This easy-to-make Asian-inspired dish is perfect for a comforting meal served over rice and garnished with crunchy roasted peanuts.
Ingredients
Scale
Vegetables and Chicken
- 3 carrots peeled and sliced into ⅛-inch thick rounds
- ½ yellow onion diced
- 1 ½ pounds russet potatoes peeled and cut into ¾-inch cubes
- 1 ½ pounds boneless, skinless chicken thighs
- 1 medium red bell pepper seeded and sliced
Sauce and Seasonings
- 1 cup low-sodium chicken broth
- 1 tablespoon soy sauce
- 3 tablespoons creamy peanut butter
- 3 cloves garlic minced
- ½ teaspoon ginger powder
- 1 teaspoon ground turmeric
- 1 teaspoon coriander
- ½ teaspoon cumin
- 1 teaspoon black pepper
- ½ teaspoon salt
- ½ cup red curry paste
- 2 (13.66 ounce) cans coconut milk
- ¼ cup cornstarch
- ½ cup roasted peanuts chopped
Instructions
- Prepare the Slow Cooker: Add the sliced carrots, diced yellow onion, and cubed potatoes to the bottom of a 6-quart slow cooker. Place the boneless, skinless chicken thighs on top of the vegetables.
- Mix Sauce Ingredients: In a bowl, whisk together the chicken broth, soy sauce, creamy peanut butter, minced garlic, ginger powder, turmeric, coriander, cumin, black pepper, salt, and red curry paste until fully combined. Pour this mixture evenly over the chicken and vegetables in the slow cooker.
- Cook the Chicken and Vegetables: Cover the slow cooker and cook on high for 3 hours and 30 minutes or on low for 5 hours, until the chicken and vegetables are tender and fully cooked.
- Shred the Chicken: Carefully remove the chicken from the slow cooker and allow it to cool slightly. Chop the chicken into bite-sized pieces or shred it using two forks.
- Prepare Coconut Slurry and Finish Cooking: In a separate bowl, whisk together the two cans of coconut milk and cornstarch until smooth with no lumps. Add the shredded chicken, coconut milk slurry, and sliced red bell pepper back into the slow cooker. Stir well to combine.
- Thicken the Sauce: Continue cooking for an additional 15 minutes until the sauce thickens and the bell pepper softens slightly.
- Serve and Garnish: Serve the coconut curry chicken hot over cooked rice, garnished with chopped roasted peanuts for added texture and flavor.
Notes
- Use full-fat, well-shaken, room-temperature coconut milk to prevent separation or curdling during cooking.
- If you cannot find red curry paste, substitute with tomato paste mixed with curry seasoning as an alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish can be frozen for up to two months, but note that the coconut milk sauce may become slightly grainy after thawing.
