This Coconut Curry Boneless Chicken Crock Pot Wonder is a rich, creamy, and aromatic dish packed with bold spices, tender chicken, and velvety coconut milk. Slow cooking enhances the flavors, making this an easy and delicious meal for busy weeknights. Serve over rice or with naan for a comforting dinner.
Why You’ll Love This Recipe
- Easy Slow Cooker Meal – Just add the ingredients and let the crock pot do the work! No standing over a stove.
- Rich & Creamy Texture – Coconut milk gives this dish a smooth, luxurious taste that perfectly balances the bold curry spices.
- High-Protein & Nutrient-Packed – Made with lean boneless chicken, this dish is wholesome and nourishing.
- Perfect for Meal Prep – Store leftovers and enjoy flavorful meals throughout the week.
- Customizable Spice Level – Adjust the spice to your liking—make it mild or extra fiery!
Recipe Tips and Tricks
- Use Full-Fat Coconut Milk – It provides the best creamy texture and deep flavor.
- Sauté the Spices First – If you have extra time, lightly sauté the curry powder, garlic, and ginger before adding them to the slow cooker. This enhances the depth of flavor.
- Low and Slow is Best – Cooking on LOW for 6–7 hours ensures the most tender, juicy chicken.
- Shred or Keep Whole – You can shred the chicken for a saucier texture or keep it whole for a more structured dish.
- Garnish for Extra Flavor – Fresh cilantro, lime juice, and sliced chilies make the dish even more vibrant.
Yield: Serves 6
Coconut Curry Boneless Chicken Crock Pot Wonder
A slow cooker coconut curry chicken that’s rich, creamy, and aromatic, perfect for serving over rice, naan, or veggies.
Prep Time
10 minutes
Cook Time
4 hours
Additional Time
5 minutes
Total Time
4 hours 15 minutes
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 can (13.5 oz) full-fat coconut milk
- 1½ tablespoons curry powder
- 1 teaspoon garam masala (optional)
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 large onion, diced
- 1 cup diced tomatoes (or canned)
- ½ cup low-sodium chicken broth
- 1 tablespoon lime juice (freshly squeezed)
- Salt & black pepper (to taste)
- ½ teaspoon chili flakes (optional)
- ½ cup chopped fresh cilantro (for garnish)
Instructions
- Prepare the Slow Cooker – Lightly coat the crock pot with a bit of oil or non-stick spray to prevent sticking.
- Layer the Ingredients – Add diced onions, garlic, and ginger to the bottom of the slow cooker.
- Season the Chicken – Place boneless chicken on top and sprinkle with curry powder, garam masala, salt, and black pepper.
- Add Liquids – Pour in the coconut milk, chicken broth, and lime juice. Stir lightly to mix.
- Slow Cook to Perfection – Cover and cook on LOW for 6–7 hours (or HIGH for 3–4 hours) until the chicken is tender.
- Shred or Serve Whole – Once done, shred the chicken for a saucier texture or leave it whole for serving.
- Garnish & Enjoy – Sprinkle with fresh cilantro and serve with steamed rice, naan, or roasted veggies.
Notes
- Best Served With – Basmati rice, naan, or quinoa.
- For a Thicker Sauce – Remove the lid during the last 30 minutes of cooking to reduce the sauce.
- Crock Pot Size – A 4-quart or larger slow cooker works best.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 402Total Fat 17gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 6gCholesterol 156mgSodium 306mgCarbohydrates 7gFiber 2gSugar 2gProtein 54g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredient Notes
- Boneless, Skinless Chicken (2 lbs) – Use breasts for a leaner option or thighs for extra juiciness.
- Coconut Milk (1 can, full-fat) – The key ingredient for that rich and creamy texture.
- Curry Powder (1½ tablespoons) – Adds warmth and aromatic depth to the dish.
- Garam Masala (1 teaspoon, optional) – Enhances the traditional Indian-inspired flavors.
- Garlic (4 cloves, minced) – Provides a savory, pungent kick.
- Ginger (1 tablespoon, grated) – Adds a slightly spicy, fresh warmth.
- Onion (1 large, diced) – Builds a flavorful base for the curry.
- Tomatoes (1 cup, diced or canned) – Adds a hint of acidity to balance the richness.
- Chicken Broth (½ cup, low sodium) – Keeps the chicken moist and enhances flavor.
- Lime Juice (1 tablespoon, fresh-squeezed) – Brightens up the dish with a touch of acidity.
- Salt & Black Pepper (to taste) – Essential seasonings that bring out all the flavors.
- Chili Flakes (½ teaspoon, optional) – If you like extra heat, this adds a subtle kick.
- Cilantro (½ cup, chopped, for garnish) – Adds freshness and color to the final dish.
Variations and Substitutions
- Make It Spicier – Add ½ teaspoon of cayenne pepper or use fresh chopped chilies.
- Vegetarian Option – Swap chicken for chickpeas or tofu and use vegetable broth.
- Extra Creamy – Stir in ¼ cup of coconut cream at the end of cooking.
- Lighter Version – Use light coconut milk, though it will be less creamy.
- Low-Carb/Keto – Serve with cauliflower rice or roasted vegetables instead of regular rice.
- Nutty Twist – Add a spoonful of almond butter or peanut butter for extra richness.
Storage Options
- Refrigeration – Store in an airtight container for up to 4 days.
- Freezing – Freeze in sealed bags or containers for up to 3 months.
- Reheating – Warm in a saucepan over low heat with a splash of broth or coconut milk to maintain the creamy texture.
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