Slow Cooker Coconut Curry Chicken

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These healthy slow cooker Coconut Curry Chicken require just six ingredients and are low carb, Paleo, and Whole30 friendly. Most importantly, they taste amazing. Jump to Recipe keyboard_arrow_down

232 CALORIES 9.9g CARBS 8.9g FAT 27.1g PROTEIN
6 Green
3 Blue
3 Purple
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Slow Cooker Curry Chicken has all the flavor of your favorite Thai restaurant but is much healthier than typical takeout. Made with Thai curry paste, coconut milk, a touch of brown sugar, and Asian veggies - this simple crockpot meal is tasty, good for you, and easy. Pair it with some 

Recently I have had some friends ask about simple ways to start eating healthier all week. They don’t all have time to cook every night, are on a limited budget, are cooking for one, and/or don’t have conventional kitchens. However no matter what the situation, I always have the exact same recommendation. Buy a slow cooker and make a big crockpot meal every Sunday that you can eat throughout the week for quick healthy lunches and dinner. Not only will it provide a welcome home-cooked meal, but it’s also affordable and usually takes zero cooking knowledge.

Today’s recipe for Slow Cooker Coconut Curry Chicken is one that is perfect for that situation. It can easily be made for around $10 (even less with chicken thighs), takes about 5 minutes to put together, and can be eaten all week in a variety of ways. Plus it's packed with veggies, lean protein, and lots of good for you spices like ginger, garlic, lemongrass, and turmeric.

Ways to Serve Thai Curry Chicken

  • Serve it with brown rice, jasmine rice, quinoa, or cauliflower rice.
  • Mix it with chicken broth for an easy Thai Soup
  • Grab some spaghetti squash or zucchini noodles to make a quick curry noodle bowl
  • Wrapped it up as a sandwich with fresh veggies
  • Add it to a grain bowl with edamame, fresh cilantro, and some extra greens

Tips and Recipes Ideas for Slow Cooker Curry

  • The key to this recipe is the Thai curry paste. You can use red, green, or yellow curry paste. Each has a slightly different flavor but all three are delicious.
  • Curry pastes vary greatly in terms of spice and flavor. Always start with less curry paste if you are trying a new brand. You can always add more.
  • To make this recipe easy, I like to use a bag of fresh Asian veggies. Usually, these are located in the produce section. You can easily swap in your favorite chopped veggies.
  • This recipe comes out great with boneless skinless chicken thighs as well. 
  • For a creamier and thicker sauce, use full-fat canned coconut milk. 
  • You can easily leave out the brown sugar (or substitute honey) for a Paleo,  low carb, and Whole30 option.

Can I use curry powder instead of curry paste?

Curry powder will work in this recipe, but it will have a very different flavor. Typically curry powder that you find in the spice aisle is more of an Indian curry flavor versus Thai curry. It is made from a combination of dried spices including turmeric, cumin, coriander, and other spices.

On the other hand, Thai curry paste is made with fresh ingredients including chilies, galangal, and fresh herbs. It is usually significantly spicier than Indian curry powder, with green curry paste being the spiciest and yellow the mildest. 

If you decide to swap in curry powder, start with about half the amount and work up until you reach a pleasant flavor. Curry powders can vary greatly in terms of spices and strength, so you need to test until you get the flavor you like.

Can this be frozen or prepped in advance?

Chicken curry can be frozen in an airtight container for up to three months. However, there is a small chance that the coconut milk may separate slightly and take on a grainy texture. It is still completely fine to eat, just not quite as creamy. 

You can actually prep this entire dish to store in the freezer before cooking. Start by mixing together the curry paste, coconut milk, and brown sugar. Add it to a storage bag with the chicken breasts. If you want to add the veggies as well, reach for sturdy veggies like cabbage, cauliflower, butternut squash, kale, red onions, or sweet potatoes. Then place it in the freezer for up to 3 months. Defrost overnight in the fridge and cook in the crockpot when ready.

Looking for more curry recipes?

The Recipe
Slow cooker chicken curry with vegetables in a coconut milk broth in a bowl.

Slow Cooker Coconut Curry Chicken

PREP TIME: 5 Min
COOK TIME: 4 Hours, 30 Min
TOTAL TIME: 4 Hours, 35 Min
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Ingredients

US METRICS
  • 2 lbs. boneless skinless chicken breasts
  • 14 oz. can lite coconut milk
  • 4 oz. green curry paste (adjust to taste)
  • 3 tbsp. brown sugar (leave out for Paleo/Whole30, low carb)
  • 4 cups Asian vegetable mix (or your own)
  • 1 U whole jalapeno (optional)

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Instructions

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1

Add the chicken to the slow cooker.

2

Whisk together the coconut milk, 1/2 the curry paste, and brown sugar. Taste and add more curry paste if needed. If using the jalapenos for extra heat, add them whole to the crockpot.

3

Cook on low for 4 hours. Open and add the vegetables. Cook for 30 more minutes.

6 Green
3 Blue
3 Purple
MyWW® SmartPoints™ New!
Nutritional Facts
Serving Size: 3/4 cup
Amount Per Serving
Calories 232
Calories from Fat 80
% Daily Value *
Total Fat 8.9g
14%
Saturated Fat 3.9g
19%
Monounsaturated Fat g
%
Polyunsaturated Fat g
%
Cholesterol 66mg
22%
Sodium 526mg
23%
Total Carbohydrate 9.9g
3%
Dietary Fiber 1.1g
5%
Sugars 3.3g
Protein 27.1g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

Crockpot coconut curry chicken with broccoli, carrots, snow peas, and other vegetables in a bowl.
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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