Slow Cooker Coconut Curry Chicken is an easy recipe with a light curry broth that is the perfect blend of the Thai flavors of coconut, curry, ginger, basil and lime!
Slow Cooker Coconut Curry Chicken Recipe
Slow cooker season makes me so happy! Just assemble the ingredients in the morning, turn on the crockpot, and dinner is served when you get home.
Chicken breasts combine with fresh vegetables, red bell pepper, green beans and onion, making our crockpot chicken recipe a balanced dinner, especially when you serve it with hot cooked rice and a tossed green salad.
I also love the flavors of Thai food, coconut, curry, ginger, basil and lime, an amazing combination of fabulous flavors!
And this Thai coconut lime chicken does not disappoint!
Our coconut curry chili's light curry broth is the perfect blend of seasonings guaranteed to wake up your taste buds!
Chicken, red bell peppers and green beans combine for a delicious slow cooker chicken dinner with vegetables.
Let your crockpot do the work during the day so you can unwind with a delicious Thai chicken dinner in the evening.
Crock pot coconut curry chicken is delicious when served with hot cooked rice and a wedge of lime!
Slow Cooker Coconut Curry Chicken will quickly become a family favorite. Yes, I love slow cooker season and the chill in the air!
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How to make Thai coconut curry chicken
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Combine red peppers, onion and green beans in bottom of slow cooker. Top with chicken.
- Combine coconut milk, red curry paste, garlic, ginger and kosher salt. Pour over chicken and vegetables.
- Cook 7-8 hours on low or 3-4 hours on high.
- Stir in basil and lime juice.
- Top with hot cooked rice, lime wedges, and hot sauce, for those who like it hot!
Swirls of Flavor Recipe Tips
- Be sure to layer the vegetables under the chicken for even cooking
- This recipe is delicious when topped with cooked white rice or jasmine rice
- A drizzle of lime juice adds just the right amount of citrus flavor
Substitutions
- Substitute boneless chicken thighs for the boneless chicken breasts
- You can make this recipe with green bell peppers in place of the red bell peppers
- Use a combination of yellow, orange and red bell peppers in place of just red bell peppers
Equipment
Ingredients for coconut curry crockpot chicken
- red bell peppers
- onion
- green beans
- boneless skinless chicken breasts
- unsweetened coconut milk
- red curry paste
- garlic, minced
- fresh ginger
- kosher salt
- fresh basil
- lime juice
- hot cooked rice, serving suggestion
- lime wedges, serving suggestion
- hot sauce, serving suggestion
Slow Cooker Chicken Recipes
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Serve Slow Cooker Buffalo Chicken on slider rolls with cole slaw and crumbled blue cheese, or make it a trendy “bowl” and serve over hot cooked rice or quinoa topped with chopped celery, crumbled blue cheese and chopped cilantro, and spice up dinner or your next get together.
Slow Cooker Coconut Curry Chicken
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Equipment
Ingredients
- 2 red bell peppers, seeded, thinly sliced, 2 cups
- 1 large onion, thinly sliced, 1 1/2 cups
- 2 cups green beans, 8 ounces
- 2 lbs. boneless skinless chicken breasts, cut in 2-inch chunks
- 1 can (14 oz. ) unsweetened coconut milk
- 1/4 cup red curry paste, Thai Kitchens
- 3 cloves garlic, minced
- 1 Tbs. minced fresh ginger
- 1 tsp. kosher salt
- 1/3 cup thinly sliced fresh basil
- 3 Tbs. lime juice
- hot cooked rice, serving suggestion
- lime wedges, serving suggestion
- hot sauce, serving suggestion
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Instructions
- Combine red peppers, onion and green beans in bottom of slow cooker. Top with chicken.
- Combine coconut milk, red curry paste, garlic, ginger and kosher salt. Pour over chicken and vegetables.
- Cook 7-8 hours on low or 3-4 hours on high.
- Stir in basil and lime juice. Top with hot cooked rice, lime wedges…..and hot sauce, for those who like it hot!
Notes
Nutrition
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