Slow Cooker Coconut Curry Chicken

 
 
The first time I ever tasted curry was shortly after Brett and I got married.  For a date night we went with some good friends for a scenic fall drive through the Alpine Loop (if you live in Utah, you know how beautiful the Alpine Loop is!).  We planned to grab a bite at a new burger joint afterwards but by the time we got back it was late, the burger joint was closed, and we were starving.  
 
Our friends talked us in to trying a Thai restaurant that was nearby and happened to be open late (Kellie, do you remember this?).  I was skeptical- I had never tried Thai or curry, and the fact they were open late made me wonder if they were desperate for business?  But we gave it a try.  Our friends told us exactly what to order–a couple of different curries with rice and noodles.  And we loved it! 
 
 
My friend told me about this slow cooker Coconut Curry Chicken recipe and the instant I heard “slow cooker” and “curry”, I knew I needed to try it.  As much as we love going out for curry I was excited to have a simple way to make it at home.  The recipe is from Carpe Season and originally found at Tasty Kitchen
 
There’s a few ingredients you might not have in your pantry that you’ll need:  coconut milk, curry powder, and garam masala (Indian spice mix).  Most grocery stores carry all three.  Once you try this, you’ll keep them on hand so you can make this any time you want!
 
We loved it and Brett keeps asking me when we can have it again.  
 
Slow Cooker Coconut Curry Chicken
Serves 6
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Ingredients
  1. 2 lb boneless skinless chicken breasts or chicken thighs, cut into cubes
  2. 5 large carrots, peeled and diced
  3. 1 medium onion, peeled and quartered
  4. 2 cloves garlic, peeled
  5. 1 large bell pepper, seeded and chopped (I used a green pepper)
  6. 1 (5 oz ) can tomato paste
  7. 1 (14 oz) can coconut milk
  8. 1 1/2 tsp salt
  9. 1 tbsp curry powder
  10. 1 tbsp garam masala
  11. 1 jalapeno, seeded and halved OR 1 tsp crushed red pepper flakes
  12. 2 tbsp water
  13. 1 1/2 tbsp cornstarch
Instructions
  1. Grease your slow cooker with Pam. Place the chicken and carrots on the bottom of slow cooker.
  2. Place the rest of the ingredients (except water and corn starch) in a food processor and process together until mixture is mostly smooth. ***If your food processor is too small to hold everything, process everything but the coconut milk. Transfer mixture to a medium bowl then mix in the coconut milk.
  3. Pour the sauce over the chicken and carrots, mix well, then cover and cook on low for about 6 hours.
  4. An hour or so before serving, mix cornstarch and water together in a small bowl until cornstarch is dissolved. Pour mixture into the slow cooker, stir to combine, and continue cooking for another hour. **This will thicken up the sauce. When the sauce is to your desired thickness, turn slow cooker to warm setting until ready to serve.
  5. Serve over rice, with Naan, and garnish with cilantro.
Notes
  1. *if you want you can chop the bell pepper into larger pieces and place in with the chicken and carrots rather than processing into the sauce. This is what I did and we loved the different textures of the carrots, chicken, and pepper in the sauce.
Adapted from Carpe Season
Adapted from Carpe Season
boys ahoy http://boysahoy.com/
 

0 Comments

  1. I have never tried curry! GASP! I will have to make this asap!

    Reply
    • Anonymous January 18, 2013

      Sounds divine! Must try! Have you ever tried sweet potatoes instead of carrots in a curry? My husband is not a huge veggie eater and sometimes I add ones I know he will eat to things that I make. Anyway the sweet potatoes play off the spicy curry and is really interesting.

      Reply
    • Linda March 27, 2015

      Do you use sweetened or unsweetened coconut milk

      Reply
  2. Carrian Cheney October 29, 2012

    I have yet to try curry. Such a lame food blogger! We still need to get together!! Oh, and gorgeous photo!!

    Reply
  3. Lauren and Zach October 29, 2012

    Making this tomorrow! Yum! Thanks!!:)

    Reply
  4. Nikki October 29, 2012

    gorgeous photos! Sounds like an amazing recipe!

    Reply
  5. Jessica@AKitchenAddiction October 30, 2012

    I love coconut curry! I definitely need to try this slow cooker version!

    Reply
  6. I’ve gotta make this. Thai food is a very favorite of mine and I always order a chicken and coconut variety.

    Why on earth do I not have garam masala in my kitchen right now! Of to the store.

    Reply
  7. Natalie November 1, 2012

    love that this is so easy!

    i didn’t have thai or curry until i met my husband either :)

    Reply
  8. Liz @ carpeseason November 3, 2012

    So glad you liked the curry and reposted it. It’s definitely a meal we keep coming back to as well. I love when situations like a closed burger joint lead you to discover something new.

    Reply
  9. Anonymous November 3, 2012

    This is sooooo good! Thanks!

    Reply
  10. Bekah January 13, 2013

    Is the garam masala a necessity? My local grocery did not have the spice.

    Reply
  11. Bekah January 13, 2013

    Is the garam masala a necessity? My local grocery did not have this spice.

    Reply
    • Kristy Denney January 13, 2013

      The garam masala is a key seasoning! I did a little searching for you and you might be able to make your own.
      Mix these, then use a tbsp of it in place of the garam masala–I haven’t tried it but it might be worth trying:)
      1/2 tsp cumin
      1/2 tsp paprika
      1/4 tsp cinnamon
      1/4 tsp cayenne pepper
      1/4 tsp crumbled bay leaves
      1/8 tsp ground cloves

      Reply
    • TravelingCailin February 6, 2013

      I used this substitute, it worked great in place of garam masala!

      Reply
    • TravelingCailin February 6, 2013

      I used this in place of garam masala and it came out great! Thanks for the recipe, this is definitely a keeper.

      Reply
  12. Hillary January 20, 2013

    I just made this!! Well, I made some minor adjustments. The garam masala is definitely essential to this curry. Luckily, I had some on-hand as a Pakistani co-worker gave me some of her own one day.

    The changes I made were:

    I used chicken thighs and took the meat off the bone once it was cooked through and continued to let the curry cook.

    I didn’t have a pepper on-hand so I added fresh green beans about 45 minutes before serving.

    I used a mixture of hot and regular curry power.

    I added basil leaves.

    Instead of water I used chicken stock.

    I just bought a slow cooker and this was the recipe I chose to kick-off my slow-cooker life. What a success! Thank you!

    Reply
  13. Anonymous January 22, 2013

    I added some dried coconut and craisins, which added a little sweet to the salty/spicy, delicious!!!

    Reply
  14. nellana January 31, 2013

    In my crock pot now…i only had one pound of chicken so I added mushrooms also….Let you know how it turns out! also no garam Marsala so I used the list above to make my own…

    Reply
  15. Alyson February 5, 2013

    We had this for dinner tonight … my family consists of individuals from Vietnam, South Korea, and Kansas … and we all LOVED it!

    Reply
  16. Sarah February 28, 2013

    This is in my slow cooker now and my house smells DIVINE! So excited to eat this tonight.

    Reply
  17. DC March 5, 2013

    Thanks for this recipe. My wife and I enjoyed it. My kids, not so much.

    Changes I made:

    -whole chicken breasts on the bottom of the slow cooker, topped by a layer of sliced carrots (4), topped by a layer of chunked sweet potatoes (3), then 1 sliced bell pepper, then the coconut milk/spice mixture over that. Six hours later–no stirring–the chicken came apart very easily, while all the other vegetables remained chunky.

    -added basil leaves

    -added cashews and raisins when serving

    -I did not need to use water/corn starch to thicken

    Reply
  18. Darin March 11, 2013

    Single guy tired of getting take out all the time. I’ve been experimenting with various crock pot recipes recently and this is the first one I really REALLY like.

    Thanks!

    Reply
  19. michelle April 2, 2013

    I really WANTED to like this recipe, but the sauce really did not turn out well at all. After being in the slow cooker for a few hours, I realized how ’empty’ the sauce tasted. It was seriously lacking. I ended up adding a dollop of curry paste (green), fish sauce, tumeric, and ginger. Since I was having guests over for dinner, I paniced and just started throwing things in to taste to try to save the dish. So I really wasn’t paying close attention to the measurements. Not sure why I had such a drastic difference in results as others, but I would suggest the next person to experiment more with other ingredients.

    Reply
    • Jacqueline Jordan June 25, 2013

      I just made this and I agree, it is lacking flavor. I was expecting big flavor with the spices called for in this recipe. Now I’m stuck with a tasteless dinner to serve my picky husband. I won’t make this again.

      Reply
      • Kristy June 25, 2013

        Sorry it didn’t turn out to your liking! It was flavorful to us! Thanks for the feedback though.

        Reply
  20. brooke April 2, 2013

    I made this and it turned out great!!! I was nervous that my grocery store (Harris Teeter) wouldn’t have all the ingredients, but they did!

    Reply
  21. Lisa @ Wine & Glue April 9, 2013

    This was one of the recipes included in the chicken round up I did for Nikki at Chef In Training and it was the first one I wanted to try! Soooooooo good!!! And it made so many delicious leftovers! I think I ate it for three meals in a row and I was seriously bummed when there was no more. Thank you!! :)

    Reply
    • Kristy April 9, 2013

      Thanks Lisa! I’m so glad you liked it! And thanks for including me in the round-up:)

      Reply
      • Linda March 27, 2015

        Sweetened or unsweetened coconut milk

        Reply
        • Kristy March 29, 2015

          Unsweetened!

          Reply
  22. Anastasia April 9, 2013

    I cooked this for dinner and it was great! I will definitely add this to my dinner list.

    Reply
    • Kristy April 9, 2013

      So glad you liked it! Thanks for stopping by to tell me!

      Reply
      • Natalie September 29, 2013

        Hi! I accidentally added the water and cornstarch to the food processor along with the rest of the ingredients. It is now in the crock pot and I just wanted to know how bad of a mistake I made. Will I have to start over? Thank you!

        Reply
        • Kristy September 29, 2013

          I don’t think youll have to start over. If it seems too thick, add a little water!

          Reply
  23. Tiara April 10, 2013

    I have made this SOOO many times and I LOVE it! You are an angel in my home for providing me and my family with our most favorite dish! We seriously have eaten it 4 times in the last month.
    Would you mind if I share your awesomeness on my blog with this recipe and a few things I have discovered with it and of course, with a linky link sending traffic your way? Let me know. And Kristy a big thanks to you from me, my hubbs and my 2 yr old. Yes! She loves it too!

    and I would love for you to follow me too!

    Reply
    • Kristy April 10, 2013

      I’m so glad you guys like it Tiara! Thanks for stopping by to tell me!!

      Reply
  24. Kandice April 28, 2013

    Tasty & ideal for intentional leftovers. (I like to cook extras in the crock pot to stretch time, money, cooking & cleaning.) Thanks for sharing the recipe!

    I used 3 lbs of chicken & a few extra carrots but no more liquid or spice than described. In total, I’ll get 8 generous adult servings from this crock pot: 4 fresh servings with naan & I’ve frozen down 4 servings for a quick pan heat up later (likely that the second round will get served with rice since I always have that in stock & naan is a bit of a grocery store treat). If the freezer container looks thin when ready to eat, I’ll add drained chick peas from a can to stretch it out.

    Next time: I’d maybe consider adding a big handful of frozen peas when I open up the crock pot to add the corn starch just for color & a bit of extra nutrients.

    Overall: I liked it. Maybe I’d consider it more of an Indian influence — as opposed to Thai — but possibly that’s just my previous taste experience. Either way, it had a really good taste & we’ll be eating again for sure.

    Reply
  25. Erica April 29, 2013

    A couple questions. #1) Has anyone tried this recipe with light coconut milk? #2) Do you think it will be ok to cook on low for 8 hours?

    Reply
  26. […] Baked salmon with olive oil, salt and pepper, roasted parmesan broccoli and fruit Chicken Curry with Cauliflower rice Roasted Crockpot Chicken with salad and fruit Cheeseburgers (with no bun) […]

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  27. Tarah May 4, 2013

    I am planning on making this recipe on Tuesday. Do I cook it all for 6 hours THEN throw in the cornstarch mixture and cook an additional hour? So the whole thing cooks for 7 total hours, or stop at 5 hours to add the mixture? I just dont want to overcook and mess anything up! I am REALLY excited to try this! Thanks!

    Reply
    • Kristy May 6, 2013

      Add the mixture after about 5 hours of cooking then cook for another hour (or two)!

      Reply
  28. Cari May 15, 2013

    I tried it with the light cocunut milk and it just turned out great! I also added fresh basil and extra carrots. The carrots were the best!

    Reply
  29. […] Credit: http://sweettreatsmore.com/2012/10/slow-cooker-coconut-curry-chicken/ […]

    Reply
  30. Ellee May 21, 2013

    How would you add pineapple to this dish?

    Reply
    • Kristy May 21, 2013

      I’d just add it in to the crock pot from the beginning!

      Reply
  31. […] first? Coconut Curry Chicken! I used this recipe as inspiration, and was quite pleased with the […]

    Reply
  32. Danielle June 11, 2013

    OH MY GOD!!!! This is the best thing I’ve ever made. It’s SO freaking good!!

    I added a few things…
    I used 1.44 lbs of chicken just because that’s how much came in the organic chicken package I found. I added three small potatoes, hella extra garlic (about 8-10 cloves instead of 2), extra salt, fresh basil, fresh ginger, fresh cilantro, and several tablespoons of grapeseed oil (not to be confused with rapeseed/canola oil). I used half a tablespoon of arrowroot powder in place of cornstarch.

    I’m so happy! Thank you!

    Reply
  33. Danielle June 11, 2013

    Oh one more thing. I used a can of Trader Joe’s Light Coconut Milk. Not because I wanted light, but rather because this was the only coconut milk I could find that didn’t contain guar gum or any other additive. (I also looked at Whole Foods and Sprouts, and this was the only one I could find without additives.) If anyone knows of a good coconut milk with nothing added, preferably in a glass container, please let me know!

    I should add that there is definitely no shortage of flavor as a result of the light coconut milk, possibly because I added grapeseed oil, but it does feel silly to be paying for watered down coconut milk! :)

    Reply
  34. […] Sunday:  Slow Cooker Coconut Curry Chicken served over white basmati rice and steamed sugar snap […]

    Reply
  35. Daniel July 23, 2013

    Just made a good meal of this curry. It was FANTASTIC. I did change some things though.
    Only used 2.5 huge carrots as five seems like too many.
    Added 1 extra clove of garlic midway
    Ommited bell peppers (hate them)
    Added extra tsp of curry powder midway for no particular reason

    Reply
  36. […] Tuesday: Slow Cooker Coconut Curry Chicken served over white basmati rice and steamed sugar snap peas […]

    Reply
  37. Claudia August 2, 2013

    Amazing! My husband and I love curry and this was great! Made it last week and he has already requested it again for next week! I think I may lover the red pepper flakes next time though, it was spicyyy! Definitely going into rotation in my kitchen! Thank you!

    Reply
    • Claudia August 2, 2013

      Lower*

      Reply
  38. […] http://sweettreatsmore.com/2012/10/slow-cooker-coconut-curry-chicken/ http://www.howtobake.info/how-to-cook-stew-chicken-foot/ […]

    Reply
  39. […]  Slow Cooker Coconut Curry Chicken served over white basmati rice and steamed sugar snap […]

    Reply
  40. Carrie September 15, 2013

    This is a GREAT starter dish for people who have never made an Indian dish. Good traditional flavors and ingredients and wonderfully fast for the week (crock pot curry?! yes please)

    For those who have made a curry or Indian dish before, you may find the dish lacking. Look at the comments for additives and you will not be disappointed.

    So glad I stumbled upon this.

    Reply
  41. LARRY SHANKS September 19, 2013

    I am going to make this but i have a dumb question . There are different curry’s & my wife can’t take spicy so what curry do i use ?
    thanks, so much .

    Reply
  42. […] dishes this summer. It’s so easy. So healthy. So different and fun (: We found the recipe at Sweet Treats and More. I love serving this dish with volcano rice {found at Whole Foods} and naan {drizzle with olive oil […]

    Reply
  43. […] This recipe isn’t my own, so make sure you check out the full thing on Sweet Treats & More! […]

    Reply
  44. Gretchen (Veggie Grettie) September 30, 2013

    This recipe was absolutely fantastic! I loved it so much I posted a link to it on my blog. I used only 1/2 tsp of the red pepper flakes since my little one does not like spice and it was perfect.

    I will definitely be making this again and will be doubling the amount of chicken next time so we have some left-overs.

    Reply
  45. […] Click HERE for the recipe. […]

    Reply
  46. […] From Sweet Treats and More […]

    Reply
  47. […] Coconut Curry Chicken from Sweet Treats and More […]

    Reply
  48. Becki @ Bites 'n Brews October 28, 2013

    I just made this tonight – amazing! Everyone loved it!

    Reply
  49. […] was officially freezing – the perfect type of day to cook something warm and delicious. Coconut Curry Chicken with homemade vegan naan. See? I told you. Not a pretty picture. (Side note: clean up was pretty! I […]

    Reply
  50. […] for a new, healthy and not too complicated recipe to try I came across this recipe for coconut curry chicken made in the slow […]

    Reply
  51. olgandh November 18, 2013

    For my first time making an Indian dish, i think that i did an awesome job. This was amazing and i’ll def make it again now.

    Reply
  52. […] was looking for something different to make, so I headed to Pinterest for some inspiration. I found this Slow Cooker Coconut Curry Chicken recipe from http://sweettreatsmore.com, and I can’t even […]

    Reply
  53. Marine Wife December 11, 2013

    It’s 8:30 PM and I just threw this all in the crockpot and put it in my fridge to be ready to just pop into the heating unit and turned on low tomorrow morning!! I read other reviews that this is a bit bland so I changed several things to suit our tastes. I used cubed chicken thighs, chopped my bell pepper instead of blending it, I also used a red bell pepper because they are sweeter. I rough chopped a small onion to add to the curry and used a small one blended with the coconut milk. Because I had other spices from previous curries I have tried (never one in a crockpot yet!) I decided to throw that in there too! So I used 2 tablespoons of oriental curry powder, 1 tsp grnd coriander, 1tsp grnd turmeric, 1tsp grnd cumin. I didn’t have garam masala and my commissary doesn’t carry it so I left it out. The oriental curry had all the spices listed that is in a garam masala and more so I figured that was good…. :/ . I added a few splashes of fish sauce since I had that, and a tablespoon of red curry paste because I had that laying around too.I plan to add some frozen peas during the last 30 minutes of cooking, and possibly a can of drained chick peas to stretch the meal even further, but we like our curry saucy so I haven’t decided yet… Can you tell I like ALOT of build of flavor?? Lol I am soooooo excited to pop this in and just have to turn it on
    Low tomorrow morning!! A super easy dinner!! I’ll report back with how it turned out because we LOVE curries and try a new one almost once a week in the last few months. Thank you so much for this recipe !!

    Reply
    • Kristy December 12, 2013

      I’d love to hear how you like it, especially with your changes!! Good luck!

      Reply
  54. Olga December 19, 2013

    I made this recipe and it is absolutely amazing… i just started a blog and if you give me permission, i would love to post this on my blog using the pictures that i took myself and everything else will be credited to you.

    Reply
  55. Lindsay December 30, 2013

    I’m looking forward to making this! One question though; what size crockpot did you use? I live alone and have a medium sized crockpot – I don’t want to overfill it. Before my new (current) crockpot, I had a very small 2 qt crockpot, so I’m not yet able to accurately gauge volume by ingredients! :) Thanks in advance for your reply!

    Reply
    • Kristy January 1, 2014

      I used a 6qt!

      Reply
  56. Home Sweet Home | January 8, 2014

    […] Dinner was great but I didn’t take one single picture. Instead I was just hustling in the kitchen and visiting with the fam jam. It had been awhile since I had a family dinner like it, so I was soaking up every moment that I could. I made this meal again (this is an old picture from this post) and you can find the recipe here. […]

    Reply
  57. Amanda Bottineau January 14, 2014

    Is this recipe really spicy? I tried a different one and t was way to hot

    Reply
    • Kristy January 14, 2014

      No, it’s not too spicy! I’m kind of a whimp with spicy stuff and I don’t think it’s too hot!

      Reply
  58. Kiersten January 17, 2014

    Hi! I made this tonight and it’s delicious, however the onion seems to be really overwhelming. Thanks for the great recipe though! :)

    Reply
  59. Marine Wife January 19, 2014

    Hey! I had forgotten to come back and report back how the curry turned out… It was AMAZING!! We made a huge crockpot full and my husband and I ate allllll of it in a few days! I served it with jasmine rice and it went perfectly. I know I made a lot of changes to the recipe, but thank you so much for the base recipe! It was the best curry I’ve ever had!

    Reply
  60. Steve January 22, 2014

    Wow, just made this last night and it’s delicious. I was worried after seeing some of the comments suggesting it was bland. But I did not have that problem at all. It’s got a nice kick to it. I let it cook for about 12 hours though because I left the slow cooker on overnight, so maybe that boiled off some of the water and concentrated the flavors? I also used lite coconut milk because that’s all we had. Tastes great. Can’t wait for dinner.

    Reply
  61. Judith February 2, 2014

    Thank you! This is by far the most amazing crock pot recipe I have ever made. I used whole bone in Thighs without the skin and a whole Jalepeno that had turned red- extra spicy. I added a sweet potato cut up and a can of chick peas. Unreal!

    Reply
  62. TanyaGreenT March 10, 2014

    mine turned out so blend, and just not enough flavour. i actually tried to figure out how to fix it and dont know..i love curry and this recipe seemed easy to make but turned out not good for me

    Reply
    • Kristy March 11, 2014

      Interesting, some others thought it was too spicy! But it was just fine for my family!

      Reply
  63. Christina April 1, 2014

    I made everything this morning, and the sauce tasted fantastic! Now, though, it has a very bitter aftertaste. I did add the green pepper into the sauce. Maybe that’s the problem? Any suggestions for how to remedy this prior to dinner? I was thinking a bit of sugar, but not sure… Thanks for the great recipe! Smells delicious!

    Reply
    • Kylle January 11, 2015

      One thing I always do with my curries is add at least a tbsp of brown sugar. If it ends up too sweet, add a splash of vinegar. It helps alleviate bitterness and add extra flavor. Good luck!

      Reply
  64. […] Coconut Curry Chicken: […]

    Reply
  65. Katrina Graham April 9, 2014

    This turned out great, however I did find it a bit bland so I doubled the spices at the end of the cooking time to kick it up a notch. I also added a bit of garlic powder and salt at the end as well. Hubby and I loved it! Will definitely make this again.

    Reply
  66. Steph April 17, 2014

    Hi I am just wondering if there is any nutritional Info on this dish?

    Thanks

    Reply
  67. Denise May 14, 2014

    I just want to say, I have this in the crock pot, it’s 10:30am, dinner is done just add a salad, it smells good and I feel like pretty dang happy!

    Reply
  68. Kat May 19, 2014

    I made this tonight and it was fantastic!!

    Reply
  69. […] Coconut Curry Chicken from Sweet Treats and More […]

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  70. […] This recipe was adapted from Sweet Treats & More. […]

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  71. Karen July 18, 2014

    I’m so excited to try this, but I was wondering if there is a good substitute for the coconut milk? Like chicken stock or something? My husband hates coconut, but he loves curry. Thanks!

    Reply
    • Kristy July 18, 2014

      You can probably just do regular milk or chicken stock (the stock just won’t be as creamy)!

      Reply
      • Karen July 25, 2014

        Thanks for the suggestion! I made it for dinner tonight with regular milk. It was delicious! My whole family loved it, including my 4 year old who said repeatedly, “I just can’t stop eating this awesome chicken!”

        I don’t understand the comments saying it was bland. We eat a lot of pretty spicy food, so I was prepared to add more spices once it was cooked. But I thought this was very flavorful as is!

        Reply
        • Kristy July 26, 2014

          So glad they liked it!!

          Reply
  72. […] 12) Slow cooker coconut curry chicken from Sweet Treats & More […]

    Reply
  73. Jennifer October 19, 2014

    This is a longshot as I need an instant answer – but can you do this on the stove top instead of the crockpot? Time got away from me this morning and afternoon…

    Reply
    • Kristy October 19, 2014

      Yes you can do stovetop!

      Reply
  74. Dani October 27, 2014

    I didn’t realize it needs to cook for 6 hours. Can I cook on high for 4 instead?

    Reply
    • Kristy October 28, 2014

      Yes you should have been able to!!

      Reply
  75. […] Simply Sunday Dinner! Try Curry Chicken….#recipe #lapband #mcewen http://sweettreatsmore.com/2012/10/slow-cooker-coconut-curry-chicken/ […]

    Reply
  76. Kim November 22, 2014

    Can this recipe be used for a 2.5 quart crock pot?

    Reply
    • Kristy November 23, 2014

      I would use a 6 qt crock pot!

      Reply
  77. […] I devoured it before I could take a photo: this easy Chicken Curry […]

    Reply
  78. Mike January 2, 2015

    Fantastic recipe! This is definitely among my favorite coconut curry recipes I have tried thus far. I substituted eggplant for the green pepper, as I had none in the house. Thank you for sharing!

    Reply
    • Kristy January 3, 2015

      Thanks Mike!

      Reply
  79. christine January 9, 2015

    This curry is amazing! I also added some butternut squash with the carrots and it was great! Thanks for the recipe :)

    Reply
  80. […] Curry Recipe […]

    Reply
  81. Lindsay C January 23, 2015

    I’ve made this twice and love it! The first time I used tikka masala because I couldn’t find garam masala in the grocery store – that added great flavor and quite a bit of spice! The second time, I was able to find garam masala and loved it that way, too! I served it over coconut rice and it was a great match. Such an easy, flavorful, and healthy recipe. Thanks!

    Reply
  82. […] Slow Cooker Coconut Curry Chicken […]

    Reply
  83. […] Slow Cooker Coconut Curry Chicken from Sweet Treats & More […]

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  84. […] Coconut Curry Chicken– An exotic meal that can be prepped in practically no time at all, allow the coconut curry to simmer on low for six hours before serving with rice or naan bread. […]

    Reply
  85. […] 12) Slow cooker coconut curry chicken from Sweet Treats & More […]

    Reply
  86. Sara Schultz February 26, 2015

    I made this for a cooking competition at my husbands place of employment and took home 1st prize! We love this recipe and use it often. I think it has great flavor and is not very spicy at all. Thanks so much for sharing!

    Reply
    • Kristy February 26, 2015

      Awesome!!

      Reply
  87. […] Healthy Meatballs – Slow Cooker Coconut Curry  […]

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  88. kelly April 3, 2015

    How essential is the corn starch?

    Reply
  89. […] Slow Cooker Coconut Curry Chicken – Easy Chicken Enchilada Rice Bowl […]

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  90. […] love, love love this Slow Cooker Coconut Chicken Curry, but it requires a few more ingredienst and a few more steps for prep.  But this one, it takes […]

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  91. Lindsay C May 5, 2015

    I’ve been making this for a year now and love it! My boyfriend, who is obsessed with curry, requests this regularly. I use 3/4 T tikka masala and 1/4 T garam masala to kick up the spice and flavor and it was amazing! Thank you for this great recipe!

    Reply
  92. J9 July 24, 2015

    Can I put the slow cooker on high to decrease the wait time?

    Reply
    • Kristy July 29, 2015

      Yes!!

      Reply
  93. Ashlyn August 6, 2015

    I was just wondering – has anyone tried this as a freezer meal? (Prepping the meal, and putting it in a ziplock bag in the freezer to cook later) Thanks :)

    Reply

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