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Fall and back-to-school is fast approaching! I’m ready to get back into the groove of routines and a schedule, and making dinner for my family every night! Anyone else been real lazy this summer when it comes making dinner?  I’ve been so bad this last month. But I was so proud of myself yesterday for whipping up this old favorite, Slow Cooker Coconut Chicken Curry! I threw everything into the slow cooker before noon and let it cook the rest of the day! It had been so long since I made it, it really, really hit the spot!
I have to give credit to the original source for the recipe, Liz from Carpe Season. A friend actually recommended the recipe after trying a curry dish for the first time and LOVING it. This was like years ago when Brett and I were still newlyweds. Anyways I tried and loved it! It was a go to for so long and then I forgot about it! (That’s what almost 8 years of blogging will do to you! That’s way back when, when Sweet Treats & More had just begun. Have any of you been around long enough to remember?)
Anyways, I digress….I adapted Liz’s recipe just slightly- instead of blending the bell pepper and onion into the sauce (like she does), I diced them up and cooked it with the carrots, and chicken, and I also added sweet potatoes! Because I love it with some veggies!  Seriously, you need this easy, go-to meal in your dinner rotation! I don’t know why but curry feels like a step up, kinda fancy ya know. At least for me. Because even though Brett and I both love Indian and Thai food, we don’t eat it often enough. So it feels kinda special.
This can be spicy if you want it to be. But if you want your kiddos to try it, I’d leave out the jalapeno or crushed red pepper (or go really, really light with it!)
I love to serve this over basmati rice, but yesterday Brett and I served it over cauliflower rice and we both loved it! So keep that in mind if you want a low-carb option! Skip the white rice and eat the naan 😉 Balance, you guys. Or just a little of both!
Slow Cooker Coconut Curry Chicken | Boys Ahoy

Slow Cooker Coconut Chicken Curry

 yield 6

Easy, healthy and delicious Coconut Curry Chicken made in the Slow Cooker! Perfect for cooler fall weather coming up and busy schedules!


2 lb boneless skinless chicken breasts or chicken thighs (frozen tenders are okay). If using thawed, cut chicken into cubes.

5 large carrots, peeled and diced

1 medium onion, peeled and quartered

1 medium sweet potato, peeled and diced

2 cloves garlic, peeled

1 large bell pepper, seeded and chopped (I used a green pepper)

1 (5 oz ) can tomato paste

1 (14 oz) can coconut milk

1 1/2 tsp salt

1 tbsp curry powder

1 tbsp garam masala

1 jalapeno, seeded and halved OR 1 tsp crushed red pepper flakes


Lightly spray your slow with Coconut Oil Cooking Spray or Pam. Place the chicken, carrots, sweet potato, bell pepper and onion on the bottom of slow cooker.

Place the tomato paste, coconut milk, garam marsala, curry powder, salt, and garlic cloves in a large food processor (or blendtec blender) and process together until mixture is smooth.

Pour the sauce over the chicken and carrots, mix well, then cover and cook on low for about 6-8 hours (may vary depending on your slow cooker). Cook until vegetables are tender and chicken is fully cooked through. Remove the chicken if you put whole tenders in, and shred it, then add back to the pot.

Serve over rice, with Naan, and garnish with cilantro (optional). Also good over cauliflower rice for a low carb option!

  • if the sauce seems too runny, an hour or so before serving, you can mix a little cornstarch and water together in a small bowl until cornstarch is dissolved. Then 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.
  • if the sauce seems to thick, pour a little more coconut milk in!

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