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–+ servings
A square photo from above of a whole chicken in a creamy curry coconut sauce, cherry tomatoes and parsley.

Easy Slow Cooker Coconut Curry Chicken Recipe

Andréa
This easy slow cooker coconut curry chicken is perfect for a cozy evening! This dish combines simplicity with luxurious flavors. Imagine a whole chicken, tender and infused with creamy coconut and spicy curry. The slow cooker does the work of putting a delicious meal on the table without stress.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Dinner
Cuisine Asian, Indian
Servings 4 persons
Calories 735 kcal

Ingredients
 

  • 1 ¾ cup coconut milk use coconut milk with a high-fat percentage for extra creaminess
  • 2 ½ tablespoons red curry paste
  • 1 shallot finely chopped
  • 4 cloves garlic pressed
  • 1 inch fresh ginger grated
  • ⅔ cup cherry tomatoes halved
  • 1 red chili pepper without seeds in thin strips
  • 1 lime zest and juice
  • 3 tablespoons olive oil
  • 2 teaspoons sea salt coarse
  • ½ teaspoon ground black pepper
  • 1 Whole chicken about 3 pounds (1.5 kg)

Garnish

  • flat parsley
  • 1 lime in wedges for serving

Ingredients you need per step are listed below the step in Italic

Instructions
 

Making the curry mixture

  • Put the coconut milk, red curry paste, shallot, garlic, ginger, chili pepper, lime juice, zest, and cherry tomatoes in the slow cooker.
    1 ¾ cup coconut milk, 2 ½ tablespoons red curry paste, 1 shallot, 4 cloves garlic, 1 inch fresh ginger, ⅔ cup cherry tomatoes, 1 red chili pepper, 1 lime
  • Mix all the ingredients well together so that the flavors mingle and create a fragrant sauce, then pour into the slow cooker.

Slow cooker whole chicken

  • Pat the chicken dry with kitchen paper. Brush the chicken generously with olive oil. Rub the inside and outside of the chicken with sea salt and freshly ground pepper so that the flavors are well absorbed.
    3 tablespoons olive oil, 2 teaspoons sea salt, ½ teaspoon ground black pepper, 1 Whole chicken
  • Carefully place the spiced chicken breast side up in the slow cooker on top of the coconut curry sauce. Spoon some sauce over the chicken for more flavor.
  • Place the lid on the slow cooker and set it to high. Cook the chicken for 5–6 hours until the meat is tender and juicy. The chicken is cooked when the internal temperature reaches 170 °F (ca. 77 °C).

Serving and Dressing

  • Carefully remove the chicken from the slow cooker and place it on a nice plate. Pour some sauce around it and serve the rest in a bowl, so everyone can take extra sauce. Garnish with parsley and lime wedges.
    flat parsley, 1 lime

NOTES

1. Extra vegetables: Add sweet potato or carrot pieces to the slow cooker for more color and flavor.
2. Storage
  • Refrigerator: Cover the chicken with coconut curry in the refrigerator for up to three days.
  • Freezer: You can freeze the chicken curry for up to three months. Let it defrost in the refrigerator.
  • Reheat: Heat the chicken with curry sauce over medium heat in a pan with some extra water, or in the microwave.

Nutrition

Calories: 735kcal | Carbohydrates: 9g | Protein: 39g | Fat: 62g | Saturated Fat: 29g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 1332mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2821IU | Vitamin C: 50mg | Iron: 6mg
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