Crock Pot Chicken Curry


  • 1.5 13.5oz cans coconut milk (canned, full fat)
  • 2 4oz jars curry paste (green is hottest, red and yellow are more mild)
  • 1 tbsp tomato paste
  • 1 tsp ground ginger (could also use fresh, grated)
  • 1 tsp cayenne (omit if you don’t like spicy)
  • 1 large onion, chopped
  • 1 lb bag frozen bell peppers
  • 1 lb bag frozen veggie (I used green beans, could be anything really)
  • 3.5-4lbs chicken breasts or thighs (trim fat)
  • 1/2-1 cup broth (more if you want a thinner curry)
  • salt and pepper to taste


  1. Mix ingredients through cayenne in the bottom of your 6 quart crock pot
  2. Add vegetables and mix with the curry sauce.  Salt and pepper to taste
  3. Place chicken breasts or thighs over the veggies and pour broth over the top
  4. Mix everything and ensure chicken is covered in curry sauce
  5. Turn on crock pot and walk away!  Easy peasy
  6. Cook for ~4 hrs on high, ~8hrs on low