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Slow Cooker Curry Chicken


You don’t need to wait for a special occasion, or themed dinner party, to sample a curry so delicious that you will be thinking about it for days afterwards. Put the recipe in your personal meal planner, gather the ingredients next time you are out food shopping and get on with it! 3 ingredients stand out that you may have to search for depending on where you live: coconut milk, red curry paste and fish sauce.

Coconut milk is a creamy replacement to dairy in Paleo recipes, and you can either buy it in a can, or make your own if you are avoiding food additives such as guar gum or sulfites. It only takes two simple ingredients: unsweetened shredded coconut and water. Pour 4 cups of hot water, not boiling, over 3 cups of coconut in a blender. Allow it to sit for a few minutes as it rehydrates and softens. Blend on high for 1-2 minutes until the mixture becomes milky. Next, pour the mixture into a nut bag and squeeze out as much “milk” as you can over a bowl. It will keep up to 4 days in the fridge, leaving you with enough to make a refreshing frozen coconut limeade to go along with the curry.

If you have kaffir lime leaves from previous forays in cooking Indian cuisine, feel free to toss one or two into the slow cooker as well, for that extra-special flavor you will find no place else.

Slow Cooker Curry Chicken Recipe

Serves: 4Prep: 25 minCook: 6 h

Protein: 41g / %

Carbs: 31g / %

Fat: 22g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 1 lb. chicken breast, boneless, skinless, cut into cubes
  • 1 to 2 bell peppers, diced
  • 2 cups butternut squash or sweet potato, diced
  • 1 onion, diced
  • 2 cups fresh kale, roughly chopped
  • 1 1/2 cups full-fat coconut milk
  • 1/4 cup red curry paste
  • 1/4 cup fresh pineapple juice
  • 2 tbsp. fresh ginger, minced
  • 4 garlic cloves, minced
  • 2 tsp. fish sauce
  • 1 to 2 dried chili peppers (optional)
  • Sea salt and freshly ground black pepper

Chicken Preparation


  1. In a bowl combine the coconut milk, curry paste, pineapple juice, ginger, garlic, fish sauce and mix well.
  2. Add the chicken, bell pepper, butternut squash, and onion to a slow cooker.
  3. Pour the coconut milk mixture over the chicken; toss to coat and cover.
  4. Cook on low 6 to 8 hours or on high for 4 hours.
  5. Add the kale to the slow cooker and gently mix, cook on high another 10 to 12 minutes or until kale is soft.
  6. Adjust seasoning and serve.
Photo of Ashley Noël

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