Slow Cooker Coconut Red Curry Chicken and Vegetables

This slow cooker coconut red curry chicken is so easy and flavorful! It requires no cooking beforehand; just throw everything together and let it cook!

Course Main Course
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 4


  • 2 (14 ounce) cans light coconut milk (full fat works here too)
  • 4 tablespoons red curry paste
  • 2 tablespoons soy sauce
  • 1 tablespoon pure maple syrup
  • 1 tablespoon freshly grated ginger
  • 4 cloves garlic, minced
  • 2 medium boneless, skinless chicken breasts, cut into 1'' chunks
  • 1 medium sweet potato, peeled and diced
  • 1/2 of a medium sweet onion, chopped
  • 1 bell pepper (any color), sliced
  • 1 cup snow peas or sugar snap peas
  • 2 cups baby spinach
  • juice of 1 lime
  • 1/4 cup cilantro, plus extra for garnish
  • 2 scallions, thinly sliced
  • pomegranate seeds for garnish, optional
  • rice or quinoa for serving


  1. Combine coconut milk, curry paste, soy sauce, maple syrup, ginger, garlic, chicken, sweet potato, onion, bell pepper, and snow peas into a slow cooker. Stir to combine. Cook on high for 2½ hours, or on low for 4 hours.

  2. Turn off the slow cooker and stir in the spinach, lime juice, cilantro, and half of the scallions. Serve over rice or quinoa and garnish with extra cilantro, scallions, and pomegranate seeds.