Slow Cooker Coconut Curry Cashew Chicken
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Saucy Slow Cooker Coconut Curry Cashew Chicken with sweet red peppers, tender potatoes, and crunchy cashews make right in your crockpot! So easy and INSANELY delicious!
Love this recipe? Try these other Asian inspired recipes! Mango Chicken Curry, Shrimp with Lobster Sauce, and Slow Cooker Sesame Beef.
The way I see it, you’re either Type A, Type B, or Type C.
And no, I’m not talking about those relentless color-coded personality tests you took 173 times in school. I’m talking about your curry personality.
If you’re Type A – you love it. You think curry is the greatest thing since (before) sliced bread and you crave its presence in your life.
Type B – You haven’t tried curry and you’re kind of skeptical about the whole thing. Maybe it’s the smell, the blinding color, or just the fact that it’s not typically used in American Sunday potroast dinners so it sort of feels like an alien ingredient to you.
Let me put your mind at rest. Curry is a spice. Just like cumin in Mexican dishes or garlic in Italian dishes, curry is the salt and pepper of Indian food. And it’s crazy-amazingly-delicious.
Type C – You hate curry. (Do you people actually exist??)
If you’re already on board with curry – you Type As – good! Make this dish. That’s pretty much all I have to say to you.
If you are on the fence – stop giving it dirty looks and actually eat curry. You’ll feel much better just knowing that you’ve tried it and have a real, honest-to-goodness based-on-true-life opinion about the stuff. And I’m just going to say… I’ll be shocked if this slow cooker coconut cashew chicken version doesn’t turn you into a Type A prontissimo.
And for you Type Cs…. (hellooooo?? anybody out there….???) I think you should consider giving it another go. Or at least don’t leave my blog forever because I scare you off with one (freaking a-mazing) curry dish. Come back tomorrow – we’ll talk something a little closer to home.
Oh did I mention you can make this in your slow cooker?? Yeah, you crockpot addicts should be excited. And if you don’t have a slow cooker – not to worry! – you can whip up this heavenly stuff right on the stove. Just steam your potatoes (microwave works great) before tossing them into a pot with everything else and let it simmer for 15-20 minutes or until your chicken is cooked through.
Bada-bing-bada-boom!
Coconut curry. Plus chicken. and cashews.
YUM.
More Recipes to Try
- Instant Pot Chicken Tikka Masala – tender chunks of spiced chicken simmered in a creamy, aromatic tomato curry sauce that comes together effortlessly in the pressure cooker.
- Easy Thai Peanut Chicken Lettuce Wraps – an easy, 20-minute low-carb dinner loaded with seasoned chicken and rich peanut drizzle.
- Indian Butter Chicken – an easy, cozy classic made with juicy chicken and a velvety, aromatic curry sauce.
When you make this recipe, snap a photo and tag me on social – I love connecting with you and seeing what you’re up to in the kitchen!
Slow Cooker Coconut Curry Cashew Chicken
Ingredients
- 3 boneless skinless chicken breasts, pounded thin and chopped into bite-size pieces
- 1 red pepper, seeded and thinly sliced
- 2 small potatoes , (I used red), peeled and chopped
- ½ white or yellow onion, chopped
- 2 cups chicken broth
- 2 cups unsweetened coconut milk , (or one 14-ounce can + 1/2 cup chicken broth)
- 3 tablespoons yellow curry powder , (see note)
- 1 teaspoon cumin
- 1 teaspoon salt, or to taste
- ½ teaspoon cayenne pepper, or to taste
- optional: corn starch slurry , (see note)
- cashews, cilantro, cooked rice for serving
Instructions
- Add chicken pieces, red peppers, potatoes, and onions to the slow cooker.
- In a medium bowl whisk together chicken broth, curry powder, cumin, salt, and cayenne pepper. Pour mixture into slow cooker and stir to coat chicken and veggies. Cover and cook on high for 2-3 hours or on low 4-5 hours.
- About 10-15 minutes before serving, stir in coconut milk. Stir just before serving and top with cashews and freshly chopped cilantro.
Notes
*If you prefer a little bit thicker curry (like I do) whisk together 3 tablespoons cold water and 2 tablespoons corn starch. Stir into crockpot about 30-45 minutes before serving and cook on high until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I added 1 tsp ground ginger. I added fresh basil when serving. I omitted potatoes,
cilantro and cashews.
Mine looks like a soup
Could you add mango to tHis?
I don’t see why not?!
I’ve been seArching For your way Recipe again for a whIle now so happy i found it again! ThaT being said, its been So LOng – is this mEAnt to Eat on rice or like a soup?
Whatever your preference is, but we usually do it over rice!
I make this for my family all the time and they love it! Thanks for the recIpe <3
I was wondering if it would be possible for you to share information about the nutritional content of this meal (eg sodium, kj, etc)?
Hi Lauren! I don’t have that on hand at this time but am in the process of trying to update my site to include that on recipes. As you can imagine, that’s quite the task as I’ve been writing recipes for years! 🙂 You could always try using MyFitnessPal- they have an awesome tool where you can input any recipe URL into and it will generate that info for you.
Would this taste good with pineapple? I have a ripe one on the counter and i normalLy love pineapplE curry!
I totally think so! Let me know how it turns out.
Is this Thai tasting or Indian. I prefer the Thai
I’d say more Thai- but that’s just me!! Give it a try, I bet you’ll love it! 🙂
This is one of my 12 year old son’s favorite dinners. Great recipe!
Yesss!
Can i do it with frozen chicken breasts?
I do recommend thawing them if possible!
Hi just came upon ur recipe & just wanted some clarification.
If adding the red paste in; do u do 2 tablespoons of curry powder & 1 tablespoon of the red paste?
For the coconut milk part, do you just add 1 can of regular coconut milk at the end? Or do you add 1 regular can & the chicken broth? Got comfused about that part. Thank-you 🙂
Hi Rosa! You are correct about the red paste- use 2 tablespoons of curry powder and 1 tablespoon of red paste. As for the coconut milk, you can either do 2 cups of coconut milk OR do 1 can (14 oz) + 1/2 cup of chicken broth. You put that in about 10-15 minutes before serving.