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.
This was delicious! I added two sliced carrots, just to get some additional veggies in there for the kids. Fantastic recipe. Thank you!
I’m going to try this tomorrow.
BTW, this page loads soooo slowly.
Maybe skip the extra photos, and compress the photo you’re using?
And it prints in 62 pages, so…
Love this. Have made it a number of times and it’s always good. I add slivered carrots and then green beans at the end…
Vicki,
I’m so glad you love this dish! I bet the carrots and green beans added in are delicious! I’ll definitely have to try that!
I recently found this and finally remembered to buy all the ingredients to make it. I’m planning to use 2 rather than 3 chicken breasts. Would 4 hours on low still be right or too long? Also, my can of coconut milk is 13.66 oz, and I see you say to use 2 cups or a 14 oz can plus 1/4 cup of additional chicken broth. But since I like a thicker curry, I was thinking I could just add the coconut milk without the additional chicken broth, and perhaps then I wouldn’t need the cornstarch slurry. Thoughts? BTW, I love your crockpot kung pao chicken!
Made it and it was awesome, the cashews & potato were a nice touch. 😋😋
Oh shoot I just made this recipe but accidentally put the coconut milk in with the chicken stock and all the rest of it at the beginning. Do you think I ruined it completely?
Hi! Shoot, I’m so sorry I couldn’t get back to you sooner, I would love to hear how it turned out for you!
Just made this tonight…delicious! I opted out of the baking soda but think I’d prefer it with. It’s a bit soupy without it for my taste. We have a bunch of leftovers…is it possible to add in the baking soda mix when reheating for leftovers?
Omg is this delicious! I added the garlic powder and red curry paste suggestions and added garbanzo beans and organic broccolini. Yum
We’re a whole family of Type A but I think to really convert a type C, you can’t beat one made with all the good spices freshly ground etc and not just a curry powder from a jar but I’m more than happy to settle for that because that’s all I can do! Going to try your delicious recipe and introduce the youngest to curry today – the coconut should make it that little bit easier to handle and I rely on my Crackpot so much, this is sure to be a winner! Thank you in advance! X
Hi!! I love curry!!! But, I’ve tried making curry several times and it’s always come out very bland. I add salt, garlic, literally anything I can to make it taste somewhat good. Even my most recent curry crockpot meal came out blah. I’d love to try this recipe but I’m worried my yellow curry powder just stinks or something?! How do you get it to taste as flavorful as Indian or Thai restaurants? Any advice would be greatly appreciated!