Crockpot Coconut Curry Chicken- Easy Trim Healthy Mama Recipe
Crockpot Coconut Curry Chicken – A Comforting THM Meal
When the weather cools down, there’s nothing better than coming home to a warm, flavorful dinner ready in your slow cooker. This Crockpot Coconut Curry Chicken is a simple, family-friendly recipe that works beautifully for those following the Trim Healthy Mama (THM) plan.
It’s creamy, full of cozy spices, and can be made as a THM S meal or a THM XO (crossover) depending on how you serve it. This is the kind of recipe that makes healthy eating feel completely doable – even on your busiest days.
Why You’ll Love This Crockpot Coconut Curry Chicken
Easy Crockpot Recipe: Just mix, pour, and let the slow cooker do the work. Perfect Fall and Winter Dinner: Creamy coconut milk + warm curry spices = comfort in a bowl. Trim Healthy Mama Friendly: Choose your fuel type – S or XO – without changing the flavor. Family Approved: Mild, slightly sweet, and flavorful enough for kids and adults.
Ingredients You’ll Need
1 ½ – 2 lbs chicken breasts (diced)
1 can coconut milk (full-fat for creaminess)
¼ cup chicken broth
1 Tbsp Bragg’s Liquid Aminos (or soy sauce/coconut aminos)
1 Tbsp minced garlic
3 Tbsp sugar-free peanut butter
1–2 Tbsp ginger (I use ginger paste)
1 Tbsp tomato paste
1 ½ Tbsp curry powder
1 tsp turmeric
1 ½ tsp salt
¾ tsp pepper
½ bag frozen peppers and onions
Optional XO Add-Ins:
1 cup cubed carrots
1 cup cubed golden potatoes
How to Make Crockpot Coconut Curry Chicken
Dice the Chicken: Place chicken breasts in the bottom of your slow cooker.
Mix the Sauce: In a bowl, whisk together coconut milk, broth, Bragg’s, garlic, peanut butter, ginger, tomato paste, curry powder, turmeric, salt, and pepper until smooth.
Combine and Cook: Pour sauce over chicken. Cover and cook on low 4–6 hours or high 2–3 hours until chicken is tender.
Optional Veggie Step: If using carrots and potatoes, pre-cook them for 15–20 minutes until slightly softened, then add them to the crockpot. That’s optional. I didn’t want there to be any bite in the potatoes and carrots, so I precooked them a little to help soften them a little bit.
Serve and Enjoy: Chicken and the sauce, serve hot over Indian spiced rice.
Trim Healthy Mama Fuel Type
S (Satisfying): Keep it low-carb and pair with cauliflower rice or sautéed veggies. You can add carrots, but I wouldn’t add the potatoes.
XO (Crossover): Add carrots and potatoes OR serve over brown rice or quinoa for a heartier, higher-energy meal.
Tips for the Best Coconut Curry Chicken
Add heat: A pinch of cayenne or a drizzle of sriracha will give it a little spice.
Nut-free option: Use almond butter or sunflower seed butter instead of peanut butter.
Thicker sauce: Use an immersion blender to slightly thicken the sauce after cooking.
This easy Crockpot Coconut Curry Chicken is one of those recipes you’ll make again and again. It’s flavorful, filling, and perfect for those nights when you need dinner ready without standing over the stove. Whether you make it an S or a XO, it’s guaranteed to keep you on plan and satisfied.
Crockpot Coconut Chicken Curry THM S or XOer
Ingredients
- 1 1/2-2 Lb Chicken Breasts
- 1 Can Coconut Milk
- 1/4 C Chicken Broth
- 1 T Tomato Paste
- 1 T Bragg's
- 1 T Minced Garlic
- 3 T Sugar-free Peanut Butter
- 1-2 T Ginger, I used the tube of ginger that is found in the produce section
- 1 1/2 T Curry Powder Ours was mild, if yours is spicy, you might want to add less
- 1 t Turmeric
- 1 1/2 t Salt
- 3/4 t Pepper
- 1/2 Bag Frozen Pepper and Onions
Optional: 1 cup of cubed carrots and 1 cup of cubed golden potatoes
Instructions
- Mix the sauce ingredients in a small bowl.
- Cube chicken and place in the crockpot. Pour sauce over chicken.
- You can place any veggies you want into the crockpot. I cooked the potatoes and carrots for about 10 minutes and then added the peppers and onions. Place in the crockpot and stir. Cook on high for 2-4 hours or 3-6 on high.
- When your meat is cooked through and your veggies are cooked to your liking, it's ready.
- Serve as desired. We liked the Indian spiced rice. Top with chopped cilantro and spice.
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