Can I Make This Keto Crockpot Coconut Curry Chicken Recipe Dairy-Free?

It already is! Coconut milk replaces the need for any dairy.

Can I Use Pre-Cooked Chicken?

Yes, but reduce the cooking time to avoid overcooking. Toss the chicken in during the last hour just to warm it through.

What Can I Use Instead of Curry Paste?

If you’re in a pinch, swap it for curry powder, but you’ll miss some of the depth that paste offers.

Is this Keto Crockpot Coconut Curry Chicken Spicy?

Not inherently. The level of heat depends on the curry paste you use. Start mild, and add spice to your liking.

Keto Crockpot Coconut Curry Chicken - Low-Carb Dinner Option

Keto Crockpot Coconut Curry Chicken Recipe

Print Recipe

Keto Crockpot Coconut Curry Chicken is a rich, creamy, and flavorful dish made with tender chicken slow-cooked in a spiced coconut milk sauce. It’s easy to prepare, low-carb, and perfect for the keto diet. Serve with cauliflower rice or zoodles for a satisfying meal everyone will love.

Author: Jane Summerfield
Prep Time: 10 minutes
Cook Time: 6 hours (low) or 3 hours (high)
Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
Yield: 4–6 servings 1x
Category: Main Course, Dinner
Method: Slow Cooker
Cuisine: Thai-inspired, Keto, low carb

Ingredients

Scale

2 lbs chicken thighs (bone-in or boneless)
1 can full-fat coconut milk (13.5 oz)
1 cup chicken broth
2–3 tbsp red curry paste
4 cloves garlic, minced
1-inch piece ginger, minced
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
Salt and pepper, to taste
1 cup cauliflower florets (optional)
1 medium red bell pepper, sliced (optional)
2 cups spinach (add during the last 15 minutes)
Fresh cilantro and lime wedges for garnish

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Instructions

Prep the Chicken: Season chicken thighs with salt and pepper.
Optional Sear: Sear chicken in a skillet for 2–3 minutes per side until golden brown. Transfer to crockpot.
Build the Curry Base: In the same skillet, sauté garlic, ginger, and curry paste for 1 minute. Add chicken broth, scraping up any browned bits. Pour mixture into the crockpot.
Add Ingredients: Stir in coconut milk, turmeric, cumin, and coriander. Add optional cauliflower and bell pepper.
Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours.
Finish: Stir in spinach during the last 15 minutes. Adjust seasoning to taste.
Serve: Garnish with cilantro and lime. Serve with cauliflower rice or zoodles.

Notes

You can use chicken breasts instead of thighs, but thighs yield juicier results.
To thicken the sauce, remove the lid during the last 30 minutes or blend a portion of the sauce.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Serving Size: 1 serving
Calories: 320 Sugar: 3g Sodium: 540mg Fat: 25g Saturated Fat: 16g Unsaturated Fat: 7g Trans Fat: 0g Carbohydrates: 6g Fiber: 2g Protein: 22g Cholesterol: 95mg

Find it online: https://www.wellnesswarrior.org/keto-crockpot-coconut-curry-chicken/