Filipino Crockpot Chicken Curry
A comforting and flavorful Filipino chicken curry made effortlessly in a slow cooker, featuring chicken thighs, coconut milk, and vegetables.
Servings: 4 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 1 lb chicken thighs Or chicken breasts if preferred
- 2 medium potatoes Chopped
- 2 large carrots Chopped
- 1 medium onion Chopped
- 2 medium bell peppers Chopped
- 1 can coconut milk Preferably Filipino-style
- 2 tbsp yellow curry powder Get Filipino-style if possible
- 1 tbsp fish sauce Optional
- To taste salt Adjust based on preference
- To taste black pepper Freshly ground
- 2 cloves garlic Minced
- 1 inch ginger Minced or grated
Instructions
Preparation
- Chop the chicken thighs, potatoes, carrots, onions, and bell peppers.
- In a slow cooker, add the chopped chicken, potatoes, carrots, onions, bell peppers, garlic, ginger, and coconut milk.
- Sprinkle the yellow curry powder, fish sauce, salt, and pepper over the mixture.
- Stir everything together until well combined.
Cooking
- Cover and cook on low for 4 to 6 hours, or on high for 2.5 to 3 hours, until the chicken is fork-tender.
Notes
Serve with jasmine rice, bread, or cucumber salad. Leftovers can be stored in airtight containers and frozen for future meals.