Creamy Coconut Milk Slow Cooker Chicken Recipe

For a fresh alternative to the usual slow cooker chicken dinner, try Slow Cooker Coconut Milk Chicken. No precooking required and just 15 minutes of prep yields a flavorful, interesting meal.

Slow Cooker Coconut Milk Chicken simmers gently with minimal effort. A satisfying dinner will be waiting when you get home.

This dish is wonderful over steamed rice, or serve it with warm naan for a different take.

Chicken thighs deliver rich flavor and the same protein as breasts; their higher fat content adds depth. Coconut milk and sweet potatoes contribute antioxidants and nutrients that support immunity. Ginger and turmeric are known for anti-inflammatory and immune-supporting properties.

Slow Cooker Coconut Milk Chicken is simple to prepare and packed with benefits and flavor.

Ingredients You’ll Need To Make Coconut Milk Chicken in the Slow Cooker…

1 1/2 pounds boneless skinless chicken thighs

12 oz sweet potato, peeled and cut into large bite-sized chunks

1/2 cup diced shallot

2 teaspoons jarred minced garlic

15 oz can coconut milk

1/2 cup chicken broth

1 tablespoon fish sauce

1 tablespoon ground turmeric

1 1/2 teaspoons ground ginger

1/8 teaspoon cayenne pepper

2 cups fresh spinach

1/4 cup fresh chopped cilantro

How To Make Coconut Milk Chicken In A Slow Cooker…

Add all ingredients except spinach and cilantro to the slow cooker

Stir to combine

Cover and cook on high for 3–4 hours or low for 6–8 hours

Shred the chicken into large or smaller pieces

Stir in the spinach and cover for 15 minutes to wilt

Serve over rice and garnish with fresh cilantro

cooked coconut milk chicken in a slow cooker

Pro Tips…

You can substitute chicken breasts if you prefer, though thighs provide more flavor and remain juicier.

If you don’t have shallots, a yellow onion works fine—your dish will still taste great.

Use fresh ginger if available; reduce the amount compared to dried ground ginger to avoid overpowering the dish.

Related Recipes:

Roasted Brussels Sprouts

Beer Braised Chicken

Coconut Chicken Curry

Instant Pot Butter Chicken

coconut milk chicken over rice with fork

Slow Cooker Coconut Milk Chicken

Jennifer Draper

A refreshing alternative to the typical slow cooker chicken dinner — no precooking required and just 15 minutes of prep for a flavorful meal.

4.67 from 3 votes

Print Recipe
Pin Recipe

Save

Prep Time 15

Cook Time 3

Total Time 3 15

Course Main Course

Cuisine American

Servings 4

Calories 562 kcal

Ingredients

1 1/2 pounds boneless skinless chicken thighs
12 oz sweet potato peeled and cut into large bite sized chunks
1/2 cup diced shallot
2 teaspoons jarred minced garlic
15 oz can coconut milk
1/2 cup chicken broth
1 tablespoon fish sauce
1 tablespoon ground turmeric
1 1/2 teaspoons ground ginger
1/8 teaspoon cayenne pepper
2 cups fresh spinach
1/4 cup fresh chopped cilantro

Instructions

Add all ingredients except spinach and cilantro to slow cooker
Stir to combine
Cover and cook on high for 3-4 hours or low for 6-8
Shred chicken into large or smaller chunks
Stir in spinach and cover for 15 minutes
Serve over rice and garnished with fresh cilantro

Notes

Chicken breasts can be substituted for thighs
Swap shallot for yellow onion if needed
Use fresh ginger instead of dried, but reduce the amount

Nutrition

Calories: 562kcalCarbohydrates: 31gProtein: 39gFat: 33gSaturated Fat: 24gCholesterol: 162mgSodium: 593mgPotassium: 1258mgFiber: 7gSugar: 10gVitamin A: 13607IUVitamin C: 13mgCalcium: 90mgIron: 5mg

Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!

Important nutritional disclaimer