Slow Cooker Coconut Curry Cashew Chicken, Creme De La Crumb

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Slow Cooker Coconut Curry Cashew Chicken

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!

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.

Coconut curry. Plus chicken. and cashews.

What people are saying about this Slow Cooker Coconut Curry Cashew Chicken

“I LOVE CURRY. I never attempted to cook it until I saw this recipe… I loved the outcome even though I think I was being a little stingy with spices (given it was more first time I wasn’t too generous) I could have definitely added more” – Trudi

“I loved this. Turned out great! I followed directions completely and did the notes; the sludge to thicken and the paste to powder conversion. The paste I used was Thai and I felt it gave it a Thai taste instead of Indian curry. Still great! Cilantro really made a difference too, but cilantro and nuts I just added to individual servings. My chicken was really tender and perfect (the pounding it thin helps). Thanks keep your recipes coming!” – Susan

“Wow. Great recipe, I’ve made this twice now…My 3 year old daughter loves it. love this in the crock pot – Thanks again

Slow Cooker Coconut Curry Cashew Chicken

Saucy coconut curry chicken with sweet red peppers, tender potatoes, and crunchy cashews made right in your slow cooker!

Course Main Course

Keyword Chicken, coconut, curry

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes


  • 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
  • 1/2 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
  • 1/2 teaspoon cayenne pepper, or to taste
  • optional: corn starch slurry (see note)
  • cashews, cilantro, cooked rice for serving


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.

Recipe Notes

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Hi! I’m Tiffany – cook, photographer, mother, and semiprofessional taco eater.

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That looks so great! I’m def a Type A when it comes to curry. I’ve been wanting to try to make some but always hesitant..but I think I can handle in the crockpot. Can’t wait to try!

Type A? I like you already. 🙂 This is definitely an awesome place to start for making curry at home!!

Kelley @ Chef Savvy

This looks amazing and so flavorful! Can’t wait to try!

Heather (Delicious Not Gorgeous)

Definitely a type A. I always get curry when I go to Indian and Thai restaurants, and it’s always so creamy and delicious. I love the crunch that the addition of cashews add!

Type A – Hallelujah!! I love that creamy factor too with curry. The cashews really do add the perfect crunch!

I’m absolutely type A. Love love love curry. Gorgeous!

YAY. Join my Type A Curry Club – we can have our first gathering around a table with this coconut curry. 🙂

I’m a type C (I know, it’s crazy, but we exist!) BUT I will say this looks pretty good, and I might be persuaded to give this a shot.

Nooooooo – you hate curry!? Haha – my father in law actually hates curry too, but I always tell him it’s because he hasn’t had “good” curry! 😉

Francis landivar

Francis Landivar!

Thao @ In Good Flavor

This looks so good! I love the color. I love this set it and forget it recipe.

Hi Tiffany – I was very excited to try this recipe and made it today, but the coconut milk curdled. My crockpot has a High and Auto (starts on high for 2 hours then drops to low) setting and I used the Auto setting. I accidentally picked up low fat coconut milk instead of regular coconut milk; I am not sure if that is the reason or if my crockpot is getting too hot?Any thoughts on what I can try differently?

Hi Marc – I think that your crockpot may have been too hot but that’s definitely not your fault. After reading your comment I’ve updated the recipe to have the coconut milk stirred in toward the end to prevent curdling for crockpots like yours that get too hot. This should eliminate curdling. 🙂

Hi Tiffany,
I’m just reading these comments (I posted done below). I haven’t put my coconut milk in yet and it’s curdled too…I had mine on low for two hours then high.

I just started reading your blog and am interested in trying many of the things you have posted, starting with this curry. However, I wanted to leave it all day in my crockpot while at work (ie 7-4) do you think think this would cause any harm?

Hi Heather – that shouldn’t be an issue. I’d just set it on low and leave out the coconut milk until you get home so it doesn’t curdle. 🙂

Hey!! I made this last week and it was soooo good!! I will be making it again, it was super easy and delish!

I made this for dinner tonight (added the 1tbsp red curry paste as recommended), it was really good! Love having a good slow cooker recommendation.

Samantha Brown

Look’s delicious but I currently do not have a crocpot. Any other possible way to cook this please?

Hi Samantha! No problem, I’ve made this on the stovetop before. Just add all ingredients (minus the corn starch slurry) to a large pan, stir, cover and simmer for 15-20 minutes until chicken is cooked through. Stir in corn starch slurry and stir until thickened, then serve. 🙂

Followed the recipe exactly and chicken was dry like it stewed in the sauce? Should it be browned and sealed first or what do you think went wrong?

Hi Treacy! Gosh I’m sorry your chicken was dry, that’s the worst. I’m not sure what might have gone wrong, I have other readers write in saying it turned out great and no comments about dry chicken… The only thing I can think is that maybe your particular slow cooker gets hotter than some (this seems to be the case with a few varieties of slow cookers) and your dish may not have needed as much cooking time.

Is this spicy? I can only tolerate very mild foods but would love to make this. Also what kind of cashews would you recommend and how much?

Hi Mel, I’d recommend about a 1/4-1/3 cup salted or roasted cashews. Also, I wouldn’t say this dish was spicy, yellow curry has a pretty mild flavor! It’s definitely more on the creamy side!

This looks so yummy can’t wait to make it! Just wondering why I have to pound out the chicken breast thinly then cut up bite size? If in the crock pot, won’t it be thoroughly cooked and thicker pieces ok to eat?

This method yields thinner/flatter pieces of chicken which are more common in authentic curry dishes. 🙂

I made this today and I find it is not as sweet as the curry I would have in a restaurant. Can it be the coconut milk? The container did not specificly say that the coconut milk was unsweetened or low fat.

Hi Danie, you can use sweetened coconut milk for a sweeter curry, or add a tablespoon + of brown sugar.

Try substituting half of the chicken broth with pineapple juice. It marries wonderfully with the other flavors and adds just enough delicious sweetness.

Just wondering if you could substitute the breasts for thighs, as I prefer the tenderness of the thigh?

I am positive there are no type C’s out there lol

Hi just wondering if you used salted or unsalted cashews? Thanks!!

I used salted but either will work!

Hi there, Have some guests coming for dinner and I am thinking about making this. Do you think there would be a problem do this in a Dutch Oven instead? Do you know what the low and high cooking temperatures would be?
Thanks looks good can’t wait to try it out.

Hi Phyllis, I actually have zero experience using a dutch oven so I’m not totally comfortable saying one way or the other! Your best bet is to try it out and see how it goes but that could be a little bit risky with guests coming. Have you tried any other slow cooker recipes in your dutch oven? If so you could probably make a judgement based on how those recipes have turned out. 🙂

I LOVE CURRY. 🙂 never attempted to cook one until I saw this recipe though… I loved the outcome even though I think I was being a little stingy with spices (given it was more first time I wasn’t too generous) I could have definitely added more 🙂 anyway, love the curry, my question is though : I unknowingly (until I poured it in) used a ‘light’ coconut milk… Would this be the reason why the curry wasn’t as really ‘creamy’ as I thought it would be? Or is there something else you do to make it really creamy so to speak??
Thanks heaps and love it.

Hi Trudi! So glad you liked this recipe – I make curry at home all the time because it’s so easy and so much cheaper than going out! This type of curry actually isn’t as thick as some others but even if you use light coconut milk (which I have done many times) you can always add a corn starch slurry to make it thicker (I’ve done this many times too!). Just whisk together 1-2 tablespoons corn starch with 3-4 tablespoons cold water. Stir it into the curry and let it heat up – about 30 minutes for a crockpot dish, or 4-5 minutes in a stovetop dish. Give it a good stir and it should thicken up nicely. 🙂

Hi there. I am making this as we speak but I am freakin coz my shop didn’t have yellow curry powder- only yeow curry paste!? Do I still use three tablespoons of the pasta?? Or more or less!? Help!! Thanks heaps!!

Excuse my auto correct. 3 tablespoons of paste?

Hi Katie! Sorry for the delayed response, been out of the country for 2 weeks, but when using paste I’d start with half of the amount of written powder and then add more as you desire based on how the taste is coming along. You can always stir in more at the end 🙂

This combines my two favourite things. Curry & the Slow Cooker! Trying it tonight. I’m in Australia and its just turning cold. My husband has been away so he’ll come home tonight to the fire on and the gorgeous smell of this bubbling away in my slow cooker! Thanks so much for sharing.

Okay, I”ve got about an hour before mine’s ready but it seems to have separated or something? I couldn’t get yellow curry power, so used the paste instead, but that shouldn’t matter right, because you said you could swap a tbsp out with red curry paste? I’m hoping that when I put the coconut milk in, it will correct it…Bummer!

It says cook for 4 hours on high, do you think I can cook for 6-8 hours on low? Thanks!

Hi Morgan! I bet you could do 6-8 hours on low. If you do a little bit bigger chunks of meat it will help keep the chicken from drying out. Let me know how it goes!

Hey Tiffany this looks great, gonna make it tonight! Just a quick question, should I brown the chicken pieces before putting them in the slow cooker? Thanx

Hi Matt! Nope, You don’t need to brown the chicken first – you can put it straight into the slow cooker!

Denise Lavergne

This was absolutely fabulous! I used 1 tbsp red curry paste & 2 tbsp curry powder, and added the coconut milk and slurry. Another 30-35 minutes and it was perfect – no curdling 🙂 I will definitely be making this again.

I am a Type C for sure. Sadly we do exist and for me, curry makes me violently ill. It is kind of sad because I had been looking forward to trying it. No sooner had I done so that I ended up in a restaurant lavatory retching my guts out. And no, it wasn’t the flu or food poisoning or anything it was something in the spice mix that I just don’t tolerate. So 12 hours of heaving and a trip to the ER later (welcome to my fun!) all was well but even the smell can trigger my gag reflex in an very unpleasant fashion. Hubby however adores curry so I will pass this on to him. I have, over time, managed to get to the point that he can have it or even cook it in moderation. Most of the time I just head down to the barn and mess with our critters until he is done and cleaned up. If I am having a particularly bad reaction I just go into the goat pen and hug our big stinky buck….I smell nothing but Justin for days after. Unfortunately I also find a serious lack of human interaction during that time too!
(If you have never smelled an intact goat buck….be thankful. Skunk spray isn’t as potent! LOL)

Hi Tiffany,
I’m going to try this recipe today and was wondering if I used pumpkin instead of potato because I had a pumpkin curry once and it was divine and thought it could possibly go well in this recipe?
Kind regards Gavin.

Hi Gavin, I haven’t tried pumpkin in a curry recipe before so I can’t say from experience but I’m all about trying to recreate foods I’ve tried before so I say go for it! 🙂

What size slow cooker are people using for this recipe? I’m thinking of buying one, but most recipes don’t specify what size slow cooker to buy.

Susan Woodcock

I loved this. Turned out great! i followed directions completely and did the notes; the sludge to thicken and the paste to powder conversion. The paste I used was Thai and I felt it gave it a Thai taste instead of Indian curry. Still great! Cilantro really made a difference too, but cilantro and nuts I just added to individual servings. My chicken was really tender and perfect (the pounding it thin helps). Thanks keep your recipes coming!

This looks delicious… hands down nothing is better than a slightly spicy but mostly savoury Curry.
In My Curries I usually saute 2 sweet onions till translucent, add this to a blender along with 1 cup soaked cooked chick peas & a 1/4 cup of soaked raw cashews & chicken broth, not that canned or boxed type you get in a grocery store full of who knows what LOL I actually render my chicken bones long for a rich stock the whole chicken meat goes into my curry. Anyway add your curry also to the blender after frying it or use store bought what ever you like & whiz this into a thick semi liquid.
Now because peppers are a nightshade variety of vegetable I leave this out & opt to put in chopped spinach or kale at the last second.
Sometimes I use white potatoes, but again because these are nightshades I prefer to use Sweet potatoes. The only potato not graded as a nightshade. This makes for a bit sweeter curry & the vitamin content in sweet potatoes are much higher that standard potatoes. so it makes nutritional sense.
In place of the red paste I put a scant 1/2 tsp of garam masala which is wonderfully warm not hot.
Cook what ever type of chicken you like & add the remaining ingredients cept the greens leave that till the curry if formall done, just mix the green in to warm them before serving & simmer this till potatoes are tender. leave to sit when done with lid on for about 20 minutes, Thats the time you get to sit for a refreshing drink 😀 I like to change up recipes all the time it makes things interesting. I am a type “A” & still learning how to cook varieties of curries & I love dahl

Jessica Ford

Should the chicken be raw or cooked when put in the crockpot?

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