Curried Chicken Stew

Carol Perricone


Another slow cooker recipe that is easy to put together and delicious to eat whenever YOU are ready.

recipe & photo: Better Homes and Gardens Magazine


★★★★★ 1 vote

30 Min
7 Hr
Slow Cooker Crock Pot


  • 8
    bone-in chicken thighs
  • 2 tsp
    olive oil
  • 6
    carrots, cut in 2-inch chunks
  • 1 medium
    sweet onion, cut in wedges
  • 1 c
    unsweetened coconut milk
  • 1/4 c
    mild (or hot) curry paste.....your choice

How to Make Curried Chicken Stew


  1. Trim excess skin and fat from chicken. In a 12-inch skillet cook chicken, skin side down, in hot olive oil for 8 minutes, or until browned. (Do not turn thighs). Remove from heat; drain and discard fat.
  2. In a slow cooker combine carrots and onion. In a bowl, whisk together half of the coconut milk and the curry paste; pour over carrots and onion (refrigerate remaining coconut milk). Place chicken, skin side up, on vegetables. Cook on HIGH for 3 1/2 to 4 hours, or on LOW for 7 to 8 hours.
  3. Remove chicken to platter. Skim off excess fat, then stir in remaining coconut milk. Top each serving with your choice of pistachios, raisins, cilantro, and/or crushed red pepper flakes. Enjoy!

Printable Recipe Card

About Curried Chicken Stew

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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