Brazilian-Spiced Slow Cooker Chicken with Coconut and Tomato

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken slow-cooked in a fragrant blend of coconut milk, tomato paste, garlic, and warm Brazilian spices, perfect for effortless weeknight dinners. This Brazilian-inspired slow-cooker recipe, ready in about 375 minutes, pairs chicken thighs, coconut milk, tomato paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 360 min Serves 6 Brazilian cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

6 boneless, skinless (about 2 lbs) chicken thighs
1 can (400 ml) coconut milk
3 tbsp tomato paste
4, minced garlic cloves
1 tbsp, grated fresh ginger
2 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric powder
1.5 tsp salt
1/2 tsp black pepper
2 tbsp lime juice
1/4 cup, chopped for garnish fresh cilantro

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Small appliances → Shop all kitchen tools →

Instructions

Step 1: In a large bowl, whisk together 1 can (400 ml) coconut milk, 3 tbsp tomato paste, 4 minced garlic cloves, 1 tbsp grated fresh ginger, 2 tbsp curry powder, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric powder, 1.5 tsp salt, and 1/2 tsp black pepper until smooth.
Step 2: Place 6 boneless, skinless chicken thighs (about 2 lbs) into the slow cooker and pour the coconut-tomato spice mixture over the chicken, turning to coat all pieces evenly.
Step 3: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and easily shredded.
Step 4: Remove chicken and stir in 2 tbsp fresh lime juice into the sauce for brightness.
Step 5: Return chicken to the slow cooker and mix gently to coat. Serve garnished with 1/4 cup chopped fresh cilantro for a fresh finish.