Slow-Cooked Coconut Curry Chicken with Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken simmered in creamy coconut curry sauce with fresh spinach, perfect for weeknight dinners. This thai-inspired slow cooker ready in about 380 minutes pairs chicken thighs, (13.5 oz) coconut milk, curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, 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: 20 min Cook: 360 min Serves 4 Thai cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat chicken thighs dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat coconut oil in a large skillet over medium-high heat until shimmering. Sear chicken for 3-4 minutes per side until golden brown, then transfer to a slow cooker.
  2. Step 2: Finely chop onion and mince garlic and ginger. In the same skillet, cook onion over medium heat for 3 minutes until softened. Add minced garlic and ginger, cook for 1 minute until fragrant.
  3. Step 3: Stir curry powder into onion mixture until fragrant (about 30 seconds), then add coconut milk and fish sauce. Pour mixture over chicken in slow cooker.
  4. Step 4: Cook on LOW for 6 hours. Stir in spinach and lime juice during the last 10 minutes of cooking, until spinach wilts completely.

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Frequently asked questions

How long does Slow-Cooked Coconut Curry Chicken with Spinach take to make?

Total time is about 380 minutes (20 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Coconut Curry Chicken with Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Slow-Cooked Coconut Curry Chicken with Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Coconut Curry Chicken with Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Coconut Curry Chicken with Spinach?

Thai slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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