Slow-Cooked Coconut Curry Chicken with Spinach

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Tender chicken simmered in creamy coconut curry sauce with fresh spinach, perfect for weeknight dinners. This Thai-inspired slow-cooker recipe, ready in about 380 minutes, pairs chicken thighs, 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.

Ingredients

• 1 lb chicken thighs
• 1 can (13.5 oz) coconut milk
• 2 tbsp curry powder
• 1 medium onion
• 3 cloves garlic
• 1 tbsp fresh ginger
• 3 cups spinach
• 1 tbsp lime juice
• 1 tsp fish sauce
• 1 tbsp coconut oil

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

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.