Creamy coconut chicken thighs simmer with peanut butter, lime, turmeric, and sweet potatoes in this Brazilian slow cooker curry ready with 10 minutes prep. Tender chicken soaks up nutty-rich sauce while beans and potatoes create complete meal. Naturally gluten-free, dairy-free, feeds 6 generously for under $15—tropical comfort while you live your day.
Introduction
Escape to Brazil with this Easy Slow Cooker Brazilian Coconut Chicken curry blending African coconut richness, Portuguese peanut butter, Asian turmeric in silky sauce enveloping tender thighs. Sweet potatoes provide natural sweetness and nutrition, pinto beans add heartiness making complete one-pot dinner. Lime zest/juice brightens creamy depth perfectly.
Slow cooker genius: dump everything morning, return to dinner ready. Peanut butter melts seamlessly creating nutty thickness without dairy. Turmeric paints golden hue while chili flakes build gentle heat. Chicken stays juicy during long cook. Fresh coriander finish transforms into restaurant bowl.
Perfect busy family solution craving international flavors without fuss. Freezes beautifully, reheats perfectly, kid-friendly rice companion.
What Makes This Brazilian Curry Special
Brazilian fusion shines: coconut milk African roots, peanut butter Portuguese cultivation, turmeric Asian trade routes create uniquely creamy-spicy profile. Slow cooker tenderizes thighs while concentrating flavors—no stovetop stirring required. Peanut butter dissolves completely coating chicken evenly.
Lime dual action: zest infuses oils during cooking, fresh juice preserves vibrancy at end. Sweet potatoes (batata-doce Brazilian staple) balance coconut richness naturally. Pinto beans reflect feijoada tradition adding protein. Cornflour slurry thickens without lumps. Final shredding distributes chicken perfectly through sauce.
Single morning prep yields evening feast. High 3 hours busy days, low 5-6 hours deeper flavor. Aromas build anticipation perfectly.
Essential Ingredients
Curry Base & Sauce
- 1 large onion, finely chopped
- 2 tbsp smooth peanut butter
- Zest + juice 1 lime (extra wedges serving)
- 1 tsp chili flakes (adjust heat)
- 2 garlic cloves, crushed
- 1 tbsp ground turmeric
- 1 tbsp cornflour (cornstarch)
- 1 chicken stock cube
- 400ml (14oz) coconut milk
Chicken & Vegetables
- 6 chicken thighs (bone-in skin-off) or 4 breasts
- 2 medium sweet potatoes, 1-inch cubes
- 1 can (15oz) pinto beans, drained
- 1 can (14oz) chopped tomatoes
Serving
- Fresh coriander (cilantro), chopped
- Lime wedges
- Cooked jasmine rice
Step-by-Step Instructions
Build Thick Curry Base
Slow cooker pot: chopped onion + peanut butter + lime zest/juice + chili flakes + crushed garlic + turmeric + cornflour + crumbled stock cube + coconut milk. Whisk vigorously until smooth thick paste forms. Peanut butter dissolves completely.
Layer Chicken & Vegetables
Nestle whole chicken thighs into sauce ensuring coverage. Add sweet potato cubes, drained pinto beans, chopped tomatoes. Black pepper generously. Stir gently coating vegetables. Liquid reaches halfway up chicken.
Slow Cook Perfection
HIGH 3 hours OR LOW 5-6 hours. Chicken shreds easily, sweet potatoes fork-tender, sauce thickened naturally.
Shred & Balance Flavors
Remove chicken to board. Shred bite-size with forks. Return to slow cooker stirring through sauce completely. Taste carefully: extra lime brightness, chili heat, salt balance. Rest 5 minutes flavors settle.
Serve Brazilian Style
Spoon over hot jasmine rice. Garnish chopped coriander generously, lime wedges. Bright green cuts creamy richness perfectly.
Pro Tips for Success
Full-fat coconut milk richer; light works but may separate slightly—shake well.
Lime zest essential—citrus oils infuse during long cooking.
Whole chicken pieces prevent drying; shredding distributes flavor evenly.
LOW 5-6 hours develops deeper melding than HIGH 3 hours.
Cornflour guarantees perfect thickness—if thin, extra 1 tsp slurry.
Sweet potatoes natural thickener—regular potatoes mush completely.
Rice cooker simultaneously perfect timing.
Serving Suggestions
Jasmine rice essential sauce sopping. Basmati/brown rice alternatives.
Brazilian bowls: rice base, curry center, cucumber salad side, lime wedges.
Family style: rice platter, curry pot, coriander bowl, lime halves.
Leftovers wraps: chicken rice yogurt tortilla.
Variations and Customizations
Chicken breasts/thighs interchangeable—adjust liquid slightly.
Vegetarian: double beans + chickpeas + cauliflower florets.
Spice levels: mild ½ tsp chili, hot 1½ tsp + fresh chili.
Vegan: vegetable stock, tofu/chickpeas.
Extra vegetables: peppers/spinach last 30 minutes.
Instant Pot: high pressure 10 minutes, natural release 10.
Creamier: Greek yogurt stir end.
Why Perfect for Weeknights
$12-15 total feeds 6—$2.50/serving vs $15+ takeout.
True dump-forget cooking—prep before work, dinner ready home.
High protein 30g+/serving, fiber vegetables, healthy fats.
Gluten-free dairy-free adaptable easily.
Leftovers improve overnight—perfect meal prep.
Tropical aromas create dinner excitement.
Conclusion
Easy Slow Cooker Brazilian Coconut Chicken proves authentic tropical curry needs no fuss: creamy peanut-coconut sauce, tender shredded thighs, sweet potatoes create vacation dinner with 10 minutes prep. Slow cooker’s patient magic transforms morning dump into evening feast without monitoring, feeding families richly for under $15.
Balanced Brazilian fusion—nutty richness, citrus brightness, gentle heat, hearty vegetables—scales effortlessly while accommodating diets perfectly. Single prep yields multiple meals through freezing/reheating. Try today—discover why coconut chicken redefines hands-off international comfort.