Heat coconut oil (or olive oil) in a skillet over medium heat. Sear the chicken for 1–2 minutes on each side until lightly golden. This part’s optional, but it adds flavor.
In your slow cooker, add red curry paste, garlic, coconut milk, and chicken broth. Stir it around until everything mixes together.
Add the chicken to the crockpot and make sure it’s mostly covered with the sauce. If not, add a splash more broth.
Cook on LOW for 5–6 hours or HIGH for 3–4 hours. Don’t lift the lid too often - just let it do its thing.
About 15–20 minutes before serving, toss in any veggies you like (bell peppers, spinach, zucchini whatever’s around).
Once the chicken’s tender and the sauce looks thick and creamy, squeeze in the lime juice and taste. Add salt if it needs it, or a little more curry paste if you want more spice.
Serve warm with cauliflower rice, zucchini noodles, or just eat it straight out of a bowl like I do. Garnish with basil or cilantro if you’ve got it.
