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Creamy Crockpot Coconut Curry Chicken Meatballs. The perfect bowl of warming comfort food that’s incredibly delicious. Indian-inspired curry chicken meatballs made with plenty of spice and creamy coconut milk. This curry is perfectly spicy, creamy, and filled with warming Indian-inspired flavors. Making the dish in the crockpot leaves you with an even more flavorful sauce and the tastiest meatballs. Serve these creamy curry chicken meatballs over bowls of rice with acorn squash roasted in garlic butter. You’ll have the perfect dinner that can be enjoyed any night of the week. And the leftovers are even more delicious the next day. Directions for the Instant Pot and stove-top are provided too!

Crockpot Coconut Curry Chicken Meatballs | halfbakedharvest.com

We’ve officially entered crockpot season! I use my crockpot throughout the year, but I really start to lean into crockpot recipes once September rolls around. They feel cozier and are usually pretty easy to prepare.

Creighton has been asking me to make a curry for weeks now. Butter chicken and tikka masala are both his favorites. My very favorite way to cook meatballs is in the crockpot (they never dry out). I thought a butter chicken meatball curry would be delicious and great for this transitional time of year.

Crockpot Coconut Curry Chicken Meatballs | halfbakedharvest.com

Since I love sharing all-in-one dinner recipes, I also added seasonal acorn squash tossed with roasted garlic and honey butter.

Everything is cooked together in the crockpot, or you can use the instant pot if you prefer. If you’re looking for a stove-top variation, try my 30-Minute Butter Chicken Meatballs.

Crockpot Coconut Curry Chicken Meatballs | halfbakedharvest.com

Here are the details

Step 1: mix the spices

I like to use garam masala, ginger, curry powder, turmeric, and cayenne. Mix them together in a bowl. Half of the mix will be used for the meatballs, and the other half for the coconut sauce.

Step 2: mix the meatballs

In a bowl, mix the chicken (or use pork or turkey), with half of the spices and plain Greek yogurt.

Once you’ve rolled the mix into balls, place them in the crockpot with the onion, shallots, and garlic cloves. Then place the squash on top of the meatballs. Slowly cook.

Crockpot Coconut Curry Chicken Meatballs | halfbakedharvest.com

Step 3: pull out the squash and garlic

Once the squash and garlic have finished cooking remove them from the crockpot. Place them on a sheet pan with butter and put them under the broiler until charred, about 5 minutes.

Toss with some honey. So yummy!

Step 4: finish the sauce

To the meatballs, stir in the coconut milk and cilantro. Let cook until thickened.

Then the sauce is complete.

Step 5: serve

As this cooks, the aroma in the kitchen is truly incredible. It’s just like your favorite Indian spot in town, but maybe just a touch better. I always find anything made at home to be even more delicious.

I like to serve my curry chicken meatballs over steamed rice with some fresh naan for scooping up the creamy, coconutty sauce. Absolutely DELICIOUS!

Crockpot Coconut Curry Chicken Meatballs | halfbakedharvest.com

Looking for other Indian-inspired dinners? Here are my favorites: 

Crockpot Creamy Coconut Chicken Tikka Masala

30 Minute Spicy Indian Butter Chicken

30 Minute Butter Chicken Meatballs

Super Simple Coconut Chicken Tikka Masala

Gingery Coconut Sweet Potato and Rice Stew with Chili Oil

Lastly, if you make this Crockpot Coconut Curry Chicken Meatballs be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Crockpot Coconut Butter Chicken Meatballs

Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6
Calories Per Serving: 311 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

Instructions

Crockpot

  • 1. Mix the spices. In a bowl mix the garam masala, ginger, curry powder, turmeric, and cayenne pepper.
    2. Add the chicken, half of the spice mix, and the yogurt to a bowl. Season with salt. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs). Place the meatballs, onion, shallot, and garlic cloves in the crockpot. Add the tomato paste.
    3. Pour over 1/3 cup water and sprinkle the remaining spices over the meatballs. Add garlic, then the acorn squash wedges. Cover and cook on low for 3-4 hours or on high for 1-2 hours.
    4. Preheat the broiler to high. Remove the squash and garlic from the slow cooker and place on a baking sheet. Add the butter. Broil 2-5 minutes, until charred. Peel away the garlic skin, then chop and mix with the butter, honey, and squash on the sheet pan.
    5. Meanwhile, crank the heat on the crockpot to high. Stir in the coconut milk and cook, uncovered, 10 minutes until warmed. Stir in the cilantro.
    6. Serve the meatballs and sauce over bowls of rice with fresh naan and squash on the side. Enjoy!

Instant Pot

  • 1. Mix the spices. In a bowl mix the garam masala, ginger, curry powder, turmeric, and cayenne pepper.
    2. Add the chicken, half of the spice mix, and the yogurt to a bowl. Season with salt. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs). Place the meatballs, onion, shallot, and garlic cloves in the instant pot. Add the tomato paste.
    3. Pour 1/3 cup water overtop and sprinkle the remaining spices over the meatballs. Add the garlic, then the acorn squash wedges. Cover and cook on high pressure for 6 minutes.
    4. Once done cooking, release the steam. Set the Instant pot to sauté. Preheat the broiler to high. Remove the squash and garlic from the instant pot and place on a baking sheet. Add the butter. Broil 2-5 minutes, until charred. Peel away the garlic skin, then chop and mix with the butter, honey, and squash on the sheet pan.
    5. Meanwhile, stir the coconut milk into the meatballs and cook, uncovered, for 5 minutes until warmed. Stir in the cilantro.
    6. Serve the meatballs and sauce over bowls of rice with fresh naan and squash on the side. Enjoy!

Notes

Stove-Top: use my 30 Minute Butter Chicken Meatball recipe. 
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Crockpot Coconut Curry Chicken Meatballs | halfbakedharvest.com

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  1. This recipe is getting a lot of hate but it worked out perfect for me. Meatballs did not fall apart. It was not bland. We thought it was good. I looked the meatballs in the crockpot on low heat for about 3.5 hours. The squash were delish.

  2. 4 stars
    Follow up to original comment: I ended up surrendering to the meatballs falling apart and just stirred it all up. The squash was amazing! Tasted delish! The rest of the meal also tasted very good but the presentation wasn’t as pretty as it would have been had the meatballs had been in tact. I ended up with a ground chicken over rice dish. Still it was well received and your Naan recipe was an amazing accompaniment. I probably will make this again but as with others, will cook the meatballs separately and later add them to the sauce in the crockpot!

  3. I usually read the comments BEFORE making the dish but alas I waited until I had turned on the crockpot and had all the ingredients cooking. It seems a bit dry an hour and a half into the recipe so I was looking to see if others added more water. When I looked at the meatballs they had entirely fallen apart. Now I have a ground chicken dish with Indian flavor which I hope is good. We shall see. Tieghan, is there a modification you could add to the recipe, like cook meatballs separately? That seems to have worked for some. I didn’t give any starts at this point since I am only half way through cooking. Wish me luck!

    1. Hi Jennifer,
      Thanks so much for trying this recipe! Sorry to hear your meatballs fell apart, I’ve never had this issues! Next time, try adding a binder like eggs or breadcrumbs to see if that helps. I hope everything still tastes great for you! xx

  4. 4 stars
    I took previous comments advice and made meatballs ahead of time, baked as sheet pan bake, and I did toss with egg, breadcrumbs. I made the sauce separately. After baking the meatballs, I put them in a pan and added the sauce I’d been simmering all day.

    I also am extremely Appalachian, so I only used about half the spices.

    Everything was delicious! Will make again. I have a toddler so I just made separate meatballs for him.

    Even with limited time most nights, I’d make this again because it was so delicious.