this Thai Style Crockpot Curry Chicken Simply equip yourself with a few kitchen essentials to make easy, hands-free dinners a breeze. Sweet, salty, slightly spicy, creamy and deliciously comforting, it’s a meal everyone will love!
Prepare Ahead, This Slow Cooker Chicken Curry is Nut free, dairy free, gluten freeand high protein Keep you full!
Thai Chicken Curry
Sometimes, when life gets busy, my only goal is to get a delicious, healthy dinner on the table without having to do much cooking. On those days I’ll pull out slow cooker recipes like Slow Cooker Carne Asada and Slow Cooker Pulled Pork.
However, this Slow Cooker Chicken Curry is my go-to comfort food recipe! Inspired by my favorite takeout meals, this Thai-inspired dish comes together quickly using pantry staple ingredients I almost always have on hand. All I have to do is mix the ingredients, get ready to cook, and come back to a hot dinner. It doesn't get any simpler than this!
This curry definitely falls into the “non-authentic” category. It does draw on classic curry flavors but aims to be a completely satisfying simple dinner, and it totally hits the mark. Serve it up coconut rice or Cauliflower RiceI guarantee you won’t have any leftovers.
Required ingredients and substitutions
*Scroll down to the recipe card to see the full recipe, ingredient list, instructions and nutritional information including calories, cholesterol and more!
- Fragrance: Onions, garlic, and ginger create a subtly sweet, salty, and tangy flavor base.
- spices: Curry powder, sea salt, black pepper, and red pepper flakes add depth and the perfect amount of spice.
- Coconut sugar: This sweetens the curry just like granulated sugar does, but Coconut sugar contains trace minerals and has a low glycemic indexmaking it a slightly healthier choice.
- Coconut milk: Use canned full-fat coconut milk for a rich flavor and creamy curry sauce. Not liquid coconut milk!
- Fish Sauce: This adds saltiness and umami.
- Fresh lime juice: The acidity brightens the curry and rounds out the flavor.
- sesame oil: A little goes a long way, infusing the dish with a nutty flavor.
- chicken: I prefer boneless and skinless chicken breasts, but boneless and skinless chicken thighs will work too.
where do i buy meat
- 100% grass-fed, grass-finished beef
- Free range organic chicken
- humanely raised pork
- wild seafood
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How to Make Crock Pot Chicken Curry
FAQ
Curry powder is a great mix to have at home. The ones you buy in the store are usually made from ground coriander, ground cumin, ground turmeric, ground ginger, dry mustard, black pepper, cinnamon, cayenne or cayenne pepper! They are usually not spicy. So, I like to use red pepper flakes to add a little bit of heat.
Any curry spice powder will work here. However, if you're avoiding spicy curry mixes in order to serve the whole family, be sure to avoid any mixes labeled spicy.
Yes, it is completely safe to put raw chicken in the slow cooker as long as the chicken is fully cooked and the internal temperature reaches 165 degrees Fahrenheit.
This recipe tastes even better on the second or third day because the flavors have really set in! Transfer the curry to an airtight container and store in the refrigerator for up to 5 days.
Yes! I like to prepare a big batch of this slow cooker chicken curry for storage Freezer meals. The shelf life is up to 3 months. Thaw it in the refrigerator overnight, then reheat in the microwave or slow cooker set to “warm” when ready to serve.
More Chicken Crockpot Recipes
- 1 onion slice
- 1 (14 oz) Is full fat coconut milk okay?
- 4 garlic cloves minced
- 1 spoon minced ginger
- 1 spoon fish sauce
- 1 Lyme juiced
- 1 teaspoon sesame oil
- 2 teaspoon coconut sugar
- 2 spoon curry powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- pinch red pepper flakes More flavors
- 1 1/2 pound boneless chicken breast
- coriander for service
- chopped green onion for service
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Place the sliced onions at the bottom of the insert slow cooker.
1 onion
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Add coconut milk, garlic, ginger, fish sauce, lime juice, sesame oil, sugar and spices. Stir to combine.
4 cloves garlic, 1 tablespoon minced ginger, 2 tablespoons curry powder, 2 teaspoons coconut sugar, 1 teaspoon fine sea salt, 1/2 teaspoon black pepper, 1 can (14 ounces) full-fat coconut milk, 1 tablespoon fish sauce, 1 lime, 1 teaspoon sesame oil, pinch red pepper flakes
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Add chicken and mix well.
1 1/2 pounds boneless chicken breasts
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Turn up to 4 hours. When done, shred with two forks.
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Serve with rice or Cauliflower Ricegarnish, and enjoy.
coriander, chopped green onion
This recipe was originally published in 2016, updated with new photos and republished in 2020.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw in the refrigerator and when ready to serve, heat in the microwave or slow cooker set to “warm.”
Serve: 1ServeCalories: Chapter 522kilocaloriescarbohydrate: 8gramprotein: 38gramFat: 38gramSaturated fat: twenty fourgramPolyunsaturated fats: 4gramMonounsaturated fats: 8gramTrans fats: 0.2gramcholesterol: 109milligramssodium: 1061milligramsPotassium: Chapter 679milligramsfiber: 1gramsugar: 2gramVitamin A: 175IUVitamin C: 4milligramscalcium: 61milligramsiron: 6milligrams
