This Crockpot Curry Chicken is one of my all-time favorite curry recipes (and I have a lot), and readers agree, raving: โThis was so delicious!โ โโฆit tasted amazing!โ โThis dish turned out greatโฆ Definitely will be on rotation.โ โWow Wow Wow. This was so good. I served it to friends last night and they both loved it, too. Iโll be making this again and again.โ
As a Thai food aficionado who has created countless Thai recipes, I can confidently say this recipe is next-level in both ease and flavor. This recipe is expertly crafted to deliver the perfect balance of creamy coconut, aromatic curry, and bold, savory-sweet depthโall with the convenience of a slow cooker. With my step-by-step video, foolproof techniques, and pro tips, youโll achieve a restaurant-quality Thai curry right at homeโno takeout needed!
Watch: How to make Slow Cooker Curry Chicken
WHY YOUโLL LOVE This Slow Cooker Chicken Curry
Iโve crafted this chicken curry to spice up your dinnertime rut made with
extra-tender, juicy chicken braised in a mรฉlange of red curry paste, coconut milk, aromatics, lime juice, and chili sauce. You will be BLOWN away at how good it is! Here’s why you’ll love it:
Thai Crock Pot Curry Chicken ingredients
Restaurant-worthy Thai chicken curry is at your fingertips! The ingredient list may look long, but keep in mind that we’re just dumping all of the ingredients in the slow cooker – no searing or sautรฉing required! Hereโs what youโll need to make this recipe (full measurements in the printable recipe card at the bottom of the post):
The Chicken and Veggies
THE Curry Sauce
How to Make Crockpot Curry Chicken
Coconut Curry Chicken is very straightforward to make, despite the long ingredient list – most of the ingredients are just dumped directly into the crockpot! Hereโs an overview of how to make it (full recipe in the printable recipe card at the bottom of the post):
Can This Recipe Be Made in Advance?
The flavors of this curried chicken in the crockpot taste even better the next day! The entire recipe can be prepared and reheated throughout the week, or, you can prepare elements of the recipe in advance so it’s easy to add the ingredients to your slow cooker on a busy morning:
โขCurry sauce: Whisk all the ingredients together and store the sauce in an airtight container in the refrigerator or a slow cooker.
โขChicken: Trim excess fat from the chicken and store it in an airtight container or freezer bag in the refrigerator or directly in the curry sauce.
โขVeggies: Peel and cube the sweet potato, chop the cauliflower into florets, and slice the bell peppers. Store in an airtight container in the fridge until ready to use or on top of the chicken in the curry sauce.
Tips for making Thai Crockpot Chicken Curry
This Thai curry chicken recipe is incredibly easy to make in the slow cooker, but there are a few details to pay attention to to make it the best ever!
Crockpot Curry variations
WHAT to serve with Curried chicken
This Crockpot Coconut Curry Chicken should be served with a side of rice to absorb the rich, robust sauce. We particularly like it with:
How to store Slow Cooker Curry Chicken
Store any leftovers in an airtight container in the fridge for up to five days. If desired, you can divide the Thai curry into individual containers with rice on the side for meal prep.
Can I freeze Coconut chicken Curry?
The sauce in this Crockpot Curried Chicken recipe freezes well because the base is coconut milk instead of dairy. The bell peppers, however, will become mushy. If you are making this recipe specifically to freeze, only use freezer friendly vegetables like cauliflower, broccoli, green beans carrots, etc. Freeze the Thai curry in a freezer safe container for up to three months, thaw overnight before reheating.
How Do I Reheat Thai Coconut Curry Chicken?
โขStove: Reheat large batches on the stove over medium-low heat, stirring occasionally until warmed through, adding additional water as needed.
โขMicrowave: Transfer to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 90 seconds, stir, then continue to microwave for 30-second intervals, if needed.
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Ingredients
Curry Sauce
- 1 14. oz can full-fat unsweetened coconut milk
- 2-4 tablespoons red curry paste depending on brand (see notes)
- 1 tablespoon freshly grated ginger
- 4-6 garlic cloves, minced
- 2 tablespoon Asian/Thai Sweet Chili Sauce (like Mae Ploy)
- 2 tablespoons less sodium soy sauce
- 2 tablespoon fish sauce
- 1 bay leaf
- 1 teaspoon dried basil
- 1/2 tsp EACH onion powder, ground coriander
CHICKEN AND VEGGIES
- 1 1/4 lbs. boneless, skinless chicken thighs, trimmed
- 1 large sweet potato, peeled, chopped into 1/2-inch pieces
- 2 cups cauliflower florets
- 1 green bell pepper, sliced
ADD LATER
- 1 1/2 tablespoons cornstarch
- 1/4 cup water
- 2 tablespoons lime juice
- 1/4 cup creamy peanut butter
- 2-4 teaspoons sriracha/Asian chili sauce
GARNISH (pick your favs)
- crushed peanuts
- lime juice to taste
- fresh basil
- fresh cilantro
- crushed peanuts
Instructions
- Add curry sauce: Lightly spray slow cooker insert with cooking spray. Add the Curry Sauce ingredients and whisk to combine.
- Add chicken and veggies: Add the chicken, cauliflower and sweet potatoes and stir to combine, making sure the chicken is submerged after stirring. You can add the bell peppers now for soft bell peppers or about ⅓ way through cooking for firmer peppers.
- Cook: Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken is cooked through to 165 degrees F on an instant-read thermometer. (Always check for doneness on the earlier end of the cooking window, then cook on as needed.) Transfer the chicken to a cutting board.
- Add cornstarch slurry: Meanwhile, in a small bowl, whisk the cornstarch together with ยผ cup water to make a slurry. Stir into the slow cooker along with the peanut butter and lime juice.
- Thicken: Cook UNCOVERED on HIGH for 15-20 minutes, until the sauce thickens. Add the chicken as you shred it at any point while the sauce is cooking. You want the chicken to cook in the sauce for at least 10 minutes to soak up the flavor, or better yet, even longer after the heat is turned off.
- Add chili sauce: Add desired amount of Asian chili sauce to taste (this will make the dish come alive!). Adjust to taste with lime juice, soy sauce, etc. Garnish servings with optional crushed peanuts, fresh basil, cilantro, lime juice and chili sauce. Serve with rice.
Video
Notes
- Different brands curry paste: If you are using a milder brand or red curry paste, like Thai Kitchen, I would start with 3-4 tablespoons.ย If you are using a spicier brand, like Mae Ploy, I would start with 2 tablespoons.ย You can always add more curry paste to the mixture when you add the peanut butter or even at the end of cooking.
- Why full fat coconut milk? Lite coconut milk can split due to the prolonged cooking time in the slow cooker.
- Meal prep: The flavors of this recipe taste even better the next day and all throughout the week! Alternatively, you can add the curry sauce, chicken and vegetables to the crockpot insert, refrigerate, then cook when ready.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- To freeze: The sauce in this recipe freezes well but the bell peppers will become mushy. If you are making this recipe specifically to freeze, only use freezer friendly vegetables like cauliflower, broccoli, green beans carrots, etc. Freeze the Thai curry in a freezer safe container for up to three months, thaw overnight before reheating.
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Leave a Review, I Always Love Hearing From You!
Mariel says
This was so delicious, Jen! I followed the directions as written and it tasted amazing! I love all of your recipes and I constantly am recommending your website to friends and family.
Jen says
I’m so glad this was a hit! Thanks for making so many of the recipes Mariel! I appreciate you!
Vicky Ford says
Wow Wow Wow. This was so good. I served it to friends last night and they both loved it, too. I’ll be making this again and again. I always know I can count on Carlsbad Cravings to serve up the best!
Jen says
I’m so happy to hear that it was a hit! Thanks for trying so many recipes, I appreciate you!
Erin R says
I’ve been making so many recipes from your wonderful collection over the last month. They hit all of the right notes for my palette and my partner’s tastebuds seem to be equally delighted. We haven’t eaten this one yet, but the smell of the slow cooker is mouthwatering and it’s becoming increasingly difficult to resist plucking some meat and veggies out to try. I’m sure that just with every other dish I’ve prepared, this one is going to be delicious. Thank you for sharing your kitchen with us! Our home is happier for it.
Jen says
Hi Erin! Thank you so much for this sweet review! I am so glad that you are loving the recipes! Hope you are well!
Stacy R says
This dish turned out great. I used almond butter b/c I didnโt have any peanut butter. I used frozen veggies. You could add any kind of veggies and it will still be good. I didnโt add the chili sauce and it still had plenty of flavor. Definitely will be on rotation.
Jen says
I’m so glad this will be part of your future meal planning!
Elayne Hudson says
Love this Thai flavored saucy chicken dish. The extra spices you incorporated into the recipe created a depth of flavor that was so much better than I had anticipated. I couldn’t wait to have leftovers even before I finished eating this for the first meal! Very Delicious!
Jen says
Hi Elayne! I’m so happy that you loved the flavors of this dish! Thank you so much for sharing your experience with this recipe! I love that you were looking forward to the leftovers before you were even done eating it the first time ๐