Thai Crockpot Curry Chicken
This Crockpot Curry Chicken is one of my all-time favorite Thai curry recipes (and I have a lot) – YOU will lose your mind at how good it is! It’s ridiculously easy to make, customizable, pantry friendly, make ahead friendly, and can’t-stop-inhaling-delicious. It will spice up your dinnertime rut made with extra-tender, juicy chicken braised in a mélange of red curry paste, coconut milk, garlic, ginger, soy sauce, fish sauce, lime juice, peanut butter and chili sauce. I’ve made this Thai curry recipe with my favorite sweet potatoes, cauliflower and bell peppers, but you can use whatever veggies you love or have on hand. Serve this Crockpot Curry Chicken over rice, and even toss in Thai Chicken Lettuce Wraps or Chicken Satay for an appetizer if you're feeling extra ambitious 😉.
Servings 6 servings
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 1/3 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 ¼ 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. If you are using a spicier brand, like Mae Ploy, I would start with 2 tablespoons. 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.