This slow cooker Thai chicken curry is SO flavorful! The chicken is super tender and the vegetables create a perfect sauce to spoon over cauliflower rice.
You'll love this Crockpot Curry Chicken
I have to tell you, though. This curry really surprised me. It had so much flavor and was mild enough that my little girlfriends absolutely loved it. The chicken falls apart and the vegetables are super tender. I used zucchini, and was a little bummed that it cooked down to a pulp, but then I realized it thickened the sauce. Awesome.
(Plus my kids don't like zucchini anyway, so that helped.)
And yes, I used Yukon gold potatoes, but you can use sweet potatoes as well, if you're watching your starch intake. I also served this with plain cauliflower rice, but I roasted it instead of sauteeing it in a skillet and I LOVE, LOVE it that way. I'll have to make a post dedicated to that. It's worth it.
Slow Cooker Chicken Curry ingredients
- Coconut oil
- Kosher salt
- Chicken breasts - preferably boneless/skinless
- Onion, peeled and small diced
- Fresh ginger
- Red or green curry paste (I used red)
- Coconut milk
- Lime
- Fish sauce
- Zucchini
- Carrots, peeled and cut into 1-inch pieces
- Medium potatoes - I like red or Yukon gold for this recipe. Sweet potatoes would also work well.
- Fresh basil, sliced thinly
- Rice (or cauliflower rice) for serving
How to make Chicken Curry (Crock Pot)
- Heat 1 T coconut oil in a large skillet over medium-high heat.
- Sprinkle chicken breasts with a generous pinch of salt and add to skillet, searing on both sides until they are golden brown. Transfer chicken to a 4 quart slow cooker.
- Add 1 T coconut oil to the skillet, then add the onion and ginger. Cook about 7-9 minutes.
- Add curry paste to the skillet and cook for 1 minute. Add coconut milk, zest and juice from the lime, fish sauce, and 1 teaspoon salt. Heat until bubbly, then remove from heat.
- Add chopped zucchini, carrots, and potatoes to the slow cooker. Pour the curry sauce over the top.
- Cook on high for 3-4 hours or low for 5-6 hours.
- Remove the chicken from the slow cooker. Shred chicken into large chunks, then return to the slow cooker.
- Stir in half of the basil a few minutes before serving. Reserve the rest as a garnish. Spoon chicken curry over cauliflower rice, regular rice, or quinoa.
Slow Cooker Thai Curry variations
Use a different type of curry paste: Red and green are the most common types found in the grocery store, but if you can find an Asian market or look online there are more! Yellow, massaman, and panang are my other favorites.
Change up the protein: You could also use cubed pork loin (not tenderloin since it would dry out quickly), or chunks of beef stew meat. Shrimp would also be a good choice, but you’d want to add this in at the very end since it cooks really quickly.
Make it spicy: This recipe was intended to be extra mild, but you could either add a spicy condiment (like sriracha, chili crunch, or sambal oelek) to individual bowls or stir some into the whole curry.
How to serve Crock Pot Chicken Curry
Serve this curry over freshly steamed rice (jasmine and basmati are my favorite), or another grain like brown rice, wild rice, farro, quinoa, or my Coconut Rice In Instant Pot.
If you’re avoiding grains, this would be delicious with roasted cauliflower rice.
Storing leftover Crockpot Chicken Curry
If I have enough leftover for another meal I like to store it in a lidded pot, chilled, so I can easily transfer it to the stove for reheating. Otherwise, transfer it to a lidded container and store refrigerated for up to 5 days.
If Thai curry is your thing you might also like these...
Thai Chicken Curry Soup (Chicken Khao Soi)
Thai Shrimp Curry with Summer Squash (Homemade curry paste recipe, too!)
Or try my Lentil Curry
Slow Cooker Thai Curry
This slow cooker Thai chicken curry is SO flavorful! The chicken is super tender and the vegetables create a perfect sauce to spoon over cauliflower rice.
Ingredients
- 2 Tablespoons coconut oil
- Kosher salt
- 3 large boneless, skinless chicken breasts
- 1 large onion, peeled and small diced
- 1 ½ inch knob of fresh ginger, minced
- 1-2 Tablespoons red or green curry paste (I used red)
- 1 13-ounce can of coconut milk
- Zest and juice from one lime
- 2 Tablespoons fish sauce
- 1 teaspoon Kosher salt
- 2 medium zucchinni, cut into 1-inch pieces
- 3 large carrots, peeled and cut into 1-inch pieces
- 3 medium Yukon gold potatoes, cut into 1-inch pieces (or 1 large sweet potato)
- 1 bunch fresh basil, sliced thinly
- Rice (or cauliflower rice) for serving.
Instructions
- Heat 1 T coconut oil in a large skillet over medium-high heat.
- Sprinkle chicken breasts with a generous pinch of salt and add to skillet, searing on both sides until they are golden brown, but not cooked all the way through. Transfer chicken to a 4 quart slow cooker.
- Add 1 T coconut oil to the skillet, then add the onion and ginger. Cook, stirring occasionally, until onion is translucent and slightly brown, about 7-9 minutes.
- Add curry paste to the skillet and cook for 1 minute. Add coconut milk, zest and juice from the lime, fish sauce, and 1 teaspoon salt. Heat until bubbly, then remove from heat.
- Add chopped zucchini, carrots, and potatoes to the slow cooker. Pour the curry sauce over the top.
- Cook on high for 3-4 hours or low for 5-6 hours.
- Remove the chicken from the slow cooker. (If you can. It will probably fall apart.) Shred chicken into large chunks, then return to the slow cooker.
- Stir in half of the basil a few minutes before serving. Reserve the rest as a garnish. Spoon chicken curry over cauliflower rice, regular rice, or quinoa.
India says
Please post about the cauliflower rice. I would love to make it! ...and this. I don't have much luck using boneless, skinless chicken in my slow cooker. Was this moist? My hubby is slowly not liking our slow cooker the more dry chicken we eat.
Natalie Perry says
This is absolutely not dry. I know what you mean, though, and I'd had my fair share of dry slow cooker chicken. Because the chicken is on the bottom and the vegetables and sauce go on top, there's enough moisture to keep the chicken from drying out -- especially if you shred it a little and stir the chicken back into the rest of the curry. That helps. Also, I've found that you can't let chicken cook forever like you can with a beef roast. I wouldn't go more than 3 1/2-4 hours on high.
Mary says
Being able to make Thai curry in the crock pot is going to change my life. I have to try this!
Natalie @ Paper & Birch says
I just realized that I've never made Thai curry in the slow cooker either and I've definitely made my share. CRAZY! This looks super yummy - thanks for sharing Natalie :)
Carol at Wild Goose Tea says
I am with you. I can't believe I haven't made Thai curry in a slow cooker. My slow cooker is my dear friend. I love curry. You definitely have all the right things in the mix here. I give this recipe a Blue Ribbon even prior to trying.
Renee P. says
I must have purchased the spiciest jar of red curry paste to ever be produced because it doesn't matter if I just wave the jar near the sauce, it comes out so spicy! And it doesn't matter how much coconut milk I add, either. Time for a new jar because I want some Thai chicken curry, darn it!
Rachele says
I recommend adding just one spoonful of brown sugar, it helps with the spiciness and adds a subtle flavor to the curry :)
Natalie Perry says
Thanks for the suggestion!
Kara says
Loved this! Made it on Friday while company was here and it was a huge hit for all, including the kids (ages 17 months, 3 1/2 & 7)! I used green curry paste, sweet potatoes and used coconut aminos instead of the fish sauce (I can't handle the smell while I'm prego). So delish! A new staple for our family for sure!!
Thank you!!
Natalie Perry says
So good to hear! Thanks for letting me know, Kara!
Shane Harrison says
I'm assuming that the instruction to add the vegetables to the skillet should read "to the slow cooker," right? I'm making this today.
Natalie Perry says
Yes! My mistake. Thanks for letting me know. I'll get that changed ASAP.
Susan Weiner says
Could this be made with chicken thighs(boneless)? That's what's in the freezer.......
Janie says
Made this today, was wonderful. I served it with jasmine rice. Thank you so much for sharing this great recipe. :)
Patty Martyn says
I made this today and it was delicious! I left out the potatoes (I'm doing Whole30) and the basil (don't like) but it was still so yummy! Thank you for sharing the recipe.
Suebee says
My husband had one small complaint. I should have double the recipe. =) Thanks for the recipe!
Steph in Scotland says
I am making this tonight- so excited! Just a quick question… Did you cook the vegetables separate on the skillet for 4-5 hours? ("Add chopped zucchini, carrots, and potatoes to the skillet. Pour the curry sauce over the top. Cook on high for 3-4 hours or low for 5-6 hours.") Or did it go into the crock pot to cook? I know that sometimes people have a hard time cooking potatoes in the crock pot even if for many hours. Thank you so much! Can't wait…
Natalie Perry says
Oops. Sorry I didn't catch you sooner. It should have said "crock pot" instead of skillet. haha. I'll get that fixed!
Amanda Green says
HI! I was curious if I could make this with shrimp instead of chicken? MAybe just add the shrimp to the slow cooker 30 mins before it's done? What do you think?
William Harlow Stoneman says
Curries are like chili....they always taste better the second day!
Natalie Perry says
Agreed!