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Slow Cooker Curry Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 109 reviews
  • Author: Paula
  • Prep Time: 30 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 30 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Thai

Description

This Crock Pot Curry Chicken recipe features tender chicken thighs simmered with sweet potatoes, cauliflower, and bell peppers in a rich, flavorful coconut milk-based curry sauce enhanced with red curry paste, ginger, and garlic. Finished with creamy peanut butter, lime juice, and a touch of heat from sriracha, it’s an easy slow cooker meal perfect for busy days. Garnish with fresh herbs and crushed peanuts for added texture and brightness, and serve it over rice for a complete comforting dish.

Ingredients

Scale

Curry Sauce:

  • 1 (14 oz) can full-fat unsweetened coconut milk
  • 2-4 tablespoons red curry paste (adjust depending on brand and heat preference)
  • 1 tablespoon freshly grated ginger
  • 4-6 garlic cloves, minced
  • 2 tablespoons Asian/Thai Sweet Chili Sauce (like Mae Ploy)
  • 2 tablespoons less sodium soy sauce
  • 2 tablespoons fish sauce
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground coriander

Chicken and Veggies:

  • 1 1/4 lbs boneless, skinless chicken thighs, trimmed
  • 1 large sweet potato, peeled and 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 or Asian chili sauce, to taste

Garnish (optional):

  • Crushed peanuts
  • Lime juice to taste
  • Fresh basil
  • Fresh cilantro

Instructions

  1. Add curry sauce: Lightly spray the slow cooker insert with cooking spray. Combine all the curry sauce ingredients (coconut milk, red curry paste, grated ginger, minced garlic, sweet chili sauce, soy sauce, fish sauce, bay leaf, dried basil, onion powder, and ground coriander) in the slow cooker and whisk thoroughly to combine.
  2. Add chicken and veggies: Add boneless skinless chicken thighs, cauliflower florets, and chopped sweet potatoes into the slow cooker. Stir gently to combine, ensuring the chicken is submerged beneath the curry sauce. Add sliced green bell pepper now if preferred soft, or add it about a third of the way through cooking for firmer peppers.
  3. Cook: Cover the slow cooker and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. Use an instant-read thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). Check for doneness at the earlier end of the cooking time and adjust as needed. Once cooked, transfer the chicken to a cutting board for shredding.
  4. Add cornstarch slurry and flavorings: Whisk the cornstarch together with 1/4 cup water in a small bowl to create a slurry. Stir this mixture into the slow cooker along with creamy peanut butter and lime juice, mixing well to incorporate.
  5. Thicken sauce: Cook the curry uncovered on HIGH for 15 to 20 minutes until the sauce thickens. Shred the cooked chicken and add it back into the slow cooker while the sauce is thickening. Let the chicken cook in the sauce for at least 10 minutes to absorb the flavors, or longer if desired after turning off the heat.
  6. Add chili sauce and garnish: Stir in your desired amount of sriracha or Asian chili sauce to add heat and brightness. Adjust the seasoning further with lime juice or soy sauce if needed. Serve garnished with crushed peanuts, fresh basil, fresh cilantro, and extra lime juice. This curry is best served over steamed jasmine or basmati rice.

Notes

  • Adjust the amount of red curry paste and chili sauce according to your preferred spice level.
  • Adding bell peppers at the start yields soft peppers; adding later keeps them crisper.
  • Make sure to cook chicken to an internal temperature of 165°F for food safety.
  • The peanut butter adds creaminess and depth; smooth peanut butter works best.
  • This curry thickens as it cooks uncovered, so keep an eye to prevent it from drying out.
  • Use less sodium soy sauce to control saltiness, especially if adding fish sauce.
  • Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
  • Serve with rice or naan bread to make a complete meal.

Nutrition

  • Serving Size: 1 serving (about 1/6th of recipe)
  • Calories: 380
  • Sugar: 7g
  • Sodium: 580mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Protein: 28g
  • Cholesterol: 85mg

Find it online: https://piesbypaula.com/slow-cooker-curry-chicken-recipe/