Slow Cooker Chicken Curry

Ready for the easiest weekday dinner? Using just a few kitchen staples, this easy Thai-inspired Crockpot Curry Chicken is a meal everyone will love. This dish is dairy-free and gluten-free and perfect for when you need a quick dinner solution! It’s flavorful and so comforting.

Thai curry chicken in a bowl with cilantro on top.

Thai Crockpot Curry Chicken

Sometimes the name of the game is “how can I get a delicious and healthy dinner on the table without actually have to do much cooking,” and when that is how your week is looking, this Slow Cooker Chicken Curry can be the answer! This simple crockpot Thai-inspired chicken dinner comes together quickly, using mostly pantry staples, but still packing in tons of flavors.

This curry definitely lives in the “non-authentic” category and is geared towards an easy dinner win, while still being totally satisfying.

The preparation of crockpot curry chicken.

Crockpot Curry Chicken Ingredients

  • Boneless Chicken Breasts
  • Onion + Garlic + Ginger
  • Curry Powder
  • Coconut Sugar
  • Full-Fat Coconut Milk
  • Salt + Pepper + Red Pepper Flakes
  • Fish Sauce
  • Lime
  • Sesame Oil
  • Cilantro
  • Scallions

Serving Ideas

Curry is perfect served with rice, of course! Feel free to use traditional white or brown rice, or you can go a lower-carb route and pair this withe cauliflower rice. Another healthier option would be to serve this with spaghetti squash or another veggie noodle!

What Type of Curry Powder is Good to Use?

Curry powder is a great blend to have in the house. The ones you buy in the store are generally made up of ground coriander, cumin, turmeric, ginger, dry mustard, black pepper, cinnamon, and cayenne pepper or ground chilies! They aren’t typically spicy, so I like to add in a hit of heat with red pepper flakes. Any curry powder is going to work here. However, if you are avoiding a spicy curry blend so you can serve it to your whole family, make sure to avoid any blends that are labeled as hot or spicy.

Two bowls of crockpot curry chicken with scallions on top.

Make-Ahead Options

This crockpot curry chicken is the perfect make-ahead option! Dishes like this only improve in flavor on the 2nd or 3rd day. Even better is this dish will freeze wonderfully!

Store this either in individual storage containers along with the side you plan to serve it with for a quick grab and go lunch. Or to freeze, let it cool completely before covering and storing in an air-tight container in the freezer for up to 3 months. For a deep dive into freezer meals, check out this Guide to Freezer Meals.

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Slow Cooker Chicken Curry

Thai curry chicken in a bowl with cilantro on top.

Ready for the easiest weekday dinner? Using just a few kitchen staples, this easy Thai-inspired Crockpot Curry Chicken is a meal everyone will love. This dish is dairy-free and gluten-free and perfect for when you need a quick dinner solution! It’s flavorful and so comforting.

  • Author: Lexi's Clean Kitchen
  • Prep Time: 00:05
  • Cook Time: 04:00
  • Total Time: 04:05
  • Yield: Serves 4 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Diet: Gluten Free

Ingredients

Scale
  • 1 onion, sliced
  • 4 garlic cloves, minced
  • 1 tablespoon minced ginger
  • 2 tablespoons curry powder
  • 2 teaspoons coconut sugar
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • Pinch red pepper flakes, more to taste
  • 1 14-ounce can full-fat coconut milk
  • 1 tablespoon fish sauce
  • 1 lime, juiced
  • 1 teaspoon sesame oil
  • 1 1/2 pound boneless chicken breasts
  • Cilantro, for serving
  • Chopped scallions, for serving

Instructions

  1. Place sliced onion in the bottom of the insert of your slow cooker.
  2. Add coconut milk, garlic, ginger, fish sauce, lime juice, sesame oil, sugar, and spices. Toss to combine.
  3. Add in chicken and mix to coat.
  4. Set on high for 4 hours. When done, shred with two forks.
  5. Serve over white rice or cauliflower rice, garnish, and enjoy.

Notes

For Whole30 omit sugar and serve with cauliflower rice.

This recipe was originally published in 2016, and updated with new photos and republished in 2020.

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 420
  • Sugar: 5g
  • Sodium: 775mg
  • Fat: 23g
  • Saturated Fat: 20g
  • Carbohydrates: 9g
  • Fiber: 1g
  • Protein: 40g

Keywords: Crockpot Curry Chicken

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57 comments
December 7, 2020

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57 Responses

  1. This is an absolute favourite of myself, my husband and our 3 year old and 9 month old – it gets DEMOLISHED!! Thanks so much for my new go-to slow cooker recipe!

  2. First recipe I made from your blog and so easy and delicious! My fiancé even asked if he could take some leftovers to work tomorrow (which he NEVER does!)

  3. What kind of curry powder do you use? I made this tonight with standard curry powder… it’s tasty. But definitely Indian curry instead of Thai.

  4. This is my favorite recipe ever!!! I do it for 45 mins in a le creuset. although maybe i’m a glutton but mine is only like 2.5 servings…

  5. We loved this recipe! It’s sooooo good. We added 1 bell pepper to the crockpot as well for some veggies. Will definitely be making this again!

    1. The cooking time will probably be quite different. I don’t eat tofu so I’m not 100% sure the cooking time for it.

  6. This was the first meal I did with a crock pot – it was absolutely delicious! I didn’t have any sesame oil – just skipped this and it was delicous and savoury with just a can of light coconut milk and some chicken bouillon. For sure I am gonna try some more of your recipes!

  7. I make this in my Instant Pot weekly! It’s so good – best curry recipe I’ve found!!

    5.0 rating

  8. Can I add a vegetable to the chicken while it cooks? If so, what would you recommend?

    Thanks!

    Maria

  9. I have been making this recipe throughout the pandemic and love it. So easy and flavorful. I top with roasted cashews, and serve it over kale or spinach for me and rice for my kids.

  10. Absolutely delicious and the most tender slow cooker chicken I have ever made. I added a cup of frozen peas at the end. Thanks for the recipe!

    5.0 rating

  11. Loved this recipe! I used frozen bone in chicken breasts. 40 min in the instant pot! It cooked perfectly. I found it a bit salty but used table salt instead of fine sea salt so maybe that’s why. I’ll cut back on the salt next time. Roasted some cauliflower to accompany it! Delish!

    4.0 rating

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