Slow Cooker Chicken Curry

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This Thai-inspired Crockpot Curry Chicken comes together with just a few kitchen staples for an easy, hands-off dinner. Sweet, savory, subtly spicy, and creamy, it’s flavorful and comforting for a meal everyone will love!

Great to prepare ahead of time, this crockpot curry chicken is nut-free, dairy-free, gluten-free, and high-protein to keep you full!

Two bowls of crockpot chicken curry over rice.

Thai Crockpot Curry Chicken

Sometimes when life is busy my only goal is to get a delicious healthy dinner on the table without doing much cooking. On those days, I whip out slow cooker recipes like slow cooker carne asada and slow cooker pulled pork.

However, this slow cooker curry chicken is my go-to comfort food recipe! Inspired by my favorite takeout meal, this Thai-inspired dish comes together quickly using pantry staple ingredients I almost always have on hand. All I have to do is combine the ingredients, set them to cook, and come back to a warm dinner that’s ready to eat. It doesn’t get easier than that!

This curry definitely lives in the “non-authentic” category. It does draw on classic curry flavors but is geared toward being an easy dinner that’s totally satisfying, and it totally hits the mark. Serve it over coconut rice or cauliflower rice, and I guarantee you won’t have any leftovers.

Ingredients to make crockpot curry chicken.

Ingredients Needed and Substitutions

*Scroll down to the recipe card for the full recipe, ingredient list, instructions, and nutrition information, including calories, cholesterol, etc!

Aromatics: Onion, garlic, and ginger create a flavor base that’s subtly sweet, savory, and tangy.
Spices: Curry powder, sea salt, black pepper, and red pepper flakes add depth and the perfect hint of spice.
Coconut Sugar: This sweetens the curry just like granulated sugar, but coconut sugar contains trace minerals and has a lower glycemic index, making it a slightly healthier option.
Coconut Milk: Use full-fat coconut milk from a can for a rich flavor and a creamy curry sauce. Liquid coconut milk won’t work!
Fish Sauce: This adds a salty, umami taste.
Fresh Lime Juice: The acidity brightens the curry for a well-rounded taste.
Sesame Oil: A little goes a long way, infusing the dish with nutty flavor.
Chicken: I prefer to use boneless skinless chicken breasts, but boneless skinless chicken thighs will also work.

Where I Buy My Meat

100% Grass-Fed, Grass-Finished Beef
Free-Range Organic Chicken
Humanely Raised Pork
Wild-Caught Seafood

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How to Make Crockpot Chicken Curry

Combine: Place the sliced onion in the bottom insert of your slow cooker. Then, add the remaining ingredients except the chicken, and toss to combine.
Coat: Add the chicken, and stir to combine and coat it completely.
Cook: Place the lid on the slow cooker, and cook on high until the chicken is tender and cooked through.
Shred: Use two forks to shred the chicken, and serve warm topped with fresh cilantro and scallions.

A wooden spoon scooping Thai curry chicken from a crockpot.

Kitchen Tools I Use

Serving Suggestions

This crockpot chicken curry recipe is most commonly served over rice to soak up all the sauce. I love it with rice pilaf, but it’s also great with white rice, brown rice, coconut rice, quinoa, or cauliflower rice for a low-carb option. You could even use spaghetti squash or zucchini noodles!

Then, add a side of naan bread. Or, pair your curry with air fryer broccoli, air fryer Brussels sprouts, or air fryer asparagus for a well-rounded meal.

A bowl of slow cooker chicken curry over rice.

FAQs

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 a hit of heat with red pepper flakes.

Any curry spice 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.

Is it okay to put raw chicken in a slow cooker?

Yes, as long as the chicken cooks completely, reaching an internal temperature of 165 degrees Fahrenheit it’s completely safe to put raw chicken in a slow cooker.

How long do leftovers last?

This recipe tastes even better on the second or third day as the flavors really set in! Transfer your curry to an airtight container, and store it in the refrigerator for up to 5 days.

Can I freeze slow cooker curry chicken?

Yes! I love to prep a big batch of this crockpot curry chicken to store as a freezer meal. It will keep fresh for up to 3 months. Thaw it in the fridge overnight, and reheat in the microwave or in a crockpot set to “warm” when you’re ready to serve.

More Crockpot Chicken Recipes

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A bowl of crockpot chicken curry with rice.

Skip the takeout, and make this easy Thai-inspired crockpot curry chicken for a better-for-you, fuss-free meal prep option instead!

Servings 4 servings

Prep Time 5

Cook Time 4

Total Time 4 5

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Ingredients

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

Instructions

Place sliced onion in the bottom of the insert of your slow cooker.
1 onion
Add coconut milk, garlic, ginger, fish sauce, lime juice, sesame oil, sugar, and spices. Toss to combine.
4 garlic cloves, 1 tablespoon minced ginger, 2 tablespoons curry powder, 2 teaspoons coconut sugar, 1 teaspoon fine sea salt, 1/2 teaspoon black pepper, 1 (14 ounce) can full-fat coconut milk, 1 tablespoon fish sauce, 1 lime, 1 teaspoon sesame oil, Pinch red pepper flakes
Add in chicken and mix to coat.
1 1/2 pound boneless chicken breasts
Set on high for 4 hours. When done, shred with two forks.
Serve over white rice or cauliflower rice, garnish, and enjoy.
Cilantro, Chopped scallions

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.

Storage: Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Thaw in the fridge, and reheat in the microwave or in a crockpot set to “warm” when you’re ready to serve.

Nutrition

Serving: 1servingCalories: 522kcalCarbohydrates: 8gProtein: 38gFat: 38gSaturated Fat: 24gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 109mgSodium: 1061mgPotassium: 679mgFiber: 1gSugar: 2gVitamin A: 175IUVitamin C: 4mgCalcium: 61mgIron: 6mg

Keyword: crockpot chicken curry, Crockpot Curry Chicken, slow cooker chicken curry, slow cooker curry chicken

Course: Dinner

Method: Slow Cooker

Author: Lexi’s Clean Kitchen

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