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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!
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 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
Delivered to your door! The latest ButcherBox deal can be found right here!
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.
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.
FAQs
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.
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.
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.
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
Watch the video:
Crockpot Chicken Curry Recipe
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
What brand of coconut milk do you use? TIA!
Thai Kitchen usually!
This is so good! Have shared it with several friends and they’ve loved it too. Could it easily be doubled?
Yes!
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!
What brand or type or fish sauce is used
?
Red Boat or Thai Kitchen!
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!
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.
What do you recommend for instant pot directions?
looks so delicious, curious about it’s taste.
do I need to stir or do anything during the 4hrs, or just let it sit?
Can I add a vegetable to the chicken while it cooks? If so, what would you recommend?
Thanks!
Maria
How do you make it in your instant pot! How long do you cook it for and on what setting?
I make this in my Instant Pot weekly! It’s so good – best curry recipe I’ve found!!
This recipe looks amazing, it’s in my crockpot for tonight’s supper. Can’t wait to try it.
Loved how easy this recipe was to make! Very flavorful as well!
Enjoy this recipe each time I make it!
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!
So glad you enjoyed!
Could I make this in an instant pot? If so how long would I cook the chicken?
Hey! Loved this recipe. Wondering if you post nutritional information with your recipes?
Would it be okay to use green curry paste instead of the powder?
Sure 🙂
can i use brown sugar instead of coconut palm sugar??
Yes!
I don’t eat Chicken and I substitute with Tofu?
The cooking time will probably be quite different. I don’t eat tofu so I’m not 100% sure the cooking time for it.