Crockpot Chicken Curry Recipe

A bowl of crockpot chicken curry with rice.

4.63 from 8 votes

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

Prep Time5

Cook Time4

Total Time4 5

Course: Dinner

Diet: Gluten Free

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

Method: Slow Cooker

Servings: servings

Author: Lexi's Clean Kitchen

Equipment

1 Slow Cooker

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