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.
Ingredients
- 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
- Place sliced onion in the bottom of the insert of your slow cooker.
- Add coconut milk, garlic, ginger, fish sauce, lime juice, sesame oil, sugar, and spices. Toss to combine.
- Add in chicken and mix to coat.
- Set on high for 4 hours. When done, shred with two forks.
- 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: 1/4 recipe | Calories: 420kcal | Carbohydrates: 9g | Protein: 40g | Fat: 23g | Saturated Fat: 20g | Sodium: 775mg | Fiber: 1g | Sugar: 5g