Rich and creamy with tender chicken and plenty of sauce this Slow Cooker Chicken Curry recipe has plenty of flavor and is mostly hands off!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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This recipe is one of my favorites to make for busy days when I’m at home, but have things to do. A very quick prep time and then throwing this in the crockpot means dinner is done easily and deliciously.
This is more of a Thai curry vs an Indian curry (there is no curry powder, garam masala, tomato sauce or Indian spices), instead I use Thai curry paste, peanut butter and coconut milk for that yummy sauce that pairs perfectly with whatever side you want to serve it with.
This slow cooker curry chicken is mild and contains family friendly flavors with the peanut butter and coconut milk.
I hope you love it like we do!
If you’re looking for more curry flavors, try my Indian Chicken Tikka Masala (slow cooker) or my Spiced Red Lentil Dhal, or my Thai Style Sweet Potato Soup.
Why you’ll love this recipe:
- A very short prep time, makes this an easy weeknight meal.
- Great to make ahead and freeze!
- Easily found ingredients, you’ll find all of these at your local grocery store.
Frequently Asked Questions
Can Chicken Curry be frozen?
Yes, curry is a dish that freezes well. Store it in a freezer-safe container for up to 3 months. It can be reheated in a slow cooker directly from frozen, or thaw in the refrigerator overnight to reheat on the stove or in the microwave.
How do I make a curry spicy?
Cooking in a slow cooker mellows the heat from the curry paste and cayenne pepper. For a spicier dish, begin by adding a pinch of cayenne pepper to the sauce a few minutes before serving, and increase the amount to suite your taste. You can also add some additional curry paste or red pepper flakes at the end.
How do I store leftover Curry?
Refrigerate leftover curry in an airtight container for up to 5 days.
What to serve with Chicken Curry
Try Cilantro Lime Rice, or cauliflower rice, plain white rice, basmati rice, jasmine rice, brown rice or quinoa. Make some naan bread too!
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Kylee’s Notes
What to do with leftovers
Refrigerate leftover curry in an airtight container for up to 5 days. Reheat until it is piping hot!
Additions
Slice a large onion into half moon slices, and add with the rest of the ingredients before cooking.
Sliced red bell peppers are great in this, and add a pretty color and slightly sweet flavor to your dinner.
Add extra cayenne or red pepper flakes to increase the heat.
Freezing instructions
This recipe can be prepped and frozen ahead of cooking as well as stored in the freezer after cooking.
To freeze before cooking (meal prep). Prep the sauce, and add the chicken breasts to a freezer bag and seal. Freeze. Thaw and cook as directed.
To freeze after cooking, store in airtight containers and freeze. Thaw, and reheat.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Red Curry Paste. The spice level of red curry sauce can vary widely by brand. This recipe was developed using Thai Kitchen and is a mild curry suitable for the whole family.
- Fish Sauce. The fish sauce adds a savory umami component to the curry and rounds out the flavors. If you do not have fish sauce, then an equal amount of soy sauce can be used instead.
- Peanut Butter. I prefer creamy peanut butter for this recipe but crunchy can also be used. Natural peanut butter may produce a grainy sauce.
- Coconut Milk. Use full-fat coconut milk. It has more flavor than boxed coconut milk. Coconut cream can also be used.
- Garlic. You can substitute ½ teaspoon of garlic powder for the 4 garlic cloves.
- Ginger. 1-inch of finely minced ginger can be substituted for the ground ginger.
- Chicken. You can use bone-in chicken thighs or breasts, or boneless chicken thighs if you prefer. Simply remove and discard the bones when you are chopping the meat.
- Lime Juice. This adds an acidity that balances the creamy coconut milk. Lemon juice can also be used.
Recommended Equipment/Tools
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How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Place the garlic cloves, red curry, peanut butter, chili powder, ground ginger, cayenne powder, chicken broth, and coconut milk in a slow cooker. Whisk until smooth.
Nestle the boneless chicken breasts into the liquid and cover the slow cooker with a lid.
Cover and cook on low for 4-5 hours, until the chicken is easy to shred.
Remove the chicken from the slow cooker and dice or shred.
Stir fish sauce and lime juice into the sauce.
Return the chicken back into the slow cooker and stir to combine.
Serve with steamed rice, garnish with fresh cilantro or sliced green onions if you want!
Looking for more crockpot recipes?
- Cheesy Chicken Tater Tot Casserole. A family-friendly easy prep and clean up meal that you can set and forget. This yummy tater tot casserole recipe has allll the good stuff – you can’t go wrong!
- Slow Cooker Whole Chicken. A delicious, slow cooker whole chicken, that is fall-apart tender and juicy. Just season the chicken, set it in the crockpot, and serve later!
- Crockpot BBQ Chicken. A rich, deeply flavored, sweet, chicken dinner – that you fix, and forget! Make ahead and come home to a fabulous dinner to share with the family.
- Chicken Tikka Masala. Delicious Indian inspired chicken tikka masala in the crockpot is a winner! Set and forget, except for the delicious smells coming from your kitchen!
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Slow Cooker Chicken Curry
Recommended Equipment
Ingredients
- 4 teaspoons minced garlic (about 4 garlic cloves)
- 3 tablespoons red curry paste
- 1/3 cup creamy peanut butter
- ½ teaspoon chili powder
- ½ teaspoon ground ginger
- 1/8 teaspoon cayenne powder
- 1 can coconut milk
- 1 ½ pounds boneless skinless chicken breast
- 1 tablespoon fish sauce
- 2 tablespoons lime juice (juice from 2 limes)
- chopped peanuts, cilantro, and green onion ( for garnish (optional))
Directions
- Place the 4 teaspoons minced garlic, 3 tablespoons red curry paste, 1/3 cup creamy peanut butter, ½ teaspoon chili powder, ½ teaspoon ground ginger, 1/8 teaspoon cayenne powder, and 1 can coconut milk in a slow cooker. Whisk until smooth.
- Nestle 1 ½ pounds boneless skinless chicken breast into the liquid and cover the slow cooker with a lid. Cook on low for 4-5 hours, until the chicken is easy to shred.
- Remove the chicken from the slow cooker and dice or shred.
- Stir 1 tablespoon fish sauce and 2 tablespoons lime juice into the sauce.
- Return the chicken back into the slow cooker and stir to combine.
- Spoon over steamed rice. Sprinkle with chopped peanuts, cilantro, and green onion and serve.
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Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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