Slow Cooker Chicken Curry

Rich and creamy with tender chicken and plenty of sauce this Slow Cooker Chicken Curry has plenty of flavor and is mostly hands off!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 4

Total Time 19

Servings

Calories 383kcal

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.

What to do with leftovers

Refrigerate leftover curry in an airtight container for up to 5 days. Reheat until it is piping hot!

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.