This slow cooker Thai chicken curry is SO flavorful! The chicken is super tender and the vegetables create a perfect sauce to spoon over cauliflower rice.

You’ll love this Crockpot Curry Chicken

I have to tell you, though. This curry really surprised me. It had so much flavor and was mild enough that my little girlfriends absolutely loved it. The chicken falls apart and the vegetables are super tender. I used zucchini, and was a little bummed that it cooked down to a pulp, but then I realized it thickened the sauce. Awesome.

(Plus my kids don’t like zucchini anyway, so that helped.)

And yes, I used Yukon gold potatoes, but you can use sweet potatoes as well, if you’re watching your starch intake. I also served this with plain cauliflower rice, but I roasted it instead of sauteeing it in a skillet and I LOVE, LOVE it that way. I’ll have to make a post dedicated to that. It’s worth it.

Slow Cooker Chicken Curry ingredients

• Coconut oil
• Kosher salt
• Chicken breasts – preferably boneless/skinless
• Onion, peeled and small diced
• Fresh ginger
• Red or green curry paste (I used red)
• Coconut milk
• Lime
• Fish sauce
• Zucchini
• Carrots, peeled and cut into 1-inch pieces
• Medium potatoes – I like red or Yukon gold for this recipe. Sweet potatoes would also work well.
• Fresh basil, sliced thinly
• Rice (or cauliflower rice) for serving

How to make Chicken Curry (Crock Pot)

1. Heat 1 T coconut oil in a large skillet over medium-high heat.
2. Sprinkle chicken breasts with a generous pinch of salt and add to skillet, searing on both sides until they are golden brown. Transfer chicken to a 4 quart slow cooker.
3. Add 1 T coconut oil to the skillet, then add the onion and ginger. Cook about 7-9 minutes.
4. Add curry paste to the skillet and cook for 1 minute. Add coconut milk, zest and juice from the lime, fish sauce, and 1 teaspoon salt. Heat until bubbly, then remove from heat.
5. Add chopped zucchini, carrots, and potatoes to the slow cooker. Pour the curry sauce over the top.
6. Cook on high for 3-4 hours or low for 5-6 hours.
7. Remove the chicken from the slow cooker. Shred chicken into large chunks, then return to the slow cooker.
8. Stir in half of the basil a few minutes before serving. Reserve the rest as a garnish. Spoon chicken curry over cauliflower rice, regular rice, or quinoa.

Slow Cooker Thai Curry variations

Use a different type of curry paste: Red and green are the most common types found in the grocery store, but if you can find an Asian market or look online there are more! Yellow, massaman, and panang are my other favorites.

Change up the protein: You could also use cubed pork loin (not tenderloin since it would dry out quickly), or chunks of beef stew meat. Shrimp would also be a good choice, but you’d want to add this in at the very end since it cooks really quickly.

Make it spicy: This recipe was intended to be extra mild, but you could either add a spicy condiment (like sriracha, chili crunch, or sambal oelek) to individual bowls or stir some into the whole curry.

How to serve Crock Pot Chicken Curry

Serve this curry over freshly steamed rice (jasmine and basmati are my favorite), or another grain like brown rice, wild rice, farro, or quinoa.

If you’re avoiding grains, this would be delicious with roasted cauliflower rice.

Storing leftover Crockpot Chicken Curry

If I have enough leftover for another meal I like to store it in a lidded pot, chilled, so I can easily transfer it to the stove for reheating. Otherwise, transfer it to a lidded container and store refrigerated for up to 5 days.

If Thai curry is your thing you might also like these…

Thai Chicken Curry Soup (Chicken Khao Soi)

Thai Shrimp Curry with Summer Squash (Homemade curry paste recipe, too!)

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