Description
This Crock Pot Curry Chicken recipe is a flavorful, easy-to-make slow cooker dish featuring tender chicken thighs simmered in a rich, creamy coconut curry sauce with vegetables like sweet potatoes, cauliflower, and bell peppers. With the convenience of slow cooking, the curry develops deep flavors enhanced by ginger, garlic, Thai chili, and peanut butter, making it perfect for a comforting weeknight meal.
Ingredients
Scale
Curry Sauce:
- 1 (14 oz) can full-fat unsweetened coconut milk
- 2–4 tablespoons red curry paste (adjust based on brand heat level)
- 1 tablespoon freshly grated ginger
- 4–6 garlic cloves, minced
- 2 tablespoons Asian/Thai Sweet Chili Sauce (e.g., Mae Ploy)
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons fish sauce
- 1 bay leaf
- 1 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground coriander
Chicken and Veggies:
- 1 1/4 lbs boneless, skinless chicken thighs, trimmed
- 1 large sweet potato, peeled and chopped into 1/2-inch pieces
- 2 cups cauliflower florets
- 1 green bell pepper, sliced
Add Later:
- 1 1/2 tablespoons cornstarch
- 1/4 cup water
- 2 tablespoons lime juice
- 1/4 cup creamy peanut butter
- 2–4 teaspoons sriracha or Asian chili sauce (adjust to taste)
Garnish (optional):
- Crushed peanuts
- Lime juice to taste
- Fresh basil leaves
- Fresh cilantro leaves
Instructions
- Add curry sauce: Lightly spray the slow cooker insert with cooking spray. Add all the curry sauce ingredients into the slow cooker and whisk to combine thoroughly.
- Add chicken and veggies: Add the trimmed chicken thighs, cauliflower florets, and chopped sweet potatoes to the slow cooker. Stir gently to combine, ensuring the chicken is submerged in the sauce. Add the sliced bell peppers now for soft peppers, or about one-third through cooking for firmer texture.
- Cook: Cover the slow cooker and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours. Check for doneness by ensuring the chicken reaches an internal temperature of 165°F using an instant-read thermometer. Transfer the chicken to a cutting board once cooked.
- Add cornstarch slurry: While chicken cooks, whisk together cornstarch and 1/4 cup water in a small bowl to create a slurry. Stir this mixture into the slow cooker along with the creamy peanut butter and lime juice.
- Thicken sauce: Cook uncovered on HIGH for 15-20 minutes until the sauce thickens. As the sauce thickens, shred the chicken and return it to the slow cooker to soak in the curry flavors for at least 10 minutes or longer after heat is turned off.
- Add chili sauce and finish: Stir in sriracha or Asian chili sauce to taste to brighten the dish. Adjust seasoning with additional lime juice or soy sauce if desired. Garnish servings with crushed peanuts, fresh basil, cilantro, extra lime juice, and chili sauce. Serve hot with steamed rice.
Notes
- Adjust the amount of red curry paste depending on its brand strength to control heat.
- Adding bell peppers at the start results in softer peppers, while adding them later keeps them firmer.
- Use a food thermometer to ensure chicken reaches 165°F for safe consumption.
- The cornstarch slurry thickens the sauce for a richer texture.
- Peanut butter adds a creamy, nutty depth to the curry but can be omitted for nut allergies.
- Serve with steamed jasmine or basmati rice for an authentic pairing.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 380
- Sugar: 8g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
