Description
This Crock Pot Curry Chicken recipe features tender chicken thighs simmered with sweet potatoes, cauliflower, and bell peppers in a rich, flavorful coconut milk-based curry sauce enhanced with red curry paste, ginger, and garlic.
Ingredients
Scale
- 1 (14 oz) can full-fat unsweetened coconut milk
- 2–4 tablespoons red curry paste
- 1 tablespoon freshly grated ginger
- 4–6 garlic cloves, minced
- 2 tablespoons Asian/Thai Sweet Chili Sauce
- 2 tablespoons less sodium soy sauce
- 2 tablespoons fish sauce
- 1 bay leaf
- 1 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground coriander
- 1 1/4 lbs boneless, skinless chicken thighs
- 1 large sweet potato, peeled and chopped into 1/2-inch pieces
- 2 cups cauliflower florets
- 1 green bell pepper, sliced
- 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
- Crushed peanuts
- Lime juice to taste
- Fresh basil
- Fresh cilantro
Instructions
- Lightly spray the slow cooker insert with cooking spray. Combine all the curry sauce ingredients in the slow cooker and whisk thoroughly.
- Add chicken thighs, cauliflower florets, and sweet potatoes to the slow cooker. Stir gently to combine.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. Ensure chicken reaches an internal temperature of 165°F.
- Whisk cornstarch with water to create a slurry. Stir this into the slow cooker along with peanut butter and lime juice.
- Cook uncovered on HIGH for 15 to 20 minutes until the sauce thickens. Shred the chicken and add it back into the slow cooker.
- Stir in sriracha or Asian chili sauce. Adjust seasoning with lime juice or soy sauce if needed. Serve garnished with crushed peanuts, fresh basil, and cilantro over rice.
Notes
- Garnish with fresh herbs and crushed peanuts for added texture.
- Best served over steamed jasmine or basmati rice.
- Prep Time: 20 minutes
- Cook Time: 4 hours 10 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
Keywords: Slow Cooker Curry Chicken, Curry Chicken, Coconut Milk Curry