Thai Chicken Curry Crock Pot Meal. Weight Watchers Friendly!

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I made this Thai Chicken Curry Crock Pot meal this week and it was so flavorful and super healthy! It’s now my favorite of all my slow cooker recipes!

Thai chicken curry in a white bowl with red pepper, cilantro, onion, limes, peanuts, carrots, and a wooden spoon on a slate table.

Made with chicken breasts that stayed moist, placed right on top of the vegetables in the slow cooker, this meal is one your whole family will love.

Chicken is so versatile and we love this Skillet Chicken Thighs recipe, too. And for beef lovers, you have to try this amazing Pepper Steak!

And for dessert, I learned how to make peach cobbler with cake mix and it’s incredible!

For more crockpot recipes, check out this list of easy slow cooker soups and stews and this list of Weight Watchers Meals for the Crock Pot.

Why We Love this Recipe

I am without a doubt the healthiest eater in my family of four. Because I travel a lot to write about food, I can’t always choose what I’m eating. (Check out the Thai cooking class I took when in Thailand!)

I’m not complaining because I am sometimes fed by Micheline-starred chefs, but I don’t want to think of the calories in some of those meals!

People ask how I’m able to stay relatively slim, and it’s because I watch what I eat when I’m at home and exercise almost every day.

I also eat a lot of veggies and love meals like this Lubya recipe, proof that vegan can be really delicious!

It brings me joy to feed my family healthy meals, and this one is really delicious! If you love your slow cooker, you must try this crock pot crack chicken, too!

What Goes Into This Recipe

Ingredients for Thai chicken curry on a slate tabletop,

Key Ingredients

Lite Coconut Milk – gives the creamy curry that delicious slightly sweet flavor with out the calories of full-fat coconut milk.

Red Thai Curry Paste – gives this dish that Thai flavor! We use this curry paste a lot. It is not very spicy but really flavorful.

Peanuts and peanut butter – though we don’t use a lot, it really adds delicious flavor and crunch.

See recipe card below for the rest of the ingredients and quantities.

How to Make Slow Cooker Chicken Curry

Wash all vegetables and cut into bite-sized pieces.

In a medium sized bowl, add lite coconut milk, 7 teaspoons of the Thai red curry paste, and salt. Whisk until mixed well.

Thai chicken curry sauce in a white bowl with a whisk.

Add cauliflower, potatoes, sweet potatoes, red bell pepper, and carrots to the slow cooker.

Vegetables in a slow cooker pot with sauce on side.

Pour the coconut milk mixture over the vegetables.

Veggies in slow cooker with sauce poured on top.

Cut the chicken breasts into 5 or 6 smaller pieces. Rub 2 teaspoons red curry paste over chicken. Spread it out so the chicken is coated well. Place the chicken on top of the veggies.

Chicken on top of veggies in slow cooker.

Set the heat on the slow cooker to low and the timer to six hours. Let the slow cooker work its magic!

While the chicken is cooking, wash and chop the cilantro. Be sure to set aside a couple of tablespoons for garnish. Stick back in the fridge until time to eat.

Wash and slice the scallions. Stick it in the fridge with the cilantro.

Wash limes and place them in the fridge with cilantro and scallions.

Chop peanuts and set aside.

Once chicken is done, remove it from the slow cooker and cut into bite-sized pieces.

Cooked chicken cut into bite-sized pieces on a white cutting board with peanut sauce.

In a small bowl, stir peanut butter and 1 teaspoon red curry paste until combined. Stir the mixture into the sauce in the slow cooker.

Taste and adjust with salt for your preference.

Add chicken back to slow cooker and stir, covering the chicken with the sauce.

Place chicken and sauce in a serving bowl and top with green onions, cilantro, crushed peanuts, and a good squeeze of lime. Serve it as is or with cauliflower rice, brown rice, or white rice.

Thai chicken curry in a white bamboo bowl with a coconut and other fresh ingredients around it on a slate table.

Top Tips

Prepare everything at the same time so all you have to do is put this dish together when it’s time to eat.

Don’t let it cook longer than six hours or the chicken will dry out.

If you are participating in the Weight Watchers program, this is delicious for dinner and lunch the next day as is. For the rest of the family, it’s really wonderful with rice.

Variations

We love Thai food, and there is so much you can add to this creamy curry to switch it up! Just about any fresh vegetables would be a great addition.

Try broccoli, yellow squash, snap peas, green bell peppers, green beans, yellow onion, or butternut squash.

Fresh ginger would give this another layer of flavors.

For a little heat, add a sprinkling of red pepper flakes. Start with a small amount and taste until you get the right heat.

I used chicken breasts to keep this crockpot Thai chicken curry as healthy as I could, but you could also use boneless skinless chicken thighs.

Try different varieties like this sausage curry or vegan lentil sweet potato curry to find your favorites. I could eat curry a couple of times a week!

If you have someone with a nut allergy, feel free to leave out the nuts or replace with sesame seeds.

Thai chicken curry in a white bowl with fresh vegetables all around with a wooden spoon on slate table.

Frequently Asked Questions

Can I use coconut milk from the refrigerated section?

You can, but unsweetened coconut milk will not be as flavorful in this dish. If I were going to try it, I’d use the sweetened version. If you’re trying to stay away from sugar, you could try date paste. I may try that with a vegan version, soon!

Can I use another kind of nut?

You can absolutely use your favorite nuts. I would try cashews or almonds.

How long does this dish keep?

You should eat this Thai Chicken Curry Crock Pot recipe within a couple of days. Store it in an airtight container in the refrigerator. You could also freeze the dish once it’s cooked and it would keep for up to 3 months.