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!
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.
For more crockpot recipes, check out this list of easy slow cooker soup and stews and this list of Weight Watchers Meals for the Crock Pot.
And for dessert, I learned how to make peach cobbler with cake mix and it's incredible!
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. It brings me joy to feed my family healthy meals, and this one is really delicious!
What Goes Into This Recipe
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.
Add cauliflower, potatoes, sweet potatoes, red bell pepper, and carrots to the slow cooker.
Pour the coconut milk mixture over the vegetables.
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.
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.
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.
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.
If you have someone with a nut allergy, feel free to leave out the nuts or replace with sesame seeds.
Frequently Asked Questions
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!
You can absolutely use your favorite nuts. I would try cashews or almonds.
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.
More Delicious Asian Recipes
Thai Chicken Curry Crock Pot
Equipment
- 1 slow cooker
Ingredients
- 1 can lite coconut milk 13. 5 ounces
- 10 teaspoons red Thai curry paste
- 1 teaspoon kosher salt
- ½ head cauliflower cut into small pieces
- ½ pound potatoes medium, cubed
- ½ pound sweet potatoes medium, cubed
- 1 red pepper medium, cut into chunks
- 2 carrots medium, slices
- 1½ pounds chicken breast sliced into 6 or 8 pieces
- 2 tablespoons peanut butter creamy
- ⅓ cup cilantro chopped, plus extra for garnish
- 3 scallions slices
- 1 lime cut into wedges
- 2 tabelspoons peanuts chopped
Instructions
- Wash all vegetables and cut into bite-sized pieces.
- In a medium sized bowl, add lite coconut milk, 7 teaspoons of the red curry paste, and salt. Whisk until mixed well.
- Add cauliflower, potato, sweet potato, red pepper, and carrots to the slow cooker. Pour the coconut milk mixture over the vegetables.
- 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.
- 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 scalions. 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.
- 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 mix well.
- Place chicken and sauce in a serving bowl and top with scallions, cilantro, and crushed peanuts. Serve with rice or naan bread
Joni
Is 8t very sp7cy
Kelly Stilwell
It is not very spicy at all, Joni! Enjoy!