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Crock Pot Curry Chicken
This Crockpot Curry Chicken is one of my all-time favorite Thai curry recipes (and I have a lot) – YOU will lose your mind at how good it is! It’s ridiculously easy to make, customizable, pantry friendly, make ahead friendly, and can’t-stop-inhaling-delicious. It will spice up your dinnertime rut made with extra-tender, juicy chicken braised in a mélange of red curry paste, coconut milk, garlic, ginger, soy sauce, fish sauce, lime juice, peanut butter and chili sauce. I’ve made this Thai curry recipe with my favorite sweet potatoes, cauliflower and bell peppers, but you can use whatever veggies you love or have on hand. Serve this Crockpot Curry Chicken over rice, and even toss in Thai Chicken Lettuce Wraps or Chicken Satay for an appetizer if you're feeling extra ambitious 😉.
👥 6 Servings⏱️ Prep & Cook: 4h 30m⏳ Prep: 30 min🔥 Cook: 4h👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- slow cooker
- whisk
- cutting board
- bowl
📝 Preparation Steps
1
Add curry sauce: Lightly spray slow cooker insert with cooking spray. Add the Curry Sauce ingredients and whisk to combine.
2
Add chicken and veggies: Add the chicken, cauliflower and sweet potatoes and stir to combine, making sure the chicken is submerged after stirring. You can add the bell peppers now for soft bell peppers or about 1/3 way through cooking for firmer peppers.
3
Cook: Cover and cook on LOW for 4 to ⏱️ 5 hours or HIGH for 2 to ⏱️ 3 hours, until the chicken is cooked through to 165 degrees F on an instant-read thermometer. (Always check for doneness on the earlier end of the cooking window, then cook on as needed.) Transfer the chicken to a cutting board.
4
Add cornstarch slurry: Meanwhile, in a small bowl, whisk the cornstarch together with ¼ cup water to make a slurry. Stir into the slow cooker along with the peanut butter and lime juice.
cup water1/4lime juice2 tablespoonslime juice to taste
5
Thicken: Cook UNCOVERED on HIGH for ⏱️ 15-20 minutes, until the sauce thickens. Add the chicken as you shred it at any point while the sauce is cooking. You want the chicken to cook in the sauce for at least ⏱️ 10 minutes to soak up the flavor, or better yet, even longer after the heat is turned off.
6
Add chili sauce: Add desired amount of Asian chili sauce to taste (this will make the dish come alive!). Adjust to taste with lime juice, soy sauce, etc. Garnish servings with optional crushed peanuts, fresh basil, cilantro, lime juice and chili sauce. Serve with rice.
lime juice2 tablespoonslime juice to tastecrushed peanutsdried basil1 teaspoonfresh basilfresh cilantro
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