Slow Cooker Chicken Curry is a flavourful Thai chicken dinner recipe, made easily in a crockpot! A flavorful meal with juicy chicken in thick red curry gravy. It’s delicious with rice or a piece of Thai roti. It requires very little prep work, it freezes well, and is naturally gluten-free!
Course Main Course
Keyword Crock Pot Chicken Curry, Slow Cooker Chicken Curry
Prep Time 5minutes
Cook Time 4hours
Total Time 4hours5minutes
3-4Tbspyellow or red Thai curry paste
2largechicken breasts10 oz each
1/2-1cupfull fat canned coconut milk
1-2fresh red chilis
2Tbspwhite or black sesame seeds
Peel and finely chop onion, peel and crush garlic, and peel and grate ginger and set aside.
Add curry paste and coconut milk to a bowl and whisk until well combined. Pour curry coconut mixture into the slow cooker, add onions, garlic, and ginger and give it a quick stir.
Cut chicken breasts into large cubes and add to the slow cooker. If you like your cauliflower very soft, add that, too. Give everything a good stir, place the lid on the crock pot and set it to 3-4 hours on low. (I don't recommend high and I don't recommend longer than 4 hours, there is little liquid and it might burn).
If you like your cauliflower crunchy, add about 1.5-1 hour before the cooking time is over and stir, then place the lid back on.
Once the cooking time is over, remove the chicken and cauliflower with a slotted spoon and transfer the sauce into a pan and bring to a boil for 2-4 minutes so the sauce reduces and becomes super creamy. Stir often during the reducing process. Add fish sauce when it's almost done reducing.
Serve chicken and cauliflower over rice, pour the creamy sauce over everything and sprinkle with chopped peanuts, sliced red chili, chopped cilantro, and sesame seeds, then drizzle fresh lime juice over everything and enjoy!