Can you put raw chicken in a slow cooker curry?

Yes! You can add raw chicken directly to the slow cooker with the curry paste and coconut milk. Cook until the chicken is fully cooked through and tender.

What Thai curry paste works best for chicken curry?

Red curry paste is classic and easy to love, but yellow curry, green curry, Panang curry, and Massaman curry paste also work. Choose based on the flavor and spice level you want.

Can I use chicken breasts instead of chicken thighs?

Yes, you can use boneless, skinless chicken breasts, but chicken thighs will be more tender and juicy in the slow cooker.

When should I add vegetables to slow cooker curry?

Add vegetables at the end after the chicken is done cooking. Frozen veggies only need a few minutes to warm through, while fresh vegetables may need a little longer.

How do I make slow cooker chicken curry taste more authentic?

Use a good Thai curry paste, full-fat coconut milk, fish sauce, and a little sugar to balance the flavors. Taste at the end and adjust until it tastes salty, spicy, creamy, and slightly sweet.

It depends on the curry paste you use. Red and green curry pastes are usually spicier, while yellow and Massaman are often milder. Start with less curry paste if you’re nervous, then add more next time.

What do you serve with Thai chicken curry?

Serve it with jasmine rice, rice noodles, or even roti if you want something fun for dipping into the curry sauce.

Slow Cooker Chicken Curry | Easy Thai Crockpot Dinner

Name: Slow Cooker Chicken Curry | Easy Thai Crockpot Dinner
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Thai
Ingredients: 1 tbsp cooking oil; 3 tbsp–1/3 cup Thai curry paste of your choice, depending on spice preference; 1.5–2 lbs boneless, skinless chicken thighs, chopped into bite-sized pieces; 1 can coconut milk; 1 bag frozen veggies or 3 cups fresh veggies of your choice; 1–2 tbsp fish sauce, to taste; 1 tbsp sugar, to taste; 1/2 cup peanuts, optional (I usually only put them in when making Massaman Curry)

Description

This slow cooker chicken curry is creamy, cozy, and full of Thai flavor with only 10 minutes of prep. Perfect for busy nights!

Ingredients

Scale

1 tbsp cooking oil
3 tbsp-1/3 cup Thai curry paste of your choice, depending on spice preference
1.5-2 lbs boneless, skinless chicken thighs, chopped into bite-sized pieces
1 can coconut milk
1 bag frozen veggies or 3 cups fresh veggies of your choice
1-2 tbsp fish sauce, to taste
1 tbsp sugar, to taste
1/2 cup peanuts, optional (I usually only put them in when making Massaman Curry)

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Instructions

Step 1: Add the curry base

Add 1 tbsp cooking oil, 3 tbsp-1/3 cup Thai curry paste, depending on spice preference, and 1 can coconut milk to the slow cooker.

Stir to break up the curry paste a little. Don’t worry if it doesn’t fully dissolve right away. It will continue to melt into the coconut milk as it cooks.

Step 2: Add the chicken

Add 1.5-2 lbs boneless, skinless chicken thighs, chopped into bite-sized pieces to the slow cooker.

Stir gently so the chicken is coated in some of that curry coconut mixture.

Step 3: Slow cook

Cook on high for 4 hours or low for 8 hours, until the chicken is cooked through and tender.

Step 4: Add the veggies

Once the chicken is done, stir in 1 bag frozen veggies or 3 cups fresh veggies of your choice.

Frozen veggies should warm through in just a few minutes. Fresh veggies will take a little longer, depending on what you use and how tender you like them.

Step 5: Season to taste

Add 1-2 tbsp fish sauce, to taste, and 1 tbsp sugar, to taste.

Start small, stir, taste, and adjust. Thai curry is all about balancing salty, sweet, spicy, and creamy until it makes your taste buds do a happy little dance.

Step 6: Serve and enjoy

Serve warm with jasmine rice.

Spoon that creamy Thai chicken curry over the rice, take a bite, and enjoy that “dinner is done and I barely did a thing” feeling.

Notes

Additions and Substitutions

Chicken thigh substitute: Boneless, skinless chicken breasts, pork butt, or stew beef. Try out my Slow Cooker Massaman Beef Curry!
Thai curry paste substitute: Malaysian curry paste, Indonesian curry paste, or Japanese curry paste
Coconut milk substitute: Coconut cream mixed with a little water, evaporated milk, heavy cream, half-and-half, or cashew cream
Fish sauce substitute: Soy sauce, coconut aminos or salt,
Sugar substitute: Palm sugar, coconut sugar, maple syrup or honey

Tips for the Best Slow Cooker Chicken Curry

Use chicken thighs if you can. They stay tender and juicy even after hours in the slow cooker. Chicken breasts work too, but they can get a little drier.
Don’t stress if the curry paste looks chunky at first. Just stir it into the coconut milk as best you can. It will break down more as it cooks.
Add the veggies at the end. This keeps them from turning mushy, especially if you’re using frozen veggies or tender fresh vegetables.
Taste before serving. Thai curry needs that final seasoning moment! Fish sauce adds salty depth, sugar balances the heat and coconut milk, and suddenly everything tastes right.
Pick the curry paste based on your mood. Red curry is bold and classic, yellow curry is warm and mild, green curry is herby and spicy, Panang is thick and rich, and Massaman is cozy and gentle with heart-warming spices.

Prep Time: 10 minutes
Cook Time: 4 hours
Category: Dinner, Thai
Method: Slow Cooker
Cuisine: Thai