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Crockpot Thai Yellow Curry Chicken

Creamy Thai yellow curry chicken made in the slow cooker with coconut milk, vegetables, and warm spices for an easy comforting meal.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Curry
  • 2 lb boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 3 tbsp yellow curry paste
  • 1 can coconut milk 14 oz
  • 1 cup chicken broth
  • 1 onion sliced
  • 2 cloves garlic minced
  • 1 tbsp ginger grated
  • 2 potatoes diced
  • 2 carrots sliced
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tsp turmeric optional
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp lime juice
For Serving
  • 2 cups jasmine rice cooked
  • 0.25 cup fresh cilantro chopped
  • 1 lime cut into wedges

Equipment

  • Slow cooker
  • Mixing bowl
  • Cutting board
  • Chef knife

Method
 

  1. Place chicken in the bottom of the slow cooker.
  2. Add onion, garlic, ginger, potatoes, and carrots.
  3. Whisk coconut milk, chicken broth, curry paste, fish sauce, brown sugar, turmeric, salt, and pepper.
  4. Pour the curry mixture over the ingredients in the crockpot.
  5. Cook on low for 6–7 hours or high for 3–4 hours.
  6. Remove chicken, shred it, and return it to the curry.
  7. Stir in lime juice before serving.
  8. Serve over jasmine rice and garnish with cilantro and lime wedges.

Notes

For extra vegetables, add bell peppers or green beans during the last hour of cooking.