Slow Cooker Thai Green Curry Chicken
This Slow Cooker Thai Green Curry Chicken is packed with tender chicken, colorful vegetables, and a rich coconut curry sauce that slowly develops incredible flavor while it cooks. The combination of creamy coconut milk, fragrant herbs, and Thai green curry paste creates a comforting meal that tastes like it came from your favorite Thai restaurant. Best of all, the Crock Pot does most of the work, making it a great choice for busy weeknights when you want something flavorful without spending hours in the kitchen.
Use Boneless Chicken Thighs: Boneless chicken thighs work wonderfully in this slow cooker chicken curry. They stay juicy and tender during cooking.
Swap the Fish Sauce: If you don’t have fish sauce, soy sauce can be used instead. You may also add a little extra salt to balance the flavors.
Add Different Vegetables
This recipe works well with:
Sweet potatoes
Bamboo shoots
Broccoli
Cauliflower
Mushrooms
Zucchini
Snow peas
Butternut squash
Eggplant
Absolutely. Whole chicken breasts can be cooked and then shredded or cubed before serving. You may need to increase the cooking time by 30 to 60 minutes.
Yes. Allow the curry to cool completely before freezing.
Green curry typically has a mild to medium spice level. Adjust the amount of Thai curry paste to suit your taste.
Email Me This Recipe!
Need to save time? Have this article emailed straight to your inbox + sign up for all the latest recipes!
Ingredient Notes
- Chicken Breasts: Boneless skinless chicken breasts become wonderfully tender during the cooking time.
- Thai Green Curry Paste: This is the key ingredient that gives green curry chicken its signature flavor. Most local grocery store chains carry store-bought curry paste in the international foods aisle.
- Fish Sauce: Adds depth and authentic Thai flavor to the curry.
- Full-Fat Coconut Milk: Creates a creamy, rich sauce that balances the spices beautifully.
- Fresh Ginger and Garlic: Provide fresh aromatic flavor that pairs perfectly with the curry paste.
- Thai Basil: Adds a traditional Thai flavor that makes this dish taste extra special.
Slow Cooker Thai Green Curry Chicken
- Place chicken, carrots, onion, garlic, and ginger into the slow cooker.
- In a bowl, combine the coconut milk, chicken broth, green curry paste, fish sauce, sugar, ground coriander, red pepper flakes, and salt. Mix until well combined.
- Pour into the Slow Cooker and stir everything together.
- Cover and cook on low for 4-5 hours or high for 2-3 hours, until chicken and carrots are both tender. Stir in the bell peppers and green beans halfway through cooking time. You can add them in at the start if you want but they will be very soft. Note, if cooking whole chicken breasts (not cut into chunks), you may need to increase cooking time by 30 minutes to an hour.
- Add the basil leaves and lime juice before serving. Serve over rice.
Slow Cooker Thai Green Curry Chicken
Email this recipe!
Get this recipe emailed straight to your inbox!
Equipment
Ingredients
- 1.5 lbs boneless skinless chicken breasts cut into bite-sized pieces
- 3 medium carrots peeled and sliced ½-inch thick
- 1 onion chopped
- 4 cloves garlic minced
- 1 tablespoon fresh ginger finely minced or grated
- 14.5 oz can coconut milk
- 1 cup chicken broth
- 3-4 tablespoons green curry paste
- 1 tablespoon fish sauce
- 1 teaspoon granulated sugar or to taste
- ½ teaspoon ground coriander
- ½ teaspoon red pepper flakes
- ⅛ teaspoon salt
- 1 red bell pepper sliced
- 1 cup frozen fine green beans
- 1 cup Thai basil or basil leaves
- 1 lime juiced
- Fresh chopped cilantro for serving (optional)
Instructions
- Place chicken, carrots, onion, garlic, and ginger into the Crockpot.
- In a bowl, combine the coconut milk, chicken broth, green curry paste, fish sauce, sugar, ground coriander, red pepper flakes, and salt. Mix until well combined.
- Pour into the Crockpot and stir everything together.
- Cover and cook on low for 4-5 hours or high for 2-3 hours, until chicken and carrots are both tender. Stir in the bell peppers and green beans halfway through cooking time. You can add them in at the start if you want but they will be very soft. Note, if cooking whole chicken breasts (not cut into chunks), you may need to increase cooking time by 30 minutes to an hour.
- Add the basil leaves and lime juice before serving. Serve over rice.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
Make sure to share it with me below!
