Crockpot Chicken Curry

Healthy crockpot chicken curry recipe that is easy to make for a midweek dinner. Thai coconut milk, curry paste, cilantro, and dry roasted peanuts combine with chicken to create a delicious dinner.

Course Dinner
Prep Time 15 minutes
Servings 8
Calories 423 kcal


  • 14 oz Thai coconut milk
  • 1/4 cup Mason curry paste
  • 2 tsp peeled and minced fresh ginger
  • 1 lime, zested
  • 1 stalk of lemongrass or 2 tsp of lemongrass paste
  • 1/4 cup dry roasted unsalted peanuts, plus more for topping
  • 1 lb red-skinned potatoes, halved
  • 2 lbs skinless, boneless chicken thighs
  • kosher salt
  • cooked jasmine rice, for serving
  • chopped cilantro


  1. Whisk 1/2 cup water, coconut milk, curry past, ginger and lime zest in 6-8 quart slow cooker.  Either smash the lemongrass stalk with flat side of knife or meat mallet and tie into a knot.  

  2. Add the lemongrass, peanuts and potatoes to the slow cooker.  Top with the chicken thighs, and gently press to submerge in the liquids.  Cover and cook on low for 7 hours.  (mine was good at 6 hours)

  3. Uncover slow cooker and skim off the fat.  Stir in the lime juice and season with kosher salt.  

  4. Break up chicken into smaller pieces and let stand for 5 minutes, or until the sauce thickens slightly.  Discard lemongrass stalk.

  5. Serve curry over jasmine rice and top with peanuts and chopped cilantro.

Recipe Notes

Adapted from Food Network

Nutrition Facts
Crockpot Chicken Curry
Amount Per Serving
Calories 423 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 15g 75%
Cholesterol 111mg 37%
Sodium 105mg 4%
Potassium 642mg 18%
Total Carbohydrates 13g 4%
Dietary Fiber 1g 4%
Sugars 1g
Protein 21g 42%
Vitamin A 25.1%
Vitamin C 10.2%
Calcium 4.2%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.