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