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+ servings

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
  • ¼ cup Mason curry paste
  • 2 tsp peeled and minced fresh ginger
  • 1 lime, zested
  • 1 stalk of lemongrass or 2 tsp of lemongrass paste
  • ¼ 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 ½ cup water, coconut milk, curry paste, ginger, and lime zest in 6-8 quart slow cooker.  

  2. Add the lemongrass paste, 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*
Fat 32g49%
Saturated Fat 15g94%
Cholesterol 111mg37%
Sodium 105mg5%
Potassium 642mg18%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 1g1%
Protein 21g42%
Calcium 42mg4%
Vitamin C 8.4mg10%
Vitamin A 1255IU25%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.