Slow Cooker Chicken Curry
This slow cooker chicken curry is a high-protein crockpot dinner made with tender chicken thighs, coconut milk, and vegetables. It’s naturally dairy free and gluten free, full of flavor, and perfect for easy weeknights or meal prep. Just set it in the slow cooker and come back to a cozy, balanced meal the whole family will love.
Servings 4 - 6
Equipment
- Slow Cooker (Crockpot)
Ingredients
- 1 ½ teaspoons ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon sweet paprika
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons yellow curry paste
- 1 tablespoon tomato paste
- 1 tablespoon fish sauce (I like Red Boat)
- 1 (14 oz. ) can full-fat coconut milk (I like Native Forest)
- 1 cup chicken bone broth (I like Kettle & Fire)
- 4 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 1 medium onion thinly sliced
- 2 medium carrots peeled and sliced into rounds
- 1 ½ lbs. boneless skinless chicken thighs trimmed of excess fat
- 8 oz. snap peas
- 4 cups broccoli florets (about 1 large head)
- 1 tablespoon fresh lime juice (about ½ a lime)
- ½ cup fresh cilantro plus more for serving
- ⅓ cup whole milk Greek yogurt (optional)
- Cooked basmati rice to serve
Instructions
- To a small bowl, add the ground turmeric, coriander, cumin, paprika, salt, pepper, and olive oil. Stir to make a paste and add it directly to a 4.5-7 qt. Crockpot.
- To the spice paste, add the yellow curry paste, tomato paste, fish sauce, coconut milk, bone broth, garlic, and ginger. Whisk to combine until the mixture is smooth.
- Add the onion, carrots, and chicken thighs. Stir to combine and nestle the chicken thighs in an even layer, ensuring they are all covered in liquid.
- Add the lid and cook on “high” for 2 hours before turning to low for the last 2 hours. Alternatively, you can cook on low for 6-8 hours.
- After 4 hours, remove the chicken thighs and transfer them to a plate. Using two forks, shred the chicken. Return to the pot and add the snap peas and the broccoli. Stir to combine, cover with the lid, and cook for an additional 15-25 minutes, or until the veggies are tender.
- Add the lime juice and cilantro. Taste for seasoning and adjust as needed. If using, add the yogurt and stir gently until the yogurt is evenly distributed throughout the sauce.
- To serve, ladle the curry mixture over cooked basmati rice. Garnish with extra cilantro. Enjoy!
To Store & Reheat:
- To Store: store leftovers in an airtight container in the fridge for up to 4 days. This curry actually gets even better as it sits, making it perfect for meal prep.For longer storage, freeze in a freezer-safe container for up to 2 months. Let it thaw overnight in the fridge before reheating as directed.
- To Reheat: warm gently on the stovetop over medium-low heat until heated through, stirring occasionally. You can also microwave in 30-second intervals, stirring in between, until warm. If the sauce has thickened, add a splash of broth or water to loosen it back up.
Notes
Swaps & Substitutions:
- Chicken thighs: Sub chicken breasts or use shredded rotisserie chicken (add at the end).
- Yellow curry paste: Swap with red or green curry paste (flavor will vary slightly).
- Fish sauce: Use coconut aminos, tamari, or soy sauce (adjust to taste).
- Coconut milk: Light coconut milk works, but the sauce will be less rich.
- Bone broth: Any chicken broth or stock will work.
- Garlic + ginger: Sub with dried (about 1–1½ tsp garlic powder + 1 tsp ground ginger).
- Vegetables: Swap broccoli/snap peas with green beans, zucchini, bell peppers, or cauliflower.
- Carrots: Can sub with sweet potato or butternut squash.
- Lime juice: Lemon juice works in a pinch.
- Cilantro: Optional or swap with parsley.
- Greek yogurt: Optional; can use dairy-free yogurt or skip.
- Rice: Serve with jasmine rice, brown rice, quinoa, or cauliflower rice.