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    Home » Slow Cooker

    Slow Cooker Red Curry Chicken

    LAST UPDATED: November 24, 2020 PUBLISHED: November 24, 2020 By Pam Greer 8 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Jump to Video Print Recipe

    Use your slow cooker to make this creamy, spicy and totally delicious Crock Pot Thai Red Curry Chicken!

    A few minutes of prep in the morning and you have a comforting dinner, just bursting with flavor! Serve over rice to soak up all the velvety sauce!

    Curried chicken in a colorful bowl served with rice.

    When I want a super easy and super flavorful dinner with fresh clean flavors, I always turn to a Thai Curry.

    All you need is Thai curry paste (I keep green and red in my fridge at all times - link in recipe card) and a can of coconut milk and using your favorite protein and veggies, you've got an easy dinner!

    I usually make it on the stove, but we were going out hiking, so I decided to try it in the slow cooker! It came out perfect! The flavors blended together and the chicken was literally falling off the bone!

    Click here to pin this now!

    Chicken legs, red bell pepper, red curry paste, chicken stock, fish sauce, bamboo shoots, brown sugar and coconut milk.

    Ingredients:

    Chicken - I used chicken legs because that's what I had in the freezer, plus they are so economical. You could use whatever chicken you have, I do prefer to use bone in chicken because it adds so much more flavor to the broth.

    Veggies - you can use whatever you have. I had a red bell pepper (which adds color and sweetness) and a can of bamboo shoots. I also like to use baby bok choy if I have it. Zucchini, carrots, onions - are all good options.

    Curry paste - I used a Thai red curry paste for this. You could use yellow or green paste. My favorite brand is Mae Ploy.

    Chicken stock - either store bought or homemade.

    Fish sauce - adds that flavor we all love!

    Brown sugar - I happened to have coconut brown sugar.

    Coconut milk - I prefer full fat coconut milk, you can use light.

    Photo collage showing chicken browned in pan and then pan being deglazed with chicken stock.

    Instructions:

    These first two steps are optional.

    If I have time, I always try to brown chicken or meat before I put it in the slow cooker. It adds another layer of flavor.

    Brown the chicken pieces on all sides over medium high heat with a bit of neutral oil. About 2-3 minutes per side. You are not cooking the chicken through, just browning it.

    Remove the chicken from the skillet and pour in the chicken stock. Use a wooden spoon to scrape up all the delicious brown bits.

    Photo collage showing a deep red liquid in a skillet and chicken legs in a slow cooker.

    Stir the curry paste into the chicken stock and turn off the heat. Stir in the fish sauce and the sugar.

    Place the browned chicken in the slow cooker.

    Photo collage showing bamboo shoots and red bell peppers on top of chicken in a slow cooker with a red curry sauce poured on top.

    Dice the red bell peppers and add them and the bamboo shoots to the chicken.

    Pour over the chicken curry sauce.

    Photo collage showing coconut milk added to chicken curry and then finished curry.

    Cook on low for 4-6 hours. About 15 minutes before you are ready to serve, stir in the can of coconut milk and let cook for about 10 to 15 minutes.

    You can scoop out the chicken and pull the meat from the bones (no pulling really, it just falls off!) or you can leave the drumsticks like I did.

    Just look at that rich creamy sauce.

    Two bowls of chicken curry on a bamboo mat.

    I like to serve this flavorful red curry over rice. Sprinkle it with some chopped cilantro for a pop of color and flavor, if you'd like.

    This Thai red curry is a favorite, but we also love it made with green curry paste to easily make a Thai green curry!

    Click here to pin this now!

    More Slow Cooker Chicken Recipes:

    • Two red bowls of soup topped wit avocado.
      Slow Cooker Mexican Chicken Noodle Soup
    • Chicken dijon stew in a bowl on a plate.
      Slow Cooker Dijon Chicken Stew with Potatoes and Kale
    • Thai Coconut Chicken Soup in a small bowl.
      The Best Slow Cooker Thai Chicken Soup!
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      Slow Cooker Chicken Vesuvio

    Recipe

    **As an Amazon affiliate I earn from qualifying purchases.

    Two colorful bowls filled with curried chicken on a bamboo mat.
    Print Pin Save Saved!
    5 from 60 votes

    Slow Cooker Red Curry Chicken

    Use your slow cooker to make succulent, spicy, creamy curry chicken! Serve with rice to soak up all the flavorful broth!
    Course Main Course
    Cuisine Asian
    Prep Time 20 minutes minutes
    Cook Time 6 hours hours
    Total Time 6 hours hours 20 minutes minutes
    Servings 5
    Calories 769kcal

    Ingredients

    • 10 chicken legs
    • 1 tbsp red curry paste
    • 1 cup chicken stock
    • 8 oz bamboo shoots canned
    • 1 red bell pepper diced
    • 3 tbsp brown sugar
    • 2 tbsp fish sauce
    • 13.5 ounces coconut milk
    • cilantro for garnish

    Instructions

    • Heat a small bit of neutral oil (about a teaspoon) over medium high heat in a skillet. Add the chicken and brown on all sides about 2-3 minutes per side.
    • Remove the chicken and place in the slow cooker. Pour the chicken stock in the skillet and use a wooden spoon to scrape up any brown bits. Add the brown sugar, curry paste and the fish sauce and turn off the heat.
    • Arrange the bell pepper and the bamboo shoots over the chicken. Pour over the chicken stock mixture.
    • Cook on low for 4-6 hours.
    • During the last 15 minutes, stir in the coconut milk.
    • Served sprinkled with chopped cilantro.

    Notes

    Browning the chicken is optional.   If you don't want to brown it, just add it to the slow cooker, top with the veggies and mix the stock with the sugar, fish sauce and curry paste and pour over the top. 
     

    Equipment

    Slow Cooker
    Slow Cooker

    Video

    Nutrition

    Calories: 769kcal | Carbohydrates: 15g | Protein: 46g | Fat: 58g | Saturated Fat: 26g | Cholesterol: 241mg | Sodium: 865mg | Potassium: 849mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1455IU | Vitamin C: 32mg | Calcium: 48mg | Iron: 5mg

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      Slow Cooker Beef and Sweet Potato Chili
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    Reader Interactions

    Comments

    1. FOODHEAL says

      November 26, 2020 at 3:52 pm

      5 stars
      This looks so good. Red curry chicken to me and I am happy to discover this recipe, thank you

      Reply
    2. Kate says

      November 24, 2020 at 3:29 pm

      5 stars
      Many thanks for sharing this. I am looking forward to trying it.

      Reply
    3. Sue says

      November 24, 2020 at 1:45 pm

      5 stars
      This looks so delicious. I love that it can be made in the slow cooker - pinning!

      Reply
    4. Beth says

      November 24, 2020 at 10:01 am

      5 stars
      Yummy! This looks so delicious and flavorful! I can't wait to give this a try! My hubby is going to love this recipe!

      Reply
    5. Kathryn Donangelo says

      November 24, 2020 at 10:00 am

      5 stars
      Loved this red curry chicken! It was so tender and flavorful we all loved it! Also loved how it was made in the slow cooker!

      Reply
    6. Jessica Formicola says

      November 24, 2020 at 9:49 am

      5 stars
      Red curry chicken is my favorite! I'm so glad to have found a recipe to make it at home. Thanks for sharing!

      Reply
    7. Julia says

      November 24, 2020 at 9:31 am

      What a delicious dinner! I love that you only need a few ingredients to make it.

      Reply
    8. Chris Collins says

      November 24, 2020 at 9:26 am

      5 stars
      I love that this curry is made in the slow cooker! I bet the chicken comes out so tender 🙂

      Reply
    5 from 60 votes (53 ratings without comment)

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    Pam Greer from Sidewalk Shoes

    Hi, I'm Pam. I'm the person who plans whole vacations around where to eat and drink. Beautiful scenery is optional.

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