You guys! It finally feels like spring has arrived in Michigan! It has been in the 70s for the past few weeks and forecasted to be close to the 80s this week and I could not be more excited!

It felt like winter would never end but alas it has and I am basking in the beautiful sunshine.

And now that spring has arrived and summer is just around the corner, I broke out the crockpot and an taking full advantage of not having to worry too much about dinner.

I’ve mentioned before that I absolutely love using my crockpot in the spring and summer because it gives me more time to be outside with the kiddos and the family.

I love just throwing everything in the crockpot in the morning and then enjoying the day – playing in the backyard, going to the beach, taking the kids to the park – and then coming back in (or home) and having dinner ready and waiting for me.

What is Slow Cooker Chicken Curry?

Chicken curry is a beloved dish known for its rich flavors and comforting warmth. It typically consists of tender chicken cooked in a flavorful sauce made from coconut milk, red curry paste, and a blend of aromatic spices.

This slow cooker version takes the traditional recipe to new heights, allowing the flavors to meld together over hours of gentle cooking. The result is a tender, flavorful curry that’s perfect for cozy nights in or casual gatherings with friends and family.

Why You’ll Love this Recipe

Recently, I ran across Super Lucky Elephant ready-to-serve Jasmine Rice and I was inspired to make this chicken curry dish. Since I am super terrible at remembering to make side dishes for most of the meals I prepare (mom brain?!?) it’s nice to have a great product that you can just heat quickly and enjoy.

Super Lucky Elephant is flavorful, aromatic, and of the highest quality. It brings rich culture to the kitchen with their Thai Hom Mali Jasmine Rice that is authentic and sourced straight from Thailand. Thai Hom Mali Jasmine Rice is the most prestigious variety of rice in the world and it’s purity and quality are certified by the Thai government. It’s also non-GMO and naturally gluten free!

I grabbed both of their flavors, original Thai Hom Mali Jasmine Rice for this dish for this dish and the Coconut Thai Hom Mali Jasmine Rice for another dish that I plan on making in the future. This Super Lucky Elephant rice makes the perfect foundation to this meal and definitely turns an ordinary dish into something more delicious.

Ingredients

1. Water: While it may seem simple, water acts as the base for the curry sauce, helping to dilute and balance the flavors of the other ingredients.
2. Unsweetened Coconut Milk: This creamy liquid adds richness and depth to the curry, lending it a luxurious texture and a hint of natural sweetness. It’s a staple in many Southeast Asian cuisines and pairs beautifully with the spicy flavors of the curry paste.
3. Red Curry Paste: The heart and soul of the dish, red curry paste is a blend of red chili peppers, garlic, lemongrass, shallots, and various spices. It provides the curry with its signature heat and complex flavor profile, adding depth and intensity to every bite.
4. Granulated Sugar: A touch of sweetness helps to balance out the spicy and savory elements of the curry, creating a harmonious flavor profile. It also helps to round out any sharp edges and enhance the overall taste experience.
5. Fish Sauce: Known for its savory, umami-rich flavor, fish sauce adds depth and complexity to the curry. It provides a subtle saltiness and depth of flavor that enhances the other ingredients without overpowering them.
6. Ginger Paste: Ginger paste adds a warm, spicy kick to the curry, along with a bright, citrusy flavor that complements the other aromatics like lemongrass and curry paste. It also boasts anti-inflammatory properties and aids in digestion.
7. Lemongrass: This fragrant herb imparts a distinctive citrusy aroma and flavor to the curry, giving it a refreshing, zesty twist. It adds depth and complexity to the dish, balancing out the richness of the coconut milk and the heat of the curry paste.
8. Boneless, Skinless Chicken Breast: The protein star of the dish, chicken breast becomes tender and succulent after hours of slow cooking in the flavorful curry sauce. It absorbs the aromatic spices and coconut milk, resulting in juicy, flavorful bites.
9. Red Potatoes: These starchy tubers add body and substance to the curry, helping to thicken the sauce and create a satisfying texture. They also absorb the flavors of the curry, becoming tender and flavorful as they cook.
10. Peanuts: A crunchy, nutty addition to the curry, peanuts provide textural contrast and a rich, earthy flavor. They add depth and complexity to the dish, elevating it from simple comfort food to a truly memorable culinary experience.

Substitutions & Additions

1. Chicken Breast Substitutions:
   • Tofu: For a vegetarian option, swap out the chicken breast for firm tofu. Press the tofu to remove excess moisture, then dice it and add it to the slow cooker just like you would with the chicken. Tofu will absorb the flavors of the curry sauce and provide a protein-rich alternative.
   • Chicken Thighs: If you prefer dark meat or have chicken thighs on hand, feel free to use them instead of chicken breast. Chicken thighs are more forgiving in slow cooking and will become tender and flavorful as they simmer in the curry sauce.
2. Red Potatoes Substitutions:
   • Yukon Gold Potatoes: If you don’t have red potatoes, Yukon Gold potatoes make an excellent substitute. They have a creamy texture and buttery flavor that pairs well with the curry sauce. Simply dice them into bite-sized pieces and add them to the slow cooker as directed.
   • Sweet Potatoes: For a twist on the traditional recipe, try using sweet potatoes instead of red potatoes. They add a touch of sweetness and vibrant color to the dish, making it even more visually appealing.
3. Peanuts Substitutions:
   • Cashews: If you’re not a fan of peanuts or have a nut allergy, cashews are a great alternative. They provide a similar creamy texture and nutty flavor, adding richness and depth to the curry. Toast the cashews lightly before adding them to the slow cooker for extra flavor.
   • Almonds: Another option is to use sliced or slivered almonds in place of peanuts. They add a satisfying crunch and subtle nuttiness to the dish, complementing the other flavors beautifully.

These substitutions allow you to customize the recipe to your taste preferences or dietary needs, ensuring that everyone can enjoy this delicious slow cooker chicken curry. Feel free to get creative and experiment with different ingredients to make it your own!

Equipment Needed for Slow Cooker Chicken Curry

6-Quart Programmable Slow Cooker

How to Make this Recipe

First, combine water, coconut milk, red curry paste, sugar, fish sauce, ginger paste, and lemongrass in your slow cooker. Then add diced chicken breast, potatoes, and peanuts.

Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and the potatoes are cooked through.

Serve over jasmine rice with a squeeze of lime juice and a sprinkle of fresh cilantro.

Cooking Tips & Tricks

For the best results, use high-quality ingredients, especially when it comes to the curry paste and coconut milk. If you like your curry on the spicier side, add an extra spoonful of red curry paste.

And if you’re short on time, you can skip the slow cooker and make this recipe on the stovetop – just simmer everything together in a large pot until the chicken is cooked through.

Serving Suggestions

I love serving this chicken curry in deep bowls with a side of fluffy jasmine rice. Garnish with lime wedges and chopped cilantro for a burst of freshness.

If you’re feeling fancy, you can even sprinkle some toasted coconut flakes on top for a tropical twist.

Pair it with a crisp cucumber salad or some garlic naan for a complete meal that’s sure to impress.

Storage Suggestions

This chicken curry tastes even better the next day once the flavors have had a chance to mingle.

Store any leftovers in an airtight container in the fridge for up to 3 days. Just reheat gently on the stovetop or in the microwave until warmed through.

Recipe FAQ

Can I use chicken thighs instead of chicken breast? Absolutely! Chicken thighs will add even more flavor and juiciness to the dish.

Can I freeze this curry? Yes, you can freeze leftovers for up to 3 months. Just thaw in the fridge overnight before reheating.

Can I make this recipe in an Instant Pot? Yes, you can! Just follow the same instructions but cook on high pressure for 10 minutes, then do a quick release.

This dish only takes about 10 minutes to prepare and then just turn on the crockpot and let it cook for 4-6 hours while you enjoy your day.

Then come back and heat a couple packages of the Super Lucky Elephant Jasmine Rice and you have a delicious chicken curry meal that everyone will think you slaved over for hours.

Because you totally did, right?!?

Slow Cooker Chicken Curry

5 from 1 vote

This crock-pot red chicken curry is not only delicious but also incredibly easy to make. With the addition of coconut milk and potatoes, it's a creamy and flavorful dish that will leave you wanting more. Serve it over a bed of fragrant jasmine rice for the perfect meal.

Yield 4 servings

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Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

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Ingredients

  

1x2x3x

• 1/2 cup water
• 1 (15 oz) can unsweetened coconut milk
• 1/4 cup red curry paste
• 1 Tbsp granulated sugar
• 2 tsp fish sauce
• 2 tsp ginger paste
• 1 stalk lemongrass
• 2 lbs boneless, skinless chicken breast
• 1 lb red potatoes diced
• 1/4 cup peanuts

For serving

• jasmine rice cooked
• lime wedges
• fresh cilantro chopped

Instructions

 

• In a medium bowl, whisk together water, coconut milk, curry paste, sugar, fish sauce, and ginger. 
• Using the side of a large knife or a mallet, smash the lemongrass stalk. 
• In a 6-8 quart slow cooker, place chicken breasts on the bottom. Add diced potatoes and pour sauce over top. Add lemongrass stalk.
• Cover and cook on low for 5-6 hours until the chicken is done. 
• Uncover the slow cooker and season with salt and pepper, to taste. Lightly shred the chicken breasts with two forks and stir to incorporate back into the sauce. Discard the lemongrass.
• Serve curry over bed of jasmine rice and top with peanuts, cilantro, and a wedge of lime.

Equipment

6-Quart Programmable Slow Cooker

Tried this recipe?Snap a photo and mention @JenniferMeyering