Crockpot Green Curry Chicken

As an experienced chef who’s whipped up countless Thai-inspired curries, this Crockpot Green Curry Chicken is one of my favorite set-it-and-forget-it meals. Tender chicken simmers slowly in a creamy, aromatic coconut sauce infused with vibrant Thai green curry paste, garlic, ginger, and fresh veggies for a comforting, spicy dish that’s perfect over rice.

Why You’ll Love This Recipe

This slow cooker green curry chicken delivers all the bold, authentic flavors of Thai green curry without standing over a hot stove stirring constantly. The low-and-slow cooking method makes the chicken incredibly juicy and fall-apart tender while allowing the spices, herbs, and coconut milk to meld into a rich, velvety sauce.

It’s hands-off convenience at its best—ideal for busy weeknights, meal prep, or when you want restaurant-quality curry at home with minimal effort. The balance of creamy, spicy, tangy, and slightly sweet notes keeps everyone coming back for seconds, and it’s naturally gluten-free (with easy swaps) and customizable for heat levels.

Yield: 6 servings

Crockpot Green Curry Chicken

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Tender slow-cooked chicken in creamy, spicy Thai green curry sauce with veggies—easy crockpot dinner bliss!

Prep Time 15 minutes

Cook Time 4 hours

Additional Time 10 minutes

Total Time 4 hours 25 minutes

Ingredients

• 2 lbs (about 900g) boneless, skinless chicken thighs (or breasts, cut into chunks)
• 3-4 tbsp Thai green curry paste (adjust for spice preference)
• 1 (14-15 oz) can full-fat coconut milk
• 1 medium onion, sliced
• 3-4 garlic cloves, minced
• 1 tbsp fresh ginger, minced (or 1 tsp ground)
• 1 red bell pepper, sliced
• 1 cup green beans or snap peas
• 1-2 tbsp fish sauce (or soy sauce/tamari)
• 1 tbsp brown sugar or coconut sugar
• Juice of 1 lime (plus zest if desired)
• Fresh cilantro and Thai basil, chopped (for garnish)
• Optional: 1-2 kaffir lime leaves or lemongrass stalk for extra aroma
• Salt and pepper to taste
• Cooked jasmine rice, for serving

Instructions

1. Get your slow cooker ready — Lightly grease the insert or just jump right in (no need to fuss!). This is the beauty of crockpot magic.
2. Layer the base — Place the sliced onion at the bottom, then add the chicken pieces on top. It creates a flavorful foundation as everything cooks.
3. Mix the sauce — In a bowl, whisk together the coconut milk, green curry paste, minced garlic, ginger, fish sauce, sugar, and a pinch of salt/pepper until smooth and vibrant green. Taste it—add more paste if you crave extra kick!
4. Pour and combine — Pour this creamy, aromatic mixture all over the chicken and onions. Give it a gentle stir so everything gets coated in that gorgeous curry goodness.
5. Add hearty extras — Toss in any lime leaves or lemongrass if using—they infuse amazing fragrance (fish them out later).
6. Set it and forget it — Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the chicken is melt-in-your-mouth tender. Your kitchen will smell like a Thai restaurant!
7. Add the veggies — In the last 45-60 minutes, stir in the bell pepper and green beans/snap peas so they stay crisp-tender and colorful.
8. Finish with brightness — Stir in the fresh lime juice right at the end—it wakes up all the flavors. Taste and tweak: more salt, sugar, or lime? Go for it!
9. Thicken if desired — For saucier curry, remove the lid for the last 20-30 minutes or stir in a little cornstarch slurry on high.
10. Serve with love — Ladle over fluffy jasmine rice, garnish generously with chopped cilantro and Thai basil. Squeeze extra lime if you like it zingy. Dig in and enjoy the cozy, spicy hug!

Notes

• Spice varies by brand—start conservative with paste and build up.
• Chicken thighs give the best texture, but breasts are fine (they may shred more).
• Vegetarian version: Use tofu or chickpeas, veggie broth, and skip fish sauce.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 363Total Fat 20gSaturated Fat 11gUnsaturated Fat 9gCholesterol 185mgSodium 272mgCarbohydrates 10gFiber 2gSugar 5gProtein 39g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

• Use full-fat coconut milk for the creamiest texture—light versions can separate or turn watery during long cooking.
• Add delicate veggies (like bell peppers, snap peas, or zucchini) in the last 30-60 minutes to keep them crisp-tender instead of mushy.
• Taste and adjust seasoning at the end: a splash of lime juice brightens everything, and extra curry paste or fish sauce amps up the umami.
• For thicker sauce, stir in a cornstarch slurry (1-2 tbsp cornstarch + water) in the final 15 minutes on high, or remove the lid for the last 30 minutes to reduce.
• Brown the chicken or aromatics briefly in a pan first if you have time—it adds deeper flavor, though it’s optional for true dump-and-go ease.
• Serve with jasmine rice, cauliflower rice, or quinoa to soak up the sauce.

Ingredients Notes

Thai green curry paste is the star—it’s a vibrant blend of green chilies, lemongrass, galangal, kaffir lime, garlic, and herbs. Brands vary in heat and saltiness, so start with less and add more to taste (Mae Ploy or homemade is excellent).

Full-fat coconut milk provides richness and prevents curdling. Chicken thighs stay juicier than breasts during slow cooking, but breasts work if trimmed. Fresh garlic and ginger bring punchy aroma—mince them finely or use paste for convenience.

Veggies like bell peppers, green beans, and onions add color, texture, and subtle sweetness. Fish sauce adds authentic salty depth (soy sauce or tamari substitutes well for vegetarian/gluten-free). Lime juice and fresh herbs (Thai basil, cilantro) finish with brightness. Sugar balances the heat.

Variations and Substitutions

• Protein: Swap chicken for shrimp (add last 20-30 minutes), beef, pork, tofu, or chickpeas for vegetarian.
• Veggies: Use bamboo shoots, eggplant, carrots, potatoes, broccoli, or spinach—add heartier ones early, tender ones late.
• Heat level: Milder? Use 1-2 tbsp paste. Spicier? Add fresh chilies, red pepper flakes, or extra paste.
• Dairy-free/vegan: It’s naturally dairy-free; use veggie broth and skip fish sauce or use soy/tamari.
• Low-carb: Serve over cauliflower rice or zoodles.
• No coconut milk? Try a mix of broth and cream, but it changes the classic flavor.
• Add-ins: Kaffir lime leaves, lemongrass stalk, or Thai basil for more authenticity (remove before serving).

Storage Options

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of water or coconut milk if thickened. Freezes beautifully for 2-3 months—portion into freezer bags, thaw overnight in the fridge, and reheat slowly to avoid separating the sauce.

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Until you can read, Crockpot Coconut Curry Shrimp