Slow Cooker Thai Red Curry Chicken – Easy & Authentic Crockpot Recipe

This Chicken Thai Curry Recipe is creamy, a little spicy (but totally adjustable), and packed with all the cozy, comforting flavors of Authentic Thai Curry Recipes—without requiring you to babysit a pot for hours. I love a good Crock Pot Curry, and this one checks all the boxes for busy moms: it’s easy, it’s flavorful, and my kids actually eat it (well, two out of three… which is a win in my book).

If you’re on the hunt for the Best Thai Red Curry Recipe that’s basically a mix between a Chicken Curry Soup and a rich, velvety Thai Coconut Curry Chicken, you’re in the right place. This is one of those Easy Curry Chicken Recipes that you can just dump in the slow cooker and let it do its thing. Whether you call it Slow Cooker Chicken Red Curry, Spicy Thai Curry, or Thai Red Curry With Chicken, all I know is—this meal is delicious, and it actually makes me feel like I have my life together (even if my laundry pile says otherwise).

So, if you’re ready for the Best Red Curry Recipe that basically cooks itself, grab your Slow Cooker Thai Curry ingredients and let’s get to it. Dinner is about to be so easy.

Ingredients You’ll Need

Here’s what you’ll need to make this magic happen:

• 1 ½ lbs boneless, skinless chicken thighs (or breasts, but thighs = juicier)
• 1 can (14 oz) coconut milk (full fat, because we’re not skimping on flavor)
• 1 jar (4 oz) red curry paste (start with half if you’re nervous about spice)
• 2 tbsp soy sauce (or fish sauce if you wanna be fancy)
• 1 tbsp brown sugar (balances out the heat)
• 1 red bell pepper, sliced
• 1 cup carrots, sliced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated (or cheat and use the jar stuff)
• 1 cup chicken broth (optional, for a thinner curry)
• 1 tbsp lime juice (squeeze it fresh, it makes a difference)
• ½ cup fresh basil or cilantro for garnish
• Cooked rice for serving

Step 1: Toss It All in the Crockpot

Take your chicken, coconut milk, red curry paste, soy sauce, brown sugar, garlic, ginger, and chicken broth (if using) and just dump it all in there. Give it a little stir so things aren’t just sitting in layers.

Set the crockpot to LOW for 6-8 hours or HIGH for 3-4 hours. And that’s it. Walk away. Go do mom things. (Or sit down for once, I won’t judge.)

Step 2: Add the Veggies at the End

About 30 minutes before serving, toss in the sliced bell peppers, carrots, and onions. This keeps them from turning into total mush.

If your day got away from you and you forgot this step (because, let’s be real, it happens), no big deal. The veggies will just be extra soft—still delicious.

Step 3: Shred the Chicken Like a Pro

Grab two forks and pull apart the chicken. It should basically fall apart at this point. Stir everything up so the flavors mix.

Step 4: Finish It Off

Right before serving, stir in the lime juice for a little pop of freshness. Garnish with fresh basil or cilantro (or don’t, if you forgot to buy it… we’ve all been there).

FAQs for Slow Cooker Thai Red Curry Chicken

Slow Cooker Thai Red Curry Chicken Recipe Card

Crockpot Thai Chicken Red Curry

A rich, creamy, and flavorful Thai Red Curry Recipe that practically cooks itself! This Crockpot Curry is packed with tender chicken, coconut milk, and warming spices—perfect for busy weeknights.

No ratings yet

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 10 minutes minutes

Servings: 6

Author: Fareeha

Ingredients

• 1 ½ lbs boneless, skinless chicken thighs or breasts
• 1 can coconut milk 14 oz (full fat for best flavor)
• 1 jar red curry paste 4 oz (adjust for spice level)
• 2 tbsp soy sauce or fish sauce for authenticity
• 1 tbsp brown sugar
• 1 red bell pepper , sliced
• 1 cup carrots , sliced
• 1 small onion , chopped
• 3 cloves garlic , minced
• 1- inch piece ginger , grated
• 1 cup chicken broth optional, for a thinner curry
• 1 tbsp lime juice freshly squeezed
• ½ cup fresh basil or cilantro for garnish
• Cooked jasmine rice , for serving

Instructions

Add Ingredients to Slow Cooker

• Place the chicken, coconut milk, red curry paste, soy sauce, brown sugar, garlic, ginger, and broth in the crockpot. Stir gently to combine.

Set & Forget

• Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Your kitchen will smell amazing!

Add Veggies

• About 30 minutes before serving, add the sliced bell peppers, carrots, and onion. This keeps them crisp but tender.

Shred the Chicken

• Use two forks to gently shred the chicken, then stir everything together.

Finish & Serve

• Stir in lime juice, garnish with fresh basil or cilantro, and serve over fluffy jasmine rice. Enjoy!

Notes

• Make it vegetarian: Swap chicken for tofu, chickpeas, or extra veggies.
• Tone down the spice: Use less red curry paste and stir in extra coconut milk.
• Boost the flavor: A splash of fish sauce adds extra umami!
• Storage: Leftovers keep in the fridge for 4 days or freeze for up to 3 months.

Whether you call it Red Chicken Curry, Slow Cooker Chicken Red Curry, or Thai Coconut Curry Chicken, one thing’s for sure: it’s packed with bold flavors, creamy coconut goodness, and just the right amount of spice. If you love Authentic Thai Curry Recipes, this one’s a winner. And if you’re new to making Thai Crockpot Recipes, congrats—this is about to become your new favorite meal hack.

The best part? This Chicken Curry Crockpot recipe is totally customizable. Want a milder Thai Red Curry With Chicken for the kids? Add extra coconut milk. Looking for a spicier Spicy Thai Curry? Toss in some chili flakes. Need something comforting like a Chicken Curry Soup on a chilly night? Just add extra broth. It’s that flexible!

So go ahead—add this Slow Cooker Thai Red Curry to your meal rotation. It’s easy, it’s delicious, and best of all? It lets you win at dinnertime without actually having to do much. And let’s be honest—that’s the kind of recipe every busy mom needs.