Slow Cooker Red Curry Chicken
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All you need is 7 ingredients for this Slow Cooker Red Curry Chicken! This cozy dish only takes 15 minutes to prep and 2 hours in the slow cooker. This warm and spicy dish can be served with rice, quinoa, or noodles.
If you’re looking for more slow cooker dinner recipes, check out some of my other favorites like my Slow Cooker Turkey, Slow Cooker Pumpkin Stew, Slow Cooker Beef Brisket Stew.
Table of Contents
When you want to enjoy organic curry without ordering out, this Slow Cooker Red Curry Chicken is the perfect dish. This Slow Cooker Red Curry Chicken is quick and easy to make! I love making slow cooker dinner recipes because it's a set it and forget type of meal. You can prep everything, throw it in the slow cooker, and you're free to do other things while dinner cooks and makes your house smell amazing.
While there are all kinds of organic restaurants popping up these days, I find it very difficult to find organic Asian food when dining out. So, we always make our own so we know what's in the ingredients. This organic curry tastes like one you'd get at a Thai restaurant, but you can easily make it at home!
Why You'll Love This Recipe
Easy: This is an incredibly easy dinner with big reward, which are my favorite kinds. The prep for this Slow Cooker Red Curry Chicken only takes about 15 minutes. You just have to chop the chicken and veggies and add everything into the slow cooker, that’s it!
Hands Off: With this being a slow cooker dinner, it’s really hands off. I love that I can be doing other things as dinner is slowly cooking on its own in the kitchen. You can prep this anytime of day that works for you and let it warm in your slower cooker until dinner, or even reheat anytime.
Warm & Cozy: This Slow Cooker Red Curry Chicken is warm and cozy! This organic curry is great for these winter months when you want something warm and comforting.
I created this recipe with my friends at Organic Prairie using their Organic Boneless Skinless Chicken Breasts. They are my absolute favorite company to buy meat from and you can be sure that you are getting high quality organic meat!
Ingredients & Health Benefits
- Chicken Breasts: I use Organic Prairie Chicken Breasts which are a great source of lean protein.
- Thai Red Curry Paste: I use Organic Thai Red Curry Paste, which is where this dish gets all its flavor from, so this is key! This one ingredient makes this easy dinner have minimal ingredients, but with big, bold flavor.
- Red Bell Pepper: Organic red peppers have been on the vine the longest, so they have the most nutrients. They are loaded with vitamin C, vitamin A, antioxidants and more. You can also use any color bell peppers you have on hand.
- Green Beans: You can use fresh or even frozen if you prefer. Organic green beans are great for digestion and your immune system.
- Yellow Onion: This provides flavor and onions are loaded with antioxidants.
- Baby Corn: I use organic canned baby corn.
- Coconut Milk: I use organic coconut milk, which makes this curry super creamy and adds flavor.
- Jasmin Rice: I love serving this with organic Jasmin rice. You can also do noodles, quinoa, or brown rice if you prefer.
Tools Needed
- Cutting Board: You'll need a cutting board to cut the chicken and veggies.
- Chef’s Knife: Make sure to have a sharp knife to cut chicken and veggies.
- Slow Cooker: I use my slow cooker for this, but a large stock pot or Dutch oven will also work if you don't have a slow cooker.
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Step by Step Instructions
Step 1
Add the coconut milk and red curry paste to the slow cooker and stir to combine.
Step 2
Cube chicken breasts into 1 to 2-inch cubes and add into the slow cooker.
Step 3
Add the chicken, red peppers, green beans, onion, and baby corn to the slow cooker.
Step 4
Slow cook for 2 hours. Serve with white rice, brown rice, quinoa, or noodles.
Tips
- I use a slow cooker for this recipe, but if you don’t have one, you can easily use a stock pot or Dutch oven. If you are using either of these, you’ll just want to simmer on low with the lid on. Be sure to check it every half hour or so and stir it up.
- This only takes 2 hours in the slow cooker. My slow cooker has a warm setting that it automatically goes to after the cooking time is done, so I can easily make this any time of day and it just is warming in the slow cooker for when I want to eat it! This makes this an incredibly easy dinner!
- I like to serve this with white rice. But you could also do brown rice, wild rice, quinoa, noodles, or even over a bed of cabbage.
- I use a red curry paste, making this an incredibly easy dish to make as you just need the one item and not a ton of spices! You can use any kind of red curry paste you like, there are so many different kinds with a little different flavor. I linked the one I used above in the ingredients section.
FAQ's
No, you can use a large stock pot or a Dutch oven! If you are using either of these, just simmer on the stovetop over low with the lid on. Be sure to check it every half hour or so and stir it up.
Yes, of course! Because it’s winter, I used green beans, but I usually like to use snow peas. You could also use broccoli, cauliflower, mushrooms, potatoes, bamboo shoots, or anything else you like.
I like to serve white rice with this as it’s more traditional. But, you could also do brown rice, wild rice, quinoa, noodles, or even just over a bed of cabbage.
This recipe makes a good amount of food! If you have leftovers, then you can store it in an airtight container for up to 5 days.
Craving More?
Slow Cooker Red Curry Chicken
Equipment
Ingredients
- 13.5 ounces full fat coconut milk (1 can)
- ¼ cup Thai red curry paste
- 1 pound boneless skinless chicken breasts
- 2 red bell peppers (sliced)
- 3 cups green beans (chopped)
- 1 yellow onion (roughly chopped)
- 7.6 ounces baby corn (1 can)
Instructions
- Add the coconut milk and red curry paste to the slow cooker and stir to combine.
- Cube chicken breasts into 1 to 2-inch cubes and add into the slow cooker.
- Add the chicken, red peppers, green beans, onion, and baby corn to the slow cooker.
- Slow cook for 2 hours. Serve with white rice, brown rice, quinoa, or noodles.
- Store in an airtight container in the fridge for up to 5 days.
Notes
Nutrition
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