Crockpot Thai Yellow Curry Chicken

Introduction

Crockpot Thai Yellow Curry Chicken is a delicious, easy-to-make dish that brings together the rich, creamy flavors of coconut milk with the aromatic spices of yellow curry. The best part? You don’t need to spend hours in the kitchen. Simply let the slow cooker work its magic, and you’ll end up with tender chicken soaked in a fragrant, mildly spicy curry sauce that’s bursting with flavor.

I remember the first time I made this dish for a cozy family dinner. The house smelled amazing as the curry simmered away, and when we finally sat down to eat, it was the perfect balance of comforting and bold. The coconut milk adds a creamy richness, while the yellow curry spices give it just the right amount of warmth and depth.

What makes this recipe so great is how hands-off it is. Just toss everything in the crockpot, set it, and forget it until it’s time to enjoy a comforting meal. Whether served over fluffy rice or with warm naan, this dish is the ultimate in easy, flavorful meals that will leave everyone asking for seconds. It’s a guaranteed family favorite!

Perfect for:

• Weeknight dinners
• Meal prep
• Family gatherings
• Comfort food lovers
• Those who love bold, savory flavors

Why You’ll Love This Crockpot Thai Yellow Curry Chicken

Here’s why Crockpot Thai Yellow Curry Chicken will quickly become a go-to recipe:

• Rich and Creamy Sauce: The coconut milk in the curry sauce creates a smooth, velvety texture that pairs perfectly with the tender chicken.
• Mild Spice with Flavorful Depth: The yellow curry paste provides just the right amount of spice without being overwhelming, making it perfect for those who prefer a milder curry.
• Convenience: With the use of a crockpot, this recipe requires minimal effort. Simply throw everything into the slow cooker and let it simmer until the chicken is cooked to perfection.
• Versatile and Customizable: You can easily adjust the heat level by adding more curry paste or fresh chilies, and you can also add vegetables like bell peppers, carrots, or potatoes to enhance the dish.
• Great for Meal Prep: This recipe yields plenty of servings, making it ideal for meal prep or feeding a crowd.

Preparation and Cooking Time

• Total Time: 6-7 hours (on low)
• Preparation Time: 10 minutes
• Cooking Time: 6-7 hours (on low) or 3-4 hours (on high)
• Servings: 6 servings
• Calories per serving: Approximately 350-400 calories
• Key Nutrients: Protein: 30g, Carbs: 15g, Fat: 25g

Ingredients

Gather these ingredients to make your Crockpot Thai Yellow Curry Chicken:

• 4 boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil (optional, for searing)
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons Thai yellow curry paste (adjust for spice preference)
• 1 can (14 oz) coconut milk (full-fat for best flavor)
• 1 can (14 oz) diced tomatoes, undrained
• 1 cup chicken broth or water
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste
• Optional: 1 red bell pepper, sliced
• Optional: 1 carrot, sliced
• Optional: Fresh cilantro, chopped (for garnish)
• Optional: Lime wedges (for serving)

Ingredient Highlights

• Chicken: Boneless, skinless chicken breasts or thighs are ideal for this recipe because they cook quickly and stay tender in the slow cooker.
• Yellow Curry Paste: This is the star ingredient for flavoring the sauce. Thai yellow curry paste provides a deep, savory taste with a mild heat level.
• Coconut Milk: Full-fat coconut milk gives the sauce a rich, creamy texture and complements the curry spices perfectly.
• Fish Sauce: Adds depth and umami to the curry, balancing out the sweetness from the coconut milk and brown sugar.
• Brown Sugar: A little sweetness helps to round out the savory and spicy flavors in the curry.
• Spices: Ground turmeric, ginger, cumin, and cinnamon all contribute to the warm, fragrant spices that make Thai yellow curry so special.

Step-by-Step Instructions

Here’s how to make Crockpot Thai Yellow Curry Chicken:

Prepare the Curry Ingredients:

1. Sear the Chicken (Optional): Heat olive oil in a pan over medium-high heat. Season the chicken with salt and pepper, then sear it on both sides until golden brown (about 2-3 minutes per side). This step is optional, but it helps develop extra flavor. Transfer the chicken to the crockpot.
2. Sauté the Aromatics: In the same pan, add the diced onion and garlic. Cook for 2-3 minutes until softened and fragrant. Transfer the onion and garlic to the crockpot.
3. Add the Curry Paste and Spices: Stir in the yellow curry paste, turmeric, ginger, cumin, and cinnamon. Let the spices bloom in the pan for 1 minute, then transfer them to the crockpot with the chicken and onion.
4. Add the Liquids: Pour in the coconut milk, diced tomatoes, chicken broth, fish sauce, and brown sugar. Stir to combine everything in the crockpot.

Cook the Curry:

5. Set the Crockpot: Cover the crockpot and cook on low for 6-7 hours, or on high for 3-4 hours. The chicken should be fully cooked and tender, shredding easily with a fork.
6. Shred the Chicken: Once the chicken is cooked, remove it from the crockpot and shred it with two forks. Return the shredded chicken to the curry sauce and stir to combine.

Add Optional Vegetables (Optional):

7. Add Vegetables: If you’d like to add vegetables like sliced bell peppers or carrots, add them about 30 minutes before the cooking time is up (or when there is about 30 minutes remaining on high). This will allow the vegetables to soften without becoming too mushy.

Serve the Curry:

8. Serve: Spoon the curry over cooked rice, quinoa, or noodles. Garnish with fresh cilantro and a squeeze of lime juice for added brightness.

How to Serve Crockpot Thai Yellow Curry Chicken

Crockpot Thai Yellow Curry Chicken is a versatile dish that pairs well with various sides:

• Over Rice: Serve the curry over steamed jasmine rice, basmati rice, or brown rice for a classic pairing.
• With Naan or Flatbread: Serve the curry with warm naan or other flatbreads for dipping into the flavorful sauce.
• With Vegetables: Add a side of sautéed or steamed vegetables like broccoli, green beans, or spinach to make the meal even more nutritious.
• For a Soupier Version: If you prefer a soupier curry, simply add more chicken broth or coconut milk during the cooking process.

Additional Tips for Crockpot Thai Yellow Curry Chicken

Here are some tips to ensure your Crockpot Thai Yellow Curry Chicken turns out perfectly every time:

• Adjust the Spice Level: If you prefer a spicier curry, add more yellow curry paste or some fresh chopped chilies.
• Use Bone-In Chicken for Extra Flavor: If you have the time, you can use bone-in chicken pieces (like thighs or drumsticks) for extra flavor. Just be sure to remove the bones before serving.
• Add Veggies for Extra Nutrition: You can throw in extra vegetables like potatoes, bell peppers, or spinach to make the curry heartier.
• Use Full-Fat Coconut Milk: For the richest flavor and creamy texture, opt for full-fat coconut milk.
• Meal Prep Tip: This curry makes excellent leftovers. Store it in an airtight container for up to 3 days in the fridge, or freeze for up to 2 months.
• Top with Fresh Herbs: Garnish the curry with fresh cilantro, Thai basil, or chopped green onions to add a fresh, herbaceous note.

Recipe Variations for Crockpot Thai Yellow Curry Chicken

Here are 10 variations you can try for Crockpot Thai Yellow Curry Chicken:

• Spicy Thai Yellow Curry Chicken: Add extra Thai red chili paste or fresh chilies to increase the heat level.
• Coconut Milk-Free Version: Replace coconut milk with heavy cream or almond milk for a dairy-free alternative.
• Vegetarian Thai Yellow Curry: Use tofu, chickpeas, or a variety of vegetables instead of chicken for a vegetarian option.
• Add Sweet Potatoes: Include cubed sweet potatoes for a naturally sweet addition that pairs well with the curry spices.
• Yellow Curry Chicken with Peanuts: Add a handful of roasted peanuts on top of the curry for added crunch and flavor.
• Thai Yellow Curry with Shrimp: Substitute the chicken with shrimp for a seafood version of this curry.
• Thai Yellow Curry Chicken Soup: Add extra chicken broth to turn this into a curry soup, perfect for a lighter meal.
• Thai Yellow Curry with Pineapple: Add chunks of pineapple to the curry for a tropical, sweet twist.
• Keto Thai Yellow Curry Chicken: Replace the chicken broth with a low-carb broth and serve with cauliflower rice instead of regular rice.
• Slow Cooker Thai Yellow Curry Beef: Swap out chicken for beef stew meat for a heartier, richer curry.

Freezing and Storage for Crockpot Thai Yellow Curry Chicken

• Freezing: This curry freezes wonderfully. Let it cool completely, then store in an airtight container for up to 2 months. Reheat on the stove or in the microwave, adding a little extra coconut milk or chicken broth to thin it out if necessary.
• Storage: Leftovers can be stored in the fridge for up to 3 days. Make sure to store it in an airtight container to keep the curry fresh.

Special Equipment for Crockpot Thai Yellow Curry Chicken

Here are some special equipment items to make preparing your Crockpot Thai Yellow Curry Chicken easier:

• Slow Cooker: A crockpot or slow cooker is essential for making this dish with minimal effort.
• Sauté Pan: A sauté pan is useful for searing the chicken and sautéing the onion and garlic.
• Measuring Spoons and Cups: Ensure accurate measurements for the curry paste and spices.
• Shredding Tools: Two forks work great for shredding the chicken, but you can also use a stand mixer for an easier shredding process.
• Rice Cooker (Optional): If you’re serving the curry with rice, a rice cooker ensures perfectly cooked rice every time.
• Airtight Containers: For storing leftovers or freezing, airtight containers will keep your curry fresh.

Frequently Asked Questions for Crockpot Thai Yellow Curry Chicken

1. Can I use frozen chicken?
   Yes, you can use frozen chicken. Just note that it may take a little longer to cook, so make sure the chicken reaches 165°F (74°C) before serving.
2. Can I make this dish vegetarian?
   Absolutely! Replace the chicken with tofu, chickpeas, or more vegetables for a delicious vegetarian version.
3. Can I use light coconut milk?
   While light coconut milk can be used, the curry may not be as rich and creamy as with full-fat coconut milk.
4. How do I store leftovers?
   Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.
5. Can I make this curry spicier?
   Yes! Add extra curry paste or fresh chopped chilies to adjust the spice level to your liking.

Print

Conclusion

Crockpot Thai Yellow Curry Chicken is a simple yet flavorful dish that brings the rich, creamy, and mildly spicy flavors of Thai cuisine right to your table. The beauty of this recipe is in its ease—it requires minimal preparation and can be left to cook while you go about your day. The tender chicken, combined with the fragrant curry sauce, creates a comforting and satisfying meal that will leave everyone asking for seconds.

Whether you serve it with fluffy rice, warm naan, or enjoy it on its own, this curry is incredibly versatile and perfect for any occasion. It’s also great for meal prep, as the flavors deepen over time. So, if you’re craving a cozy, flavorful dish that’s easy to make, this Crockpot Thai Yellow Curry Chicken is a must-try.

I’d love to see how your Crockpot Thai Yellow Curry Chicken turns out! Snap a photo, share it on social media, and don’t forget to tag me—I can’t wait to see your delicious creations. Enjoy cooking!