Slow Cooker Thai Red Curry Chicken

This slow cooker chicken curry is such a great weeknight dinner recipe. It’s totally hands-off and delicious!

I really love making a double batch of this recipe and having leftover slow cooker Thai curry chicken to heat up when I need a midday meal! It’s perfect spooned over steaming basmati rice. 

Slow cooker chicken curry recipes like this Thai version make easy fall and winter time meals.

For more cosy chicken recipes, try this Coconut Curry Chicken Marinade, my Slow Cooker Hawaiian Chicken and this Slow Cooker Marry Me Chicken. All SO good!

This dish is a set-it-and-forget-it dinner that gives you the yummiest Thai flavors with very little effort. Once I have everything in the slow cooker, I can walk away and focus on my day. It’s cozy and so satisfying without being heavy.

The rich curry sauce coats everything beautifully, and you can easily adjust the spice level to suit your taste, whether you prefer a hot or mild curry.

My slow cooker Thai curry chicken is flexible and forgiving. When I don’t have bell peppers, I just add zucchini, broccoli or snap peas, instead.

Honestly, this recipe is so simple; here’s what I made this slow cooker Thai curry chicken with:

You can use boneless skinless chicken breasts or thighs in this slow cooker chicken curry. Both turn out well and soak up all the aromatics and flavors. 

Trader Joe’s Thai Red Curry Sauce is so good! It’s honestly the star of this Thai curry slow cooker recipe with its garlicky, gingery goodness. You can use another red Thai curry paste if you like.

I use red bell peppers because I like the color it adds to the Slow Cooker Chicken Curry but you can also use yellow or orange colored pepper if you like.

I also used onions, carrots, lime juice and fresh cilantro to finish off this recipe.

Check out the recipe card below for the full ingredient and quantity list.

Check out my easy method for making Slow Cooker Thai Curry Chicken:

Layer in the ingredients

Add the chicken, bell pepper, carrots and onions to the slow cooker.

Add the sauce

Pour in the Thai red curry sauce.

Set and forget

Cook the Slow Cooker Chicken Curry on Low for 4 to 5 hours or High for 2 to 3 hours until the chicken is perfectly tender.

Shred and serve

Once cooked, shred your chicken (still warm) straight into the sauce or leave it chunky if you like more texture. 

Serve this slow cooker chicken curry over rice or noodles with lime wedges and cilantro.

There are a few easy ways to adjust this recipe and make it your own:

• Make it creamy: Stir in a little coconut cream or milk. 
• Vegetarian version: Swap the chicken for chickpeas or tofu. You’ll need to adjust the cooking time.     
• Add nuts: Add ½-1 cup of cashew nuts.

Store leftovers in an airtight container in the fridge for up to 4 days.

I love that I can freeze it in portions for up to 3 months. I thaw it out in the fridge overnight before reheating.

This is a great meal-prep recipe since the flavors deepen as it sits.

I love serving slow cooker chicken curry recipes with:

• Steaming hot jasmine rice, basmati rice, rice noodles or cauliflower rice.
• Paired with a crisp cucumber salad or steamed greens.
• A light, citrusy white wine or sparkling water with lime. 

This Slow Cooker Chicken Curry is such an easy recipe but, there are a couple of hacks for great results:

• Cut veggies evenly: slice the bell peppers, carrots, and onions into similar sizes so they cook at the same rate.
• Don’t over-shred: I suggest leaving some larger pieces of chicken, which gives better texture to make the dish feel heartier.
• Adjust the sauce consistency: if it’s too thin, remove the lid and cook on HIGH for the last 20–30 minutes; if it’s too thick, stir in a little bit of coconut milk, chicken broth or water.
• Boost flavor at the end: a squeeze of fresh lime juice or a handful of cilantro right before serving adds brightness and balances the richness.
• Make it creamier: stir in half a can of coconut milk after shredding the chicken.
• Meal prep hack: chop all the veggies the night before, so in the morning you only need to toss everything into the slow cooker.
• Spice it up (or down): add chili paste or fresh chili for extra heat, or balance spiciness with a little bit of honey or coconut milk.
• Check doneness: chicken should shred easily with a fork; if it feels tough, it needs more time.
• Serve fresh: pair with steamed veggies or a crisp cucumber salad to round out the meal.

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Slow Cooker Thai Red Curry Chicken

Taylor Jackzen

This Slow Cooker Thai Red Curry Chicken is a no-fuss dinner packed with bold flavor. Tender chicken, crisp veggies, and Trader Joe's Thai Red Curry Sauce come together in a rich, comforting meal that's perfect over rice or noodles. Just set it, forget it, and enjoy a restaurant-worthy Thai curry at home.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 5 minutes mins

Course Main Course

Servings 4

Ingredients

  

• 1 lb boneless skinless chicken breasts or thighs
• 2 jars Trader Joe’s Thai Red Curry Sauce
• 1 red bell pepper sliced
• 1 cup carrots thinly sliced or matchstick
• 1 small onion sliced
• Salt and pepper to taste

Optional Toppings

• Juice of 1/2 lime
• Fresh cilantro
• 2 cups cooked rice for serving

Instructions

 

• Add the chicken, bell pepper, carrots, and onion. Pour the full jars of TJ’s Thai Red Curry Sauce over everything.
• Cook on LOW for 4-5 hours or HIGH for 2–3 hours until the chicken is tender and shreds easily.
• Use two forks to shred the chicken in the sauce, or leave it in larger pieces for more texture.
• Serve over jasmine rice, rice noodles, or even cauliflower rice. Garnish with lime juice and chopped cilantro.