Thai green chicken curry made in the slow cooker. Super easy and versatile!



Original recipe yields 8 servings
The ingredient list now reflects the servings specified


  • Place coconut milk, chicken broth, peanut butter, brown sugar, fish sauce, lime juice, curry paste, garlic, and ginger into the bottom of a slow cooker. Whisk to blend. Add chicken, making sure all sides are coated in sauce. Stir in onion.

  • Cover and cook on High for 3 hours. Transfer chicken to a plate and let cool slightly; cut into bite-sized pieces. Return to the slow cooker.

  • Mix cornstarch and water together in a small bowl. Stir mixed vegetables and bell pepper into the slow cooker. Cover and continue to cook until chicken is no longer pink in the center and vegetables are tender, about 1 hour, adding cornstarch mixture during last 20 minutes of cook time to thicken if necessary.

Cook's Notes:

You can use whole chicken thighs instead of breasts, if desired.

You can also cook this on Low for 6 hours total. Depending on what vegetables you use, harder vegetables may need a little more time to cook.

Nutrition Facts

285 calories; 14.9 g total fat; 59 mg cholesterol; 434 mg sodium. 13.6 g carbohydrates; 25.3 g protein; Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Was good. Would try it again. Personally would add more curry and spices. Read More