Crockpot Thai Green Curry Chicken is a comforting, fragrant, and flavorful dish that brings the authentic taste of Thailand straight into your home with minimal effort. This recipe uses tender chicken slow-cooked in a rich coconut milk base infused with Thai green curry paste, garlic, ginger, fish sauce, and a touch of lime. Colorful vegetables like bell peppers, green beans, and onions are added to create a visually stunning and nutrient-packed meal.

Why I Love This Recipe

I love this recipe because it’s effortless yet incredibly flavorful. The slow cooker makes the chicken tender and juicy, the coconut milk balances the spice beautifully, and the lime juice at the end brightens the dish. It’s a true “set it and forget it” meal that always tastes restaurant-worthy.

Why This Is a Must-Try Dish

• Deeply aromatic and flavorful
• Minimal hands-on preparation
• Perfectly tender chicken every time
• Naturally gluten-free and dairy-free
• Highly adaptable for different dietary preferences

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 4–6 hours on LOW or 2½–3 hours on HIGH
• Total Time: 4–6 hours 15 minutes

Servings, Calories, Course & Cuisine

• Servings: 4–6
• Calories: ~430 calories per serving (without rice)
• Course: Main Course
• Cuisine: Thai

Ingredients

For the Curry

• 1½ lb (700 g) boneless, skinless chicken thighs or breasts
• 1 can (13.5 oz / 400 ml) full-fat coconut milk
• 2–3 tbsp Thai green curry paste (adjust to taste)
• 1 cup chicken broth
• 1 red bell pepper, sliced
• 1 cup green beans or snow peas
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp fish sauce (or soy sauce for substitute)
• 1 tsp brown sugar or palm sugar
• Juice of ½ lime
• Fresh basil or cilantro, for garnish

Cooking Directions

1. Place chicken in the crockpot.
2. In a bowl, whisk together coconut milk, curry paste, chicken broth, garlic, ginger, fish sauce, and sugar.
3. Pour sauce over chicken in the crockpot.
4. Add onion, bell pepper, and green beans.
5. Cover and cook on LOW for 4–6 hours or HIGH for 2½–3 hours.
6. Stir gently and shred chicken if desired.
7. Add lime juice and adjust seasoning.
8. Garnish with fresh basil or cilantro before serving.

Step-by-Step Preparation Method

1. Prepare the chicken: Trim excess fat and cut into large chunks if needed.
2. Mix curry sauce: Combine coconut milk, green curry paste, chicken broth, garlic, ginger, fish sauce, and sugar.
3. Layer ingredients: Place chicken and vegetables in the crockpot and pour sauce on top.
4. Slow cook: Allow flavors to meld gently.
5. Finish: Add lime juice and fresh herbs for brightness.
6. Serve: Over jasmine rice, basmati rice, or cauliflower rice.

How to Serve

Serve hot over steamed jasmine rice or brown rice. For a low-carb option, serve over cauliflower rice or rice noodles. Garnish with fresh cilantro or basil, lime wedges, and optional sliced chilies for extra heat.

Recipe Tips

• Use chicken thighs for juicier meat; breasts are leaner but can dry out if overcooked.
• Start with less green curry paste and adjust for spice tolerance.
• Stir coconut milk well before using to combine cream and liquid.
• Add delicate vegetables like green beans or bell peppers in the last hour to keep them crisp.
• Finish with lime juice and fresh herbs to enhance freshness.

Variations

• Vegetarian Green Curry: Substitute chicken with tofu and extra vegetables like zucchini, bell peppers, and mushrooms.
• Spicy Curry: Add sliced Thai chilies or extra curry paste for heat.
• Green Curry with Shrimp: Add shrimp during the last 20–30 minutes of cooking.
• Extra Creamy Curry: Use two cans of coconut milk for a richer sauce.
• Peanut Green Curry: Stir in 2 tbsp of peanut butter for nutty flavor.

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze in portions for up to 2 months (omit delicate vegetables like bell peppers, add fresh when reheating).
• Reheating: Reheat gently on stovetop or microwave, adding a splash of coconut milk or broth if sauce thickens.

Special Equipment Needed

• Slow cooker / crockpot
• Mixing bowl
• Cutting board
• Chef’s knife
• Measuring spoons
• Ladle

Frequently Asked Questions

Q: Can I use chicken breasts instead of thighs?
A: Yes, but chicken thighs stay juicier during slow cooking.

Q: How spicy is Thai green curry?
A: It depends on the brand of curry paste. Start with 2 tbsp and adjust to taste.

Q: Can I cook this overnight?
A: Yes, set the crockpot on LOW and keep warm until serving.

Q: Is this dish gluten-free?
A: Yes, if using gluten-free fish sauce or soy sauce.

Q: Can I add vegetables later?
A: Yes, add soft vegetables like zucchini or snow peas in the last 30 minutes of cooking.

Conclusion

Crockpot Thai Green Curry Chicken is a perfect combination of convenience and authentic flavor. With tender, slow-cooked chicken, creamy coconut sauce, fragrant spices, and vibrant vegetables, it’s a meal that’s both satisfying and visually appealing. Quick to prepare, easy to serve, and endlessly adaptable, this recipe makes Thai cuisine accessible for any home cook while delivering restaurant-quality results.