Crockpot – Curried Chicken

Curried Chicken in the Crockpot smells soooo good.

First rule of crockpot cooking?


I hate that rule.

Lifting the lid was exactly what I wanted to do all…day…long while the Curried Chicken was cooking away. The smell was AMA-ZING.

I just wanted a bigger whiff. That’s all. Just one.

But, I was a good girl and left it alone.

Not only does Curried Chicken have excellent aroma, it has massive flavor. MASSIVE.

I found this recipe through Cooking Light.  The original recipe used short ribs. I tried that. It was very good. But, my first thought was that the flavor would stand out a lot more with chicken…totally right on that one.

Also, the original recipe had about half the total quantity. When I’m crockpot cooking, I want a lot of food and some leftovers. So I doubled it.  And, I’m glad I did ’cause dang, that leftover chicken was mmm, mmm, mmm.

Had a little trouble finding “red curry paste.” I’m not someone who goes to the “specialty” stores. I did find a tube of curry paste (not red curry mind you) at Safeway in the produce section. I used that on the short ribs and it was good, but not spicy.

I found the much better A Taste of Thai red curry paste at Winco in the Asian section with the soy and fish sauce. It took about 1 and 1/2 packages for this recipe. Spicy for sure. Red chili mania.

Little note: this dish is excellent over basmati rice, but it could also make a big bang pulled-chicken slider.  I may go that route next time.

Ingredients List

Serves 6-8

  • 2 teaspoons canola oil
  • 4 pounds boneless chicken thighs
  • 1 1/2 teaspoons kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 2/3 cup minced shallots
  • 6 cloves garlic, minced
  • 6 tablespoons minced peeled fresh ginger
  • 1/2 cup water
  • 4 Tbsp red curry paste
  • 1 (15oz) can light coconut milk
  • 2 tablespoon sugar
  • 2 tablespoon fish sauce
  • 1 large lime, grated rind and juice


Lightly season chicken thighs with salt and pepper and place in the slow cooker.

Heat oil in a large nonstick skillet over medium-high heat. Sauté shallots, garlic, and ginger for about two minutes.

Stir in water and curry paste. Cook for a minute then stir in coconut milk, sugar, and fish sauce.

Add the coconut milk mixture to the slow cooker. Cover and cook on low for 7-8 hours.

Remove chicken thighs from the slow cooker. Pull chicken apart with two forks. Return pieces to slow cooker.

Stir in lime zest and juice.  Serve over your favorite rice.