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Crockpot Thai Yellow Curry Chicken

A delicious and convenient dish made with tender chicken in a creamy coconut milk sauce infused with yellow curry spices, perfect for busy nights.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken thighs
  • 2 tablespoons yellow curry powder
  • 1 can (14 ounces) coconut milk Use full-fat for creaminess
  • 1 cup chicken broth
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 medium bell pepper (sliced) Adds crunch and color
  • 1 cup fresh spinach To be added at the end
  • to taste Salt and pepper For seasoning
  • for serving Cooked rice

Method
 

Preparation
  1. Season the chicken thighs with salt and pepper.
Mixing Ingredients
  1. In your slow cooker, whisk together the yellow curry powder, coconut milk, chicken broth, minced ginger, minced garlic, and soy sauce until well combined.
Add Chicken
  1. Place the seasoned chicken thighs into the mixture, making sure they are well-coated in the sauce.
Veggies Time
  1. Add the sliced bell peppers on top of the chicken.
Set and Forget
  1. Cover the slow cooker and set it on low for 6–8 hours or high for 3–4 hours.
Add Spinach
  1. About 30 minutes before serving, add the fresh spinach.
Serve and Enjoy
  1. Once cooked, serve over a bed of cooked rice.

Notes

Leftovers can be stored in an air-tight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat on the stovetop over low heat, adding a splash of coconut milk or broth to restore creaminess.