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A plate of rice topped with chicken in yellow curry, vegetables, and peanuts, garnished with cilantro and lime, is served with a spoon. Another plate and a Crockpot slow cooker are visible in the background.
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Slow Cooker Yellow Chicken Curry

This easy Yellow Curry Chicken recipe combines tender chicken, coconut milk, and aromatic curry paste in your slow cooker. Perfect Thai-inspired chicken in yellow curry sauce ready in just 4 hours with minimal prep!
Prep Time10 minutes
Cook Time2 hours 20 minutes
Total Time2 hours 30 minutes
Course: Dinner
Cuisine: American, Indian
Servings: 6
Author: Melissa Griffiths

Ingredients

  • 1 can coconut milk 15-ounce can
  • ½ cup chicken broth or water
  • ¼ cup soy sauce
  • 2 limes
  • 3 cloves garlic minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon yellow curry powder or regular curry powder
  • ½ teaspoon ground turmeric
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • 2 pounds chicken breast skinless skinless
  • 2 medium sweet potatoes cut into 1/2-inch cubes (about 2 1/2 cups)
  • 2 medium carrots sliced
  • 1 yellow onion diced
  • 1 cup frozen peas
  • 1 red bell pepper julienned
  • Fresh diced cilantro for serving
  • ¼ cup salted roasted peanuts for serving

Instructions

  • Whisk the coconut milk, broth, soy sauce, juice from 1 lime, garlic, ginger, curry powder, turmeric, black pepper, and salt in the bottom of a 6-quart slow cooker.
  • Add the chicken, sweet potatoes, carrots, and onion to the slow cooker. Stir to combine.
  • Cover and cook on Low 4–5 hours or High 2 - 3 hours, until the chicken is tender and the sweet potatoes are soft.
  • Remove the chicken, shred or chop, and return it to the slow cooker.
  • Stir in the peas along with the red bell pepper, and let cook for another 20 or so minutes to warm up the peas and soften the peppers just a bit.
  • Taste and adjust salt or pepper. Spoon over hot cooked rice and top with cilantro, lime juice, and peanuts.

Notes

Slow Cooker Size: 6-quart
Recipe Variations & Substitutions:
  • If your soy sauce is quite salty, start with a pinch of salt and add more to taste at the end.
  • Want it thicker? Stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) during step 5 and simmer on High until glossy.
  • Add greens by stirring in a couple handfuls of baby spinach during step 5.
  • You can use regular potatoes instead of sweet potatoes if that's what you like or have on hand.
  • I find that the slow cooker dulls the spices quite a bit so I'll often add a good sprinkle of all of them again at the end of the cook time to help with potency. 
  • If you cook this too long the sweet potatoes will kind of dissolve and thicken the sauce, if you want them more chunky, just cook for less time. It's great both ways. 
Must Have: The lime juice, cilantro, and peanuts really add a lot to this dish, don't skip them, they aren't a garnish, they are part of the recipe!

Nutrition

Serving: 1 of 6 servings | Calories: 459kcal | Carbohydrates: 31g | Protein: 40g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 1076mg | Potassium: 1273mg | Fiber: 7g | Sugar: 8g | Vitamin A: 14958IU | Vitamin C: 49mg | Calcium: 85mg | Iron: 5mg

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