Easy Slow Cooker Chicken Thai Green Curry Recipe

This curry is full of vegetables and lean chicken simmered to perfection in coconut milk and Thai spices. No one needs to know your slow cooker did all the heavy lifting!

My family spends too much on eating out. I’ll admit it. As much as I love to cook, I struggle sometimes, especially on weeknights when there’s no time to enjoy the process. My favorite kind of takeout is Thai or Indian, and so that’s what tends to happen on those nights. Which is why I needed this Thai curry recipe (and this Indian curry one!). It tastes like the green curry from my favorite Thai place, and I can make it at home for the price of five minutes in the morning tossing stuff into the slow cooker. 

At dinner time, all you need is a little rice (Minute rice is not gourmet, but it is fast), and dinner is served. You have your veggies and proteins right in one dish! If you want to, you can add a side of chopped pineapple or mango to really pretend like you’re in a restaurant!

Why you want this recipe

  • fix it and forget it!
  • 5 minutes hands-on time
  • tastes gourmet
  • healthy, yet delicious
  • so simple, so good!


  • Olive Oil: This adds a earthy, robust taste and a depth of flavor to the curry sauce. 
  • Thai Green Curry Paste: Most folks can find thai curry paste in their local grocery store in the Asian aisle. This is the secret to that delicious Thai taste. If you can’t find some in your stores, you might try this homemade green curry paste. Most stores will also offer red curry paste and yellow curry paste. You can sub either of these to create thai red curry or yellow thai curry.
  • Spices: Rounding out the flavor here, we have ginger, minced dried onion, red pepper flakes, and garlic powder. Chicken bouillon adds a dash of umami flavor! You can sub the chicken bouillon for vegetable bouillon if you’d like. 
  • Chicken: You can attack this one of two ways — either by using chicken breasts, which you will then shred once they’ve cooked; or by using canned chicken. Both work!
  • Coconut Milk: Creamy coconut milk forms the base for your sauce. You can make this a little lower in calories by using light coconut milk, or go for the full flavor with full fat coconut milk. 
  • Potatoes: You will need two potatoes, diced. Or, you can skip all that and use one can of diced potatoes. I’m a big fan of this shortcut on those early mornings!
  • Frozen Stir-fry Veggies: This is where we pack in all those nutrients. You can load this curry up with all your favorites. Some standard Thai options include green peppers, red and yellow bell peppers, bamboo shoots, green onions, spring onions, lemongrass stalk, thai eggplants, and baby corn. I take the very American way out, and use the sugar snap pea stir-fry blend from Walmart. 
  • Soy Sauce: This works with the bouillon to create a gorgeous umami flavor that pairs perfectly with the creaminess of the coconut milk. 


Step 1 | Load up Crockpot

Place all your ingredients in the crockpot. If you are using fresh diced potatoes (not canned), make sure to put them on the bottom. Then, layer the chicken breasts on top, with all the other ingredients on top of that. If you’re using canned chicken and canned potatoes, you can literally just put it all in together, give it a good stir, and put the lid on!

Step 2 | Let it Cook

Here’s where the magic happens. Let your curry cook for 3-4 hours on high, or 6-8 hours on low. This is time for the flavors to get acquainted to create that lovely aromatic curry.

Step 3 | Enjoy!

If you used full chicken breasts, you can remove them from the crock pot and shred them. Then, return them to the curry sauce and stir everything together. Serve your curry over rice. I love jasmine rice, but if you’re looking to cut carbs, cauliflower rice will work as well. You can top this with a number of things, including Thai basil, a dash of fish sauce, lime juice, a dollop of coconut cream, fresh cilantro, or fresh ginger!


  • The flavor gets stronger with time. You actually get the best flavor the next day!
  • You can sub boneless chicken thighs for the chicken breasts. This gives you even more juicy chicken.


Can I make this recipe ahead of time?

Yes, you can prepare the ingredients ahead of time and store them in the refrigerator until you’re ready to cook. You can also make the entire dish ahead of time and reheat it when needed.

Can I freeze leftover curry?

Yes, you can freeze leftover curry in airtight containers for future meals. Thaw it in the refrigerator overnight before reheating on the stove or in the microwave.

Can I use other meats besides chicken?

Yes, you can substitute chicken with other meats like beef, pork, shrimp, or tofu depending on your preferences or dietary restrictions. Be aware that this might change cooking times in the slow cooker.

Should I stir the curry during cooking?

It’s generally not necessary to stir the curry during cooking in the slow cooker. The slow cooking process allows the flavors to meld together naturally. However, if you’re concerned about even distribution of ingredients, you can gently stir the curry halfway through the cooking time.

Can I make this curry without a slow cooker?

Yes, you can make Thai green curry with chicken on the stovetop using a pot. You’ll put everything in a pot and boil it until the chicken is cooked through and the potatoes are soft, about 20-25 minutes. 

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5 from 1 vote

Slow Cooker Thai Green Curry

A simple and tasty curry full of veggies and lean protein!
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6
Calories 339kcal


  • 2 potatoes cubed
  • 2 chicken breasts
  • 2 cups frozen stir fry veggies
  • ¼ cup olive oil
  • 2 Tbsp green curry paste you can use more if you like!
  • 2 Tbsp dried onion
  • 2 tsp garlic powder
  • 1 Tbsp ginger
  • 1 can coconut milk
  • 3 Tbsp soy sauce
  • 1 tsp red pepper flakes or less, if you don’t like it hot
  • 1 chicken boullion cube


  • Spray slow cooker with cooking spray.
  • Place all ingredients in slow cooker with potatoes on the bottom, chicken on top, and then everything else on top of the chicken. Allow to cook for 6-8 hours on low.
  • Remove chicken from slow cooker. Shred and return to slow cooker.
  • Serve over rice.


Curry’s flavor has an tendency to intensify the longer it sits. The flavor is much stronger the second day.
Adapted for the slow cooker from Bless This Mess
Tried this recipe?Mention @homanathome or tag #homanathome


Calories: 339kcal | Carbohydrates: 56.9g | Protein: 9.4g | Fat: 10.1g | Saturated Fat: 4.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 914.8mg | Potassium: 497.4mg | Fiber: 5.5g | Sugar: 3.3g
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  1. 5 stars
    I made Your Thai Green Chicken Curry ,And My Partner Absolutely Loved it. – She Said that it was the Best She had ever Tasted for Begged Me to make it Again.

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