Slow-Cooker Chicken and Vegetable Curry

Name: Slow-Cooker Chicken and Vegetable Curry
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1¾ lb (800 g) boneless, skinless chicken breast, trimmed of excess fat, cut into 1½-inch pieces; 1 whole (150 g) medium yellow onion, diced into ½-inch pieces; 2 whole (200 g) medium carrots, peeled and cut into ¾-inch rounds; 2 whole (100 g) celery stalks, chopped into ½-inch pieces; 1 tbsp (12 g) fresh ginger root, peeled and minced; 3 tbsp (45 g) curry paste (Thai red or yellow, or Indian); 13½ oz (400 ml) unsweetened full-fat coconut milk; 1½ cup (360 ml) low-sodium chicken broth; 1 tsp (5 ml) fish sauce; 2 tbsp (30 ml) fresh lime juice; to taste kosher salt; to taste black pepper; ¼ cup (10 g) fresh cilantro leaves, roughly chopped (optional)

From the MyKitchenBank Kitchen

A fragrant, warming curry made with tender chicken breasts and vegetables braised in a coconut-based sauce infused with curry paste and fresh ginger. Perfect for a hands-off weeknight dinner that fills your kitchen with aromatic spices. Serve over rice or with warm naan bread.

Prep: 15 min
Cook: —
Wait: 4 hr
Total: 4 hr 15 min
Makes: 4 servings (about 6 cups curry)

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Steps

Before you start

Trim any excess fat from the chicken breasts
Have all ingredients prepped and measured before starting
If your slow cooker has a sauté function, test it; if not, no worries—the recipe works without it

1
Combine aromatics and paste
- Place the diced onion, minced ginger, and curry paste into your 6-quart slow cooker.
- Stir well to combine, breaking up any clumps of paste so it's evenly distributed throughout.
- This flavor base will coat the chicken and vegetables as they cook.
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Ready when: curry paste is fully mixed with onion and ginger
Tip: Breaking up the curry paste now prevents lumps from forming later; if using a very thick paste, soften it slightly with a spoon of coconut milk before adding.
2
Add chicken and vegetables
- Add the chicken pieces, carrots, and celery to the slow cooker with the curry mixture.
- Pour in the coconut milk and chicken broth.
- Stir gently but thoroughly to coat everything evenly with the curry sauce.
- The liquid should come about three-quarters of the way up the sides of the ingredients.
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Ready when: all ingredients are submerged or mostly covered in liquid
Tip: Stir gently to avoid breaking the chicken pieces; they'll cook through and become tender during the long, slow braise.
3
Cook on low for 4 hours
- Cover the slow cooker and set it to LOW heat.
- Cook for 4 hours, or until the chicken is very tender and pulls apart easily with a fork and the vegetables are soft but not mushy.
- Resist lifting the lid often, as heat escapes each time.
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Ready when: chicken shreds easily with a fork, carrots and celery are tender when pierced
Tip: If you're in a hurry, you can cook on HIGH for 2 to 2.5 hours, but LOW gives better texture and flavor development.
4
Finish with seasoning
- Open the slow cooker and stir in the fish sauce and lime juice.
- Taste and adjust seasoning with kosher salt and black pepper to your preference.
- The fish sauce adds umami depth; the lime juice brightens the rich, creamy curry.
- Stir well to incorporate.
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Ready when: fish sauce and lime are fully mixed in; curry smells fragrant and balanced
Tip: Taste as you go with the salt—the chicken broth already contains sodium, so go easy at first.
5
Serve and garnish
- Ladle the curry into bowls and top with fresh cilantro if desired.
- Serve hot over steamed jasmine or basmati rice, or alongside warm naan bread.
- A squeeze of extra lime at the table is always welcome.
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Ready when: curry is hot and ready to serve
Tip: If the curry seems too thick, thin it with a splash of chicken broth or water; if too thin, leave the lid off for the last 15–20 minutes on low to reduce.

Good to know

Tips

Curry paste varies widely in heat and flavor depending on brand and type (Thai red, Thai yellow, or Indian); taste and adjust spices to your tolerance. Start with the 3 tbsp called for, and add another tablespoon if you want more curry flavor and spice.
Full-fat canned coconut milk is essential for richness and authentic flavor; light coconut milk will make the sauce thinner and less luscious.
For extra depth, sauté the onion and ginger in a skillet with the curry paste for 2 minutes before adding to the slow cooker (if your model has a sauté function, do this right in the pot).
Serve with sides that complement the creamy, spiced curry: jasmine rice, basmati rice, naan, roti, or even a cooling raita (yogurt with cucumber and cilantro).

Make ahead

The curry can be assembled in the slow cooker insert up to 12 hours ahead; cover and refrigerate the insert, then set it in the slow cooker base and cook as directed. Or, cook the curry fully, cool it completely, and refrigerate or freeze for reheating later (see storage).

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months in a freezer-safe container or bag. To reheat: thaw overnight in the fridge if frozen, then warm gently on the stovetop over medium heat, stirring occasionally and adding a splash of broth if needed, or microwave in a covered bowl, stirring halfway through.

Substitutions

curry paste (Thai red or yellow, or Indian) → Curry powder (2 tbsp / 15 g) mixed with 2 tbsp (30 ml) water to form a paste. The texture and flavor will differ slightly—curry powder is milder and less complex than curry paste, so you may want to add an extra ½ tsp of curry powder and a pinch of cayenne for heat if you prefer more intensity.
unsweetened full-fat coconut milk → Heavy cream (1 cup / 240 ml) plus ½ cup (120 ml) chicken broth. The curry will be richer and less aromatic but still delicious; reduce the total liquid slightly since heavy cream is thicker.
fish sauce → Soy sauce (1 tsp / 5 ml) or tamari. You'll lose the umami depth and subtle funk that fish sauce provides, but soy sauce still adds savory depth. If omitting entirely, add a pinch more salt to taste.
boneless, skinless chicken breast → Chicken thighs (about 1.5 lb / 680 g, skinless and boneless) or 1 lb (450 g) large shrimp (add them in the last 15 minutes of cooking). Thighs are more forgiving in a slow cooker and stay juicier; shrimp will cook through quickly, so add them late to avoid overcooking.