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There’s nothing like getting your dinner ready with the ease of a slow cooker! This Slow Cooker Thai Red Curry Chicken and Veggies recipe will be packed with flavor by the time you are ready to serve dinner.

Blue bowl filled with Slow Cooker Thai Red Curry Chicken and Veggies and rice. Cup of water and bowls of garnishes surrounding.

The flavor in this simple slow cooker meal is not to be missed. Thanks to the red curry paste plus a few other aromatics like ginger and garlic, the chicken and veggies are infused with absolutely delicious flavor. Plus with the power of the slow cooker, the chicken and veggies all cook to tender perfection!

Close up of blue bowl filled with Slow Cooker Thai Red Curry Chicken and Veggies and rice. Cup of water and bowls of garnishes surrounding.

Slow Cooker Thai Red Curry Chicken and Veggies Ingredients:

  • Boneless, Skinless Chicken Tenders
  • Red Bell Peppers
  • Yellow Onion
  • Salt and Black Pepper
  • Garlic
  • Ginger
  • Coconut Aminos
  • Fish Sauce
  • Low-Sodium Chicken Broth
  • Red Curry Paste
  • Limes
  • Unsweetened Coconut Milk
  • Arrowroot or Tapioca Flour: You can also substitute cornstarch if needed!
  • Trimmed Green Beans
  • Fresh Cilantro and Thai Basil
  • Prepared Jasmine Rice, Optional for Serving
Slow Cooker Thai Red Curry Chicken and Veggies ingredients on a gray counter.

Slow Cooker Thai Red Curry Chicken and Veggies Step-by-Step:

Step One: Begin the Base

In your slow cooker, combine the cubed chicken, bell pepper, onion, salt, pepper, garlic, ginger, coconut aminos, fish sauce, broth, red curry paste and lime zest. Stir until well combined. Cover and cook on low for 4 to 6 hours, or until the chicken is cooked through and tender.

Slow cooked filled with Slow Cooker Thai Red Curry Chicken and Veggies ingredients. Broth pouring into slow cooker.

Step Two: Make the Tapioca Slurry

Next, make the tapioca-coconut milk slurry. This will help thicken the sauce and add a nice creaminess! In a small bowl, whisk together the coconut milk and tapioca flour until well combined. While stirring, slowly pour the mixture into the crockpot until well combined.

Tapioca and coconut milk slurry in small white bowl.
Slow cooked filled with Slow Cooker Thai Red Curry Chicken and Veggies ingredients. Tapioca-coconut milk slurry being whisked into slow cooker.
Slow cooked filled with Slow Cooker Thai Red Curry Chicken and Veggies ingredients. Tapioca-coconut milk included.

Step Three: Add the Green Beans

After the tapioca-coconut milk slurry is combined, add the green bean pieces to the slow cooker. Cover and continue to cook on low until the sauce thickens and the green beans are tender, 20 to 30 more minutes.

Slow cooked filled with Slow Cooker Thai Red Curry Chicken and Veggies. Green bean pieces being stirred in.

Step Four: Finish, Serve and Enjoy!

To finish, stir in the cilantro and basil. Serve over steamed jasmine rice or cauliflower rice, if desired. Serve with a wedge of lime and enjoy!

Slow cooked filled with Slow Cooker Thai Red Curry Chicken and Veggies ingredients. Cilantro and basil piled on top.
Angle view of blue bowl filled with Slow Cooker Thai Red Curry Chicken and Veggies and rice.

Recipe FAQs:

Is there a substitute for arrowroot and tapioca flour?

If you do not need to keep this recipe grain-free, you can use cornstarch for this recipe.

why is the tapioca-coconut milk slurry necessary?

This helps to thicken the sauce and adds a slight creaminess!

How should I serve this?

While you can enjoy this as-is, you can also serve this over steamed jasmine rice or cauliflower rice to keep this grain-free!

Blue bowl filled with Slow Cooker Thai Red Curry Chicken and Veggies and rice. Cup of water and bowls of garnishes surrounding.

I hope you enjoy this Slow Cooker Thai Red Curry Chicken and Veggies! Comment below once you try this recipe!

For More Slow Cooker Recipes:

Slow Cooker Thai-Inspired Beef Bowls

Crockpot Chicken Tikka Masala

Slow Cooker Tagine-Inspired Chicken

Blue bowl filled with Slow Cooker Thai Red Curry Chicken and Veggies and rice. Cup of water and bowls of garnishes surrounding.
4.74 from 30 votes

Slow Cooker Thai Red Curry Chicken and Veggies

4 to 6 Hours
Gluten-Free, Dairy-Free, Grain-Free
Total: 4 hours 30 minutes
Servings: 4

Ingredients 

  • 2 lbs boneless, skinless chicken tenders, cut into 1-inch cubes
  • 2 red bell peppers, seeds/core removed and thinly sliced
  • 1 yellow onion, halved and thinly sliced
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 1 teaspoon grated ginger
  • 3 tablespoons coconut aminos
  • 2 teaspoons fish sauce
  • ¾ cup low-sodium chicken broth
  • 2 tablespoons red curry paste
  • Zest of ½ lime
  • 1 cup unsweetened coconut milk
  • 2 tablespoons arrowroot or tapioca flour sub cornstarch
  • 2 cups trimmed green beans, cut into 2-inch pieces
  • ¼ cup roughly chopped cilantro leaves
  • ¼ cup Thai basil leaves, thinly sliced
  • Prepared jasmine rice, optional for serving (omit for grain-free; sub cauliflower rice if preferred)
  • 1 lime, cut into wedges for serving

Instructions 

Slow Cooker Instructions:

  • In a slow cooker, combine the cubed chicken, bell pepper, onion, salt, pepper, garlic, ginger, coconut aminos, fish sauce, broth, red curry paste and lime zest. Stir until well combined. Cover and cook on low for 4 to 6 hours, or until the chicken is cooked through and tender.
  • In a small bowl, whisk together the coconut milk and tapioca flour until well combined. While stirring, slowly pour the mixture into the crockpot until well combined.
  • Stir in the green bean pieces, cover and continue to cook on low until the sauce thickens and the green beans are tender, 20 to 30 more minutes.
  • To finish, stir in the cilantro and basil. Serve over rice, if desired, and with a wedge of lime!

Instant Pot Directions:

  • In an InstantPot, combine the cubed chicken, bell pepper, onion, salt, pepper, garlic, ginger, coconut aminos, fish sauce, broth, red curry paste and lime zest. Stir until well combined.
  • Securely fasten the lid on top of the Instant Pot, making sure the vent is sealed. Press the "manual" and then set the time to 15 minutes. Walk away from the Instant Pot and let it do its thing! Note: If your IP doesn't have a manual button, set it to 'high pressure.’
  • When the cook time is complete, release the pressure manually by carefully turning the valve.
  • Turn on the 'saute' function. In a small bowl, whisk together the coconut milk and tapioca flour until well combined. While stirring, slowly pour the mixture into the InstantPot until well combined.
  • Stir in the green bean pieces and let simmer, stirring often, until the green beans are tender and the sauce has thickened. 6 to 8 minutes.
  • To finish, stir in the cilantro and basil. Serve over rice, if desired, and with a wedge of lime!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4


Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!


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Recipe Rating




40 Comments

  1. 5 stars
    WOW! I am not a curry fan typically and I LOVED this. I will absolutely be using this as a regular busy week meal prep staple. Flavorful, but not too spicy. Added mung bean sprouts on top too for a little crunch. I could drink the sauce. My husband liked it too. Next time I might add a touch more curry paste to give it a little more kick. I loved the fact that you could taste the lime from the zest. Just so good.

  2. Overall another great recipe from Alex! I do agree however that it’s under seasoned so the next time I make it I will salt the chicken and let it sit for 15-20 min to season prior to adding to the slow cooker.

  3. 2 stars
    We LOVE Defined Dish but this one missed the mark for us. We followed the recipe to a tee but agree with the other commenter that it turned out a bit bland

  4. This is amazing and passed a picker eater test with flying colors! I am new to curry and I like this it’s flavorful, warm and comforting! My next batch I am going to try with green curry!

  5. 3 stars
    This one turned out bland for us. Made it as is and served with rice. The green beans were more crisp than I like so I would parboil next time. Easy to put together and the chicken was falling apart, which was nice.