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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.
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!
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
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.
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.
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.
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!
Recipe FAQs:
If you do not need to keep this recipe grain-free, you can use cornstarch for this recipe.
This helps to thicken the sauce and adds a slight creaminess!
While you can enjoy this as-is, you can also serve this over steamed jasmine rice or cauliflower rice to keep this grain-free!
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
Slow Cooker Tagine-Inspired Chicken
Slow Cooker Thai Red Curry Chicken and Veggies
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe!! This is easy to prep ahead, throw in the slow cooker, and come home to some delicious Thai food!
I know the recipe calls for Thai basil, but in a pinch when I don’t have easy access to it, I use Italian basil and it still tastes good.
I love this recipe and have made is a bunch of times but I always ended up having to add more curry paste and soy/ tamari sauce at the end because as is it did feel bland, this time I followed a comment they said they added the entire little jar of red curry paste from the jump and that is definitely the way to go! Super comforting and easy meal
Thanks for cooking it so many times!
Can you make this on a stovetop?
This tastes just like my favorite Thai place’s red curry! It’s so good!!
We love everything Defined Dish but this one fell a bit flat for us. Love all the ingredients but wish it had some spice to it. Coming from someone who normally doesn’t like anything too spicy.
Can this be made on the stove top?