Ingredients
Boneless skinless chicken thighs
Garlic
Onion
Sweet chili sauce
Thai red chili
Light coconut milk
Curry powder
Cumin
Chili powder
Coriander
Salt
Pepper
Fish sauce
Cornstarch
Instructions
1-Prepare the aromatics: Dice onion, mince garlic, and slice Thai red chili.
2-Load the slow cooker: Place chicken and all ingredients (onion, garlic, chili, sweet chili sauce, coconut milk, spices, fish sauce) in the slow cooker.
3-Cook the curry: Cover and cook on low 4–5 hours or high 2–3 hours until chicken reaches 165°F and is fork-tender.
4-Shred the chicken: Transfer chicken to a cutting board, shred or slice, then return to the slow cooker and stir into the sauce.
5-Thicken the sauce if needed: If too thin, stir in cornstarch slurry and cook uncovered 10 minutes, or remove lid during last 30 minutes of cooking.
6-Adjust the seasoning: Taste and adjust with salt, sliced chili, or a squeeze of lime juice as needed.
7-Serve: Ladle curry into bowls and serve hot over jasmine rice, basmati rice, cauliflower rice, or with steamed vegetables.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔥 Keep the lid on during cooking — lifting it releases heat and can add 20–30 minutes to the cook time.
🧂 Always taste and adjust seasoning at the end, as flavors mellow significantly during slow cooking.
🍗 For deeper flavor, sear the chicken thighs in a hot pan until golden before adding them to the slow cooker.
- Prep Time: 15 minutes
- Thickening Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai Fusion
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 ½ cups
- Calories: 346
- Sugar: 14g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 125mg