Ingredients
Boneless skinless chicken thighs
Garlic
Onion
Sweet chili sauce
Thai red chili
Light coconut milk
Curry powder
Cumin
Chili powder
Coriander
Fish sauce
Cornstarch slurry
Instructions
1-Prepare the chicken and aromatics: Cut chicken thighs into bite-sized pieces, dice onion, mince garlic, and slice chili if using.
2-Combine sauce ingredients: Whisk together sweet chili sauce, coconut milk, curry powder, cumin, chili powder, coriander, and fish sauce until smooth.
3-Load the slow cooker: Place chicken, onion, garlic, and chili in the slow cooker, pour the sauce over, and stir to coat.
4-Cook on low: Cover and cook on low for 4–5 hours or high for 2–3 hours until tender.
5-Thicken the sauce: Stir the cornstarch slurry into the curry in the last 15 minutes, then cook until thickened.
6-Finish and serve: Season with salt, add lime juice, and serve hot over jasmine rice with 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
💡 Follow the recipe exactly the first time, then customize with your preferred spice level or protein on future attempts.
🔒 Keep the slow cooker lid on throughout cooking to maintain consistent heat and prevent extending the cook time.
⚠️ If the sauce remains thin after adding the cornstarch slurry, transfer everything to a pan and simmer on the stove while stirring for a few minutes to activate the thickener.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 11g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 125mg