Slow Cooker Thai Green Curry with Chicken

I love Thai food and I love my crock pot, so this Crock Pot Thai Green Curry Chicken recipe felt like the perfect pairing. It’s simple to assemble and delivers a flavorful, comforting green curry with tender chicken and aromatic coconut broth. This version is tailored to be relatively light—about 272 kcal per serving—and works well for a family dinner or meal prep. Serve over brown rice, quinoa, or noodles for a satisfying plate.

Crock Pot Thai Green Curry Chicken Recipe

Calories: 272 kcal

Carbohydrates: 17 g

Fat: 8.5 g

Protein: 28 g

Prep Time
10 mins

Cook Time
4 hrs

Total Time
4 hrs 10 mins

Ingredients

Servings: 4

1 lb skinless boneless chicken breasts, diced
1 medium yellow onion, thinly sliced
16 oz stir-fry vegetables (or 1 bag fresh vegetables of your choice)
15 oz light coconut milk (1 can)
5 garlic cloves, minced
Juice from 1 lime
3 tbsp green curry paste
2 tbsp brown sugar
1 tbsp cornstarch
1 tsp salt
1/2 tsp black pepper

Instructions

Season the diced chicken with salt and pepper, then place it in the slow cooker in an even layer.
Cover the chicken with the thinly sliced onion.
In a medium bowl, whisk together the light coconut milk, lime juice, minced garlic, brown sugar, and green curry paste until smooth. Pour this mixture over the chicken and onions in the crock pot.
Cook on High for 4–5 hours, or until the chicken is cooked through and tender.
About 30–45 minutes before serving, add the stir-fry vegetables (or fresh vegetables). In a small bowl, mix the cornstarch with 1 tablespoon of water to make a slurry and stir it into the crock pot with the vegetables. Continue cooking until the vegetables are heated through and the curry sauce has thickened slightly.
Taste and adjust seasoning with more salt, lime juice, or a pinch of sugar if desired. Serve hot over brown rice, jasmine rice, quinoa, or your favorite noodles.

Equipment

1 Slow Cooker (crock pot)

Nutrition

Serving: 1.5 cups

Calories: 272 kcal (per serving)

Carbohydrates: 17 g

Protein: 28 g

Fat: 8.5 g

Fiber: 3 g

Notes, Tips, and Variations

This slow cooker Thai green curry is forgiving and easy to adapt. The only change I would make next time is to use fresh vegetables instead of frozen if you prefer a firmer texture—frozen stir-fry mixes can become soft and slightly watery after slow cooking. Add fresh bell peppers, snap peas, broccoli florets, or sliced carrots during the last 30–45 minutes of cooking for crispness.

For a richer curry, substitute full-fat coconut milk. If you want less heat, reduce the green curry paste to 1–2 tablespoons and adjust to taste. For more flavor depth, add a splash of fish sauce or a teaspoon of soy sauce at the end, but be mindful of sodium if you are tracking calories or points.

This recipe is great for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze portions for up to 2 months. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain a smooth sauce.

If you follow a points-based diet like Weight Watchers, this lighter version can be a helpful option; however, point values will vary depending on brands and portion sizes, so adjust based on your tracker.

Recipe Tags

Course: Dinner, Main Course

Cuisine: Thai

Diet: Low Calorie, Low Fat

Cooking Method: Slow Cooker

Main Ingredient: Chicken Breast

Keyword: Crock Pot Thai Green Curry Chicken

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