Super easy Thai green chicken curry in a slow cooker

This Chicken Thai green curry is made with store-bought curry paste, coconut milk, and chicken thighs. The slow cooker does its wonders and just like this, you will come home to a warm delicious dinner that your whole family will love. Serve it with freshly cooked basmati rice or jasmine rice and enjoy (nearly) authentic Thai food.

The post has extra tips to make sure the recipe comes out amazing on your first try. If you're in a rush, use the link above to jump to the recipe card at the end! 👩‍🍳🔝
two cooked chicken thighs in green curry sauce served with basmati rice

Chicken Green Curry in slow cooker


Why you will love this crockpot Thai chicken curry recipe

  • It is quick and easy! If you have a slow cooker you know what I mean when I say it is easy, right? We put all the ingredients in the bowl and forget about it. Dinner is done. 
  • Budget-friendly. With only three ingredients this slow cooker Thai chicken curry is extremely cost effective.
  • Great family dinner. Tender chicken in delicious coconut curry sauce served on a bed of basmati rice. What not to love!

Recipe ingredients

This is a 3-ingredients green curry recipe. That’s it, only 3.

ingredients needed to make Green chicken curry

Recipe Notes

  • Chicken. I used chicken thighs, bone-in, skin-on. But you can use any cuts of chicken such as chicken breasts, boneless chicken thighs, or drumsticks. Just adjust the cooking time accordingly.
  • Thai green curry paste. To make green curry from scratch is surely nice and the freshly grounded paste tastes and smells amazing. However, it is just not possible to make it on a busy weeknight when sports training finishes at 8 pm and everyone is hungry. If you are well organized and have a homemade green curry paste, good on you! The rest of us will use a good quality store-bought green curry paste. 
  • Full fat coconut milk. I always use organic coconut milk and make sure no thickeners, stabilizers, or emulsifiers are added.

See the recipe card below for a full list of ingredients and measurements 👇

Substitutions & Variations

  • Curry paste. You can use any Thai curry paste for this recipe, yellow or red curry paste will work too.
  • Add chopped vegetables such as carrots, green beans, baby corn, and bamboo shoots.

How to make…

As promised this curry recipe is a breeze to prepare. I sear the chicken. I believe it adds more flavor to the dish. I do it by placing my slow cooker bowl on the stove. If you can’t use your bowl on the stove, sear the chicken in a frying pan.

4 chicken thighs in a frying pan

Step 1: Heat a little bit of olive oil in your slow cooker bowl over low heat. Add the chicken thighs and season with salt and black pepper. Cook for 3-4 minutes.

seared chicken thighs in a frying pan

Step 2: Once the skin has got golden color, turn the chicken pieces around and cook on the other side for a couple of minutes.

chicken thighs cooking in coconut milk

Step 3: Add curry paste, stir to combine, and let it cook for a minute before adding coconut milk.

a photo of slow cooker setting, low, 4 hours

Step 4: Transfer the bowl back into the slow cooker and cook on low for 4 hours.

Expert Tips 👩‍🍳

  • I noticed that cooking time varies from slow cooker to slow cooker and also depends on the size of your chicken pieces. My chicken thighs were cooked in 2 hours on low. Please check the cooking times for your slow cooker. 
  • I only used one serving of green curry paste, which would serve two people. That ensures that the curry is less spicy and my kids can enjoy it too.

Chicken thighs in Thai green curry, cooked in a slow cooker

How to store

🥙 Refrigerate

Once the chicken green curry has cooled down, transfer it to an airtight container and refrigerator promptly. Properly stored, chicken green curry can last in the refrigerator for 3 to 4 days.

❄️ Freeze 

If you want to store the curry for longer periods, you can freeze it. Ensure the curry is cooled down completely before freezing. Use freezer-safe containers or heavy-duty freezer bags. Label the containers with the date of preparation. Frozen chicken green curry can last for 2 to 3 months in the freezer.

🍽️ Reheating

When you’re ready to eat the stored curry, thaw it overnight in the refrigerator if it’s frozen. Reheat the curry thoroughly on the stovetop or in the microwave until it’s piping hot all the way through. Stir occasionally to ensure even heating. Enjoy delicious Thai green curry chicken.

Thai chicken green curry served with basmati rice

Frequently asked questions

What is the difference between a slow cooker and a crock pot?

A slow cooker and a Crockpot are essentially synonymous. A slow cooker refers to a type of kitchen appliance that comes in various brands, with Crockpot being one of them.

Have you tried this slow cooker thai chicken curry recipe? If so, I'd greatly appreciate it if you could leave a star rating and share your thoughts in a comment. Your feedback means a lot to me, and it can also help others who are interested in trying it out. Thank you! 🌟👩‍🍳

📖 Recipe

chicken thighs in Thai green curry sauce

Slow cooker Thai Chicken Green Curry

Elena Elliott
Spend 5 minutes to prep the chicken and let the slow cooker do its magic. Tender juicy chicken thighs cooked in fragrant green curry paste with coconut milk. A no-fuss dinner that your whole family will enjoy.
5 from 3 votes
Prep Time 5 minutes
Slow cooker 4 hours
Course dinner
Cuisine Thai
Servings 4 people



  • 4-6 chicken thighs, skin-on, bone-in
  • 1 serve Thai green curry paste see the serving instructions on the package
  • 1 tin full-crean coconut milk
  • 1 tablespoon extra virgin olive oil for frying


  • If your slow cooker is stovetop safe: heat some olive oil in the bow lover the low heat. Season chicken pieces with salt and black pepper and quickly fry the chicken thighs until they are seared and golden.
  • If you can't use the slow cooker bowl on the stove, simply use a frying pan to sear the chicken.
  • Once chicken is seared, add green curry paste and using a wooden or silicon spoon mix the paste for a couple of minutes, until aromatic.
  • Add coconut milk and transfer the bowl to the slow cooker.
  • Cook on low for 4 hours.


  • The cooking time varies from slow cooker to slow cooker and also depends on the size of your chicken pieces. My chicken thighs were small and were cooked for 2 hours on low. Please check the cooking times for your slow cooker. 
  • I only used one serving of green curry paste, which would serve two people. That ensures that the curry is less spicy and my kids can enjoy it too.
Keyword slow cooker Thai green chicken curry
Tried this recipe?Let us know how it was!

More slow cooker recipes

How to make homemade chicken stock in a crock pot

Easy 5-Ingredient crockpot potato soup

Similar Posts

One Comment

  1. 5 stars
    Ich habe dieses Rezept ohne Slow cooker ausprobiert , es war auch sehr lecker und ich bin am Überlegen mir so einen Cocher kaufen.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating