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5 from 1 vote

Slow Cooker Thai Peanut Chicken Curry

Easy slow cooker Thai peanut curry with chicken with carrots and broccoli. Perfect for a weeknight meal.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: slow cooker
Cuisine: Thai
Keyword: coconut milk
Servings: 6 -8
Author: Lindsey Johnson
Cost: $20


  • Slow cooker


  • 1 tablespoon coconut or other oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 2.5 pounds boneless skinless chicken thighs, cut into 1" dice
  • 3 carrots peeled and cut into thick slices
  • 1 14-ounce can coconut milk
  • 1/2 cup natural peanut butter
  • 1/4 cup Thai red curry paste
  • 1/4 cup tamari or soy sauce
  • 2 ounces 4 tablespoons palm sugar, coconut sugar or brown sugar, to taste (add more if you prefer a sweeter curry)
  • 6 cups broccoli florets

For serving:

  • Hot cooked brown or white Jasmine rice, quinoa, or noodles
  • 1 bunch scallions green onions, thinly sliced
  • 1/2 cup roasted or raw peanuts roughly chopped


  • Heat the oil in a large skillet set over medium-high heat. Add the onion. Cook, stirring often, for 5-6 minutes, or until it starts to become translucent. Add the garlic and ginger. Continue cooking for another 1-2 minutes, until fragrant. Remove from heat and set aside.
  • Place the diced chicken thighs, carrots, and onion mixture into a 4-6 quart slow cooker.
  • In a bowl, stir together coconut milk, peanut butter, curry paste, tamari, and coconut sugar. Pour the mixture over the chicken and veggies. Gently stir to combine. Cook on LOW for 6 hours or HIGH for 3 hours.
    Slow Cooker Thai Peanut Chicken Curry
  • After the 3-6 hour mark, depending on the setting used, open slow cooker. Spoon off any extra oil or rendered fat, if desired. Add the broccoli florets. Gently stir. Replace lid and cook for another 30 minutes on HIGH or 60 minutes on LOW, or until the broccoli is just cooked through and tender.
    Slow Cooker Thai Peanut Chicken Curry
  • Serve the curry over hot, cooked rice or quinoa, and top with a sprinkling of green onions and peanuts.


Light or full-fat coconut milk can be used.If sauce is too thick after cooking, add a tiny bit of water to thin the sauce.Substitute cashew or almond butter for peanut butter, if needed.Two 14-ounce packages of firm or extra-firm tofu can be used in place of the chicken. Cube tofu and lightly fry in a pan before placing in slow cooker. Reduce cooking time by 1-2 hours, or tofu may crumble into the sauce.Boneless, skinless chicken breasts can also be substituted for the chicken thighs.