5 from 24 votes
Crock-Pot Thai Peanut Butter Chicken Curry
This slow cooker chicken curry uses boneless thighs and sweet potato as a base, cooked in a sauce with almond and coconut milks, peanut butter, red curry paste, and aromatics. The dish is finished with added vegetables like bell pepper, cauliflower, and broccoli, thickened with tapioca starch to create a creamy, mildly spicy curry. It’s served over rice or cauliflower rice and garnished with cilantro, green onions, and peanuts for added texture and flavor.
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings:
4
People
Calories:
423 kcal
Course:
Main Course, Dinner
Cuisine:
Thai
Ingredients
- 1 pound chicken thighs boneless, skinless
- 2 cups sweet potato (260 grams) cut into 1-inch cubes
- 1 cup almond milk unsweetened
- 1 cup coconut milk light, canned
- 1/4 cup soy sauce plus additional for serving, optional (gluten-free, if needed, reduced-sodium
- 3 tablespoons peanut butter natural creamy
- 4 teaspoons red curry paste
- 2 teaspoons ginger minced, fresh
- 1 teaspoon fish sauce
- 1 teaspoon coconut sugar
- 4 teaspoons tapioca starch
- 1 red bell pepper roughly chopped
- 2 cups cauliflower cut into large florets
- 3 cups broccoli cut into large florets
- cauliflower rice for serving, or white rice
- cilantro for garnish
- green onion for garnish
- peanuts for garnish
- sriracha for serving, optional
Instructions
- Place the chicken and sweet potato at the bottom of a slow cooker (mine is 7 quarts).
- Combine the almond milk, coconut milk, soy sauce, peanut butter, curry paste, ginger, fish sauce, and coconut sugar in a large microwave-safe measuring cup. Microwave for 30 seconds to 1 minute until the peanut butter is smooth and melted.
- Pour the peanut mixture over the chicken. Cover the Crock Pot and cook until the potatoes and chicken are tender, about 3-4 hours on low.
- Once cooked, whisk the tapioca starch and 8 teaspoons of the Crock Pot liquid together in a medium bowl until smooth. While whisking, stir the mixture back into the Crock Pot until well-mixed. If it's easier to whisk the chicken, remove it with a slotted spoon first.
- Add the red pepper, cauliflower, broccoli, and chicken (if you removed it). Cover and cook for an additional hour until the sauce is thick and the vegetables are tender.
- One cooked, shred the chicken and stir it into the sauce.
- Serve over rice of choice, along with cilantro, green onions, extra peanuts, and soy sauce or sriracha, if desired!
- Enjoy!
Cup of Yum
Notes
- Serving the curry over cauliflower rice sautéed in coconut oil enhances the dish’s flavor and texture.
Nutrition Information
Calories
423kcal
(21%)
Carbohydrates
34.3g
(11%)
Protein
31g
(62%)
Fat
20.8g
(32%)
Saturated Fat
6.4g
(32%)
Polyunsaturated Fat
0.2g
(1%)
Cholesterol
95mg
(32%)
Sodium
1185mg
(49%)
Potassium
695mg
(15%)
Fiber
7g
(28%)
Sugar
11.5g
(23%)
Vitamin A
3365IU
(67%)
Vitamin C
223.6mg
(248%)
Calcium
47mg
(5%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 4 People
Amount Per Serving
Calories 423
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 34.3g | 11% |
| Protein | 31g | 62% |
| Fat | 20.8g | 32% |
| Saturated Fat | 6.4g | 32% |
| Polyunsaturated Fat | 0.2g | 1% |
| Cholesterol | 95mg | 32% |
| Sodium | 1185mg | 49% |
| Potassium | 695mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 11.5g | 23% |
| Vitamin A | 3365IU | 67% |
| Vitamin C | 223.6mg | 248% |
| Calcium | 47mg | 5% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.