Slow Cooker Thai Chicken Curry Slow Cooker Thai Chicken Curry

Photography: Jeff Coulson

Chicken, squash and all the exotic flavours of a restaurant-style Thai curry mingle in this scrumptious slow cooker main. Serve over steamed jasmine rice and garnish with lemon or lime wedges to squeeze over top.

  • Prep time 15 minutes
  • Total time 6 hours & 30 minutes
  • Portion size 8 servings



In slow cooker, combine chicken, squash, coconut milk, ginger, curry paste, tomato paste, lime leaves (if using), brown sugar, garlic, fish sauce, soy sauce and salt.

Cover and cook on low until chicken is fall-apart tender, 6 to 8 hours.

Whisk flour with 3 tbsp water until smooth; stir into slow cooker. Stir in bok choy; cover and cook on high until sauce is thickened and bok choy is tender, about 15 minutes. Discard lime leaves. Stir in lime juice and sprinkle with peanuts.

Nutritional facts per serving: about

  • Fibre 3 g
  • Sodium 512 mg
  • Sugars 5 g
  • Protein 26 g
  • Calories 344.0
  • Total fat 21 g
  • Cholesterol 94 mg
  • Saturated fat 11 g
  • Total carbohydrate 17 g


  • Iron 29.0
  • Folate 22.0
  • Calcium 8.0
  • Vitamin A 98.0
  • Vitamin C 37.0
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Lunch & Dinner

Slow Cooker Thai Chicken Curry