Slow Cooker Chicken Curry

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  • Total Time: 2–5 hrs 45 mins
  • Hands-on Time: 15 mins
  • Makes: 8 servings

This homemade slow cooker red curry chicken recipe features Thai flavor in a robust red curry sauce with just the right amount of heat and sweet.


  • 2 cups red curry sauce (see recipe here)

    1 tablespoon grapeseed oil

    2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

    1 teaspoon Frontier Co-op Organic Turmeric

    1/2 teaspoon Frontier Co-op Organic Coriander

    2 tablespoons fish sauce

    2 tablespoons brown sugar

    2 cups reconstituted Frontier Co-op Organic No-Chicken Broth Powder

    1 red bell pepper, chopped

    1 carrot, diced

    1 Yukon gold potato, diced

    1 lime, cut into wedges

    1/4 cup fresh cilantro leaves, chopped

    1/8 cup scallions, chopped


    1. Pour red curry sauce into slow cooker.

    2. In a skillet over very high heat, heat grapeseed oil. Brown chicken pieces for about 30 seconds per side. Transfer chicken pieces to slow cooker.

    3. Stir in turmeric, coriander, fish sauce, sugar and low-sodium broth.

    4. Cook on high for 2 hours, or low for 5 hours.

    5. Add bell pepper, carrots and potatoes. Cook another 30 minutes on high, or for an hour on low.

    6. Serve over jasmine rice with lime wedges for squeezing. Garnish with cilantro and scallions.

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