Slow Cooker Thai Curry Chili
Prep time
Cook time
Total time
This delicious "cantry" recipe is perfect for cold winter nights or weekend gatherings.
Recipe type: Entree
Cuisine: Asian
Serves: 6 to 8 servings
  • 1 pound potatoes, cubed
  • 1 pound carrots, peeled and sliced
  • 2 (12-ounce) cans white premium chunk chicken breast, drained
  • 1 (14-ounce) can diced tomatoes with green chilies, drained but juice reserved
  • 1 (14-ounce) can coconut milk
  • ¼ cup peanut butter (can sub sunflower seed butter for peanut-free)
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 3 tablespoons red curry paste, or to taste
  • 3 tablespoons soy sauce or gluten-free tamari (can sub coconut aminos for soy-free)
  • 1 tablespoon brown sugar or coconut sugar
  • 1 tablespoon fish sauce
  • ½ teaspoon ground ginger
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 3 tablespoons lime juice, or to taste
  • Salt, to taste
  • 4 to 6 cups cooked brown rice
  • Chopped cilantro, for garnish (optional)
  • Salted peanuts, for garnish (optional; omit for peanut-free)
  1. Grease your slow cooker. Add the potatoes, carrots, chicken, tomatoes, coconut milk, peanut butter, onion, garlic, red curry, soy sauce, sugar, fish sauce, and ginger. Stir to combine.
  2. Cover your slow cooker and cook on high for 4 hours or low for 8 hours. If it gets too thick, add reserved tomato juice as needed. If it gets too thin, let it bubble uncovered until slightly thickened.
  3. Uncover and stir in chickpeas, lime juice, and salt.
  4. Serve on top of brown rice, and garnish with cilantro and peanuts, if desired.
Recipe by Go Dairy Free at