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Slow Cooker Thai Red Curry Chicken

Quick & Simple Meals
A warming, bold, and creamy Thai-inspired chicken curry made in the slow cooker with kabocha squash, red curry paste, kale, and coconut milk. Easy, hands-off, and full of flavor.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4
Calories 410 kcal

Ingredients
  

  • 1 –2 cups chicken stock
  • 2 –4 tablespoons Thai red curry paste
  • 1 tablespoon soy sauce gluten-free if needed
  • 1 tablespoon coconut sugar or maple syrup or brown sugar
  • 1 tablespoon minced ginger
  • 1 tablespoon fish sauce
  • 3 cloves garlic minced
  • 1 lb boneless skinless chicken thighs cut into bite-sized pieces
  • 1 large kabocha squash peeled and cut into 1-inch cubes
  • 1 medium yellow onion chopped
  • 1 –2 chili peppers chopped
  • 14 oz can coconut milk
  • 1 large bunch kale roughly 2 packed cups, torn into pieces
  • Optional: fresh cilantro chili peppers, and lime for garnish

Instructions
 

  • Add everything except coconut milk and kale to your slow cooker. Stir well to combine.
  • Cook on high for 4 hours (or low for 6–7 hours) until chicken is tender and squash is soft.
  • Stir in coconut milk and kale.
  • Let warm through while preparing rice or quinoa.
  • Serve with desired base and garnish with lime, cilantro, and chili peppers.
  • See full steps with tips & photos → https://mischacrossing.com/slow-cooker-thai-red-curry-chicken/

Notes

  • Kabocha squash can be replaced with butternut squash if preferred.
  • Adjust red curry paste based on heat preference—start with 2 tablespoons if you're sensitive to spice.
  • This recipe reheats beautifully and tastes even better the next day.