If you’re a fan of cozy, comforting meals that practically cook themselves, this slow cooker yellow chicken curry is going to be your new favorite. Inspired by my Thai red curry recipe, this version uses yellow curry paste for a slightly milder, sweeter flavor that pairs beautifully with coconut milk and tender chicken. It’s rich, flavorful, and perfect for busy weeknights.
Why You’ll Love This Recipe
There’s something magical about slow cooker meals—especially when it comes to curry. All the flavors slowly meld together into something better than you could get from a quick stovetop version. This slow cooker Thai yellow chicken curry is:
- So easy to prep and totally hands-off after that
- Loaded with colorful veggies and tender chicken
- Creamy, fragrant, and family-approved
- Naturally dairy-free and easily adaptable
If you love this recipe, you might also enjoy these other easy recipes from the blog: Slow Cooker Thai Red Chicken Curry, Easy Slow Cooker Chicken Curry, Best Slow Cooker Chicken Tikka Masala, and more slow cooker meals.
What You’ll Need for This Slow Cooker Yellow Chicken Curry
Here’s a quick look at the ingredients for this slow cooker Thai yellow chicken curry:
- Oil: Just a bit for sauteing the veggies.
- Aromatics: Onion, garlic, and fresh ginger set the flavor base.
- Veggies: Bell pepper, green beans, and carrots add color and texture.
- Yellow curry paste: Use a good-quality Thai yellow curry paste.
- Brown sugar & soy sauce: For a hint of sweetness and umami.
- Chicken breasts: Thinly sliced for quicker, even cooking.
- Thai basil: Adds a beautiful herbal note.
- Coconut milk: Use full-fat, unsweetened coconut milk for the creamiest results.
- Lime & cilantro: Fresh garnishes that bring everything to life.
How to Make Slow Cooker Yellow Chicken Curry
This yellow curry chicken slow cooker recipe is super simple and doesn’t require much hands-on time. Here’s how to make it:
- Saute the vegetables: In a skillet, heat the oil over medium. Add chopped onion, bell pepper, green beans, carrots, garlic, and ginger. Cook for about 8 to 10 minutes, until softened and fragrant.
- Transfer to slow cooker: Add the sautéed veggies to your slow cooker. Stir in yellow curry paste, brown sugar, soy sauce, sliced chicken breasts, Thai basil, and coconut milk.
- Cook: Cover and cook on high for 4 hours or low for 6 hours.
- Serve: Spoon into bowls and garnish with lime wedges and chopped cilantro. Serve with rice or your favorite grain.
Slow Cooker Yellow Curry Chicken Recipe Tips
- If your yellow curry paste is mild, feel free to add a chopped chili or a dash of red pepper flakes for more heat.
- Swap out the chicken for tofu or chickpeas for a vegetarian option.
- You can use frozen veggies in a pinch, just reduce the cooking time slightly.
Recipe FAQs
Absolutely. Boneless, skinless thighs work great in the slow cooker and become super tender.
Yes! This curry keeps well in the fridge for up to 4 days and also freezes beautifully.
Yellow curry is typically milder than red or green curry, making it great for kids or anyone who prefers less heat.
It adds more depth of flavor, but if you’re in a rush, you can skip it. Just know the texture might be a bit softer.
Slow Cooker Yellow Chicken Curry Recipe
Equipment
- Slow Cooker
Ingredients
- 2 tbsp oil
- 1 onion chopped
- 1 bell pepper sliced
- 1 cup green beans chopped
- 2 carrots chopped
- 5 garlic cloves minced
- 2 tsp fresh ginger grated
- 5 tbsp yellow curry paste
- 1 tbsp brown sugar
- 1 tsp soy sauce
- 2 chicken breasts thinly sliced (about 3″ x 1″)
- 1/4 cup Thai basil chopped
- 1 14 oz can coconut milk (unsweetened)
For garnish:
- Lime wedges
- Cilantro chopped
Instructions
- In a skillet, heat oil over medium heat. Add onion, bell pepper, green beans, carrots, garlic, and ginger. Cook for 8–10 minutes, until softened and fragrant.
- Transfer vegetables to the slow cooker. Add yellow curry paste, brown sugar, soy sauce, chicken, Thai basil, and coconut milk.
- Stir everything to combine. Cover and cook on high for 4 hours or low for 6 hours.
- Serve hot, garnished with lime juice and cilantro. Best with jasmine rice or brown rice.
Notes
- Curry paste can vary in saltiness and spice. Taste before serving and adjust seasoning as needed.
- Add a splash of fish sauce or extra soy sauce if you want more umami.
- Want it creamier? Stir in an extra half can of coconut milk before serving.
- Leftovers make a great meal prep option for lunch the next day.
This slow cooker yellow chicken curry has quickly become a go-to dinner in our house. The flavors are bold yet balanced, and I love how effortless it is. Just a little chopping and sautéing at the start, and the slow cooker does the rest.
If you liked this recipe, definitely check out Slow Cooker Thai Red Chicken Curry for another easy and delicious dinner idea. Happy slow cooking!
