2 ratings

Slow Cooker Red Curry Chicken

Curry up and make this delicious dish
Slow Cooker Red Curry Chicken
Photo courtesy of Perdue

In a dinner-time rut? This Slow Cooker Red Curry Chicken will spice up your next meal.

Recipe courtesy of Perdue

Ready in
4 h and 5 m
5 m
(prepare time)
4 h
(cook time)


If using an Asian vegetable medley that contains broccoli, add vegetables the last hour of slow cooking to keep the broccoli from overcooking.


  • 1 Pound PERDUE® Fresh Boneless Skinless Chicken Breasts or PERDUE® FRESH CUTS™ Diced Chicken Breast
  • 3 Tablespoons brown sugar
  • 3 Tablespoons red curry paste
  • 1 can coconut milk (14.5 ounces)
  • 1 lime, juiced
  • 1 (16 oz.) bag of frozen Asian vegetable medley
  • Lime wedges or chopped fresh cilantro for garnish, if desired
  • Cooked rice, if desired


Into a 4 to 5 quart slow cooker, pour in the coconut milk, red curry paste, brown sugar and the juice of one lime. Mix well. 

Cut the chicken breasts into 1 ½ inch chunks. Add the chicken and the Asian vegetable medley to the slow cooker. Toss well to coat. Cook for 4 hours on High or 6 hours on Low.

Serve in bowls with rice and extra lime wedges. Garnish with chopped fresh cilantro, if desired.