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Crockpot Thai Peanut Butter Chicken Curry

This Crockpot Thai Peanut Butter Chicken Curry is a dairy and gluten free, healthy and easy dinner for busy weeknights that the whole family will love! Set it and forget it!
Course Dinner, Main Course
Cuisine Thai
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 People
Calories 423kcal
Author FoodFaithFitness


  • 1 Lb Boneless skinless chicken thighs
  • 2 Cups Sweet potato, cut into 1 inch cubes (260g)
  • 1 Cup Elmhurst Milked Peanuts
  • 1 Cup Light canned coconut milk
  • 1/4 Cup Reduced-sodium soy sauce + additional for serving, optional (GF if needed)
  • 3 Tbsp Natural creamy peanut butter
  • 4 tsp Red curry paste
  • 2 tsp Fresh ginger, minced
  • 1 tsp Fish sauce
  • 1 tsp Coconut sugar
  • 4 tsp Tapioca starch
  • 1 Red bell pepper, roughly chopped
  • 2 Cups Cauliflower, cut into large florets
  • 3 Cups Broccoli, cut into large florets
  • Cilantro, for garnish
  • Green onion, for garnish
  • Peanuts, for garnish
  • Sriracha, for serving, optional
  • Cauliflower rice, or white rice, for serving. *


  • Place the chicken and sweet potato in the bottom of a slow cooker (mine is 7 quarts.)
  • Combine the Milked Peanuts, coconut milk, soy sauce, peanut butter, curry paste, ginger and fish sauce and coconut sugar in a large microwave-safe measuring cup. Microwave for 30 seconds to 1 minute, until the peanut butter is smooth and melted.
  • Pour the peanut mixture over the chicken, spooning it over the chicken. Cover the slow cooker and cook until the potatoes and chicken are tender, about 3-4 hours on LOW
  • Once cooked, whisk the tapioca starch and 8 tsp of the slow cooker liquid together in a medium bowl until smooth. While whisking, stir it back into the slow cooker until well mixed. (You can take the chicken out with a slotted spoon first if it's easier to whisk it in!)
  • Add in the red pepper, cauliflower and broccoli (and chicken if you took it out) and cover and cook an additional hour until the sauce is thick and the vegetables are tender. 
  • One cooked, shred the chicken and stir it into the sauce.
  • Serve over rice of choice, along with cilantro, green onions, extra peanuts and soy sauce or sriracha, if desired!


*I served this over cauliflower rice that had been sauteed in coconut oil and it was perfect!


Calories: 423kcal | Carbohydrates: 34.3g | Protein: 31g | Fat: 20.8g | Saturated Fat: 6.4g | Polyunsaturated Fat: 0.2g | Cholesterol: 95mg | Sodium: 1185mg | Potassium: 695mg | Fiber: 7g | Sugar: 11.5g | Vitamin A: 3365IU | Vitamin C: 223.6mg | Calcium: 47mg | Iron: 2.7mg