This dump and go slow cooker chicken Panang curry is one tasty and effortless dinner! Chicken thighs are cooked in a creamy coconut and peanut sauce, with just the right amount of spice. This Thai red curry is sweet, nutty and perfectly delicious.
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Every now and again, I get a real craving for Thai food, and this chicken panang curry really hits the spot! Adapted from my super popular Beef Panang Curry, this slow cooker chicken recipe does not skimp on flavor.
Just chop the veggies and add everything into the Crockpot to slow cook. When ready to serve, shred the chicken, garnish and enjoy! It's that simple!
The flavors are so well balanced and the sauce is wonderfully fragrant. The chicken thighs shred beautifully and are juicy and tender. I could eat this every night of the week and wouldn't get bored!
If you love Thai cuisine as much as me, be sure to check out my Coconut Chicken Curry and Thai Chicken and Rice Soup too!
Why you will love this recipe!
- Dump and go recipe: This is my favorite kind of Crockpot recipe! Pop the ingredients in, set to cook, and forget about it til dinner time!
- Freezer friendly: This is a great meal to stock up your freezer with and it's easy and quick to reheat and serve.
- Easy to reheat: Leftovers keep well in the fridge and can be reheated on the stovetop.
- Dietary info: This recipe is gluten-free.
Ingredients and Notes
- Veggies: Onion and bell peppers.
- Ginger and Garlic: Use fresh and finely grate or mince them for best results.
- Thai Red Chilies: I used a couple of small chilies in this recipe. You can omit them if you want a milder tasting curry, or add in a couple more if you llike it spicy!
- Lemongrass: This adds a fresh and citrusy flavor. This ingredient is a non-negotiable for me!
- Lime: Lime zest and lime juice help to balance out the sweetness.
- Coconut Milk: Use full fat coconut milk for the creamiest texture and flavor. Coconut cream will be too thick and lite is too thin with less taste.
- Red Curry Paste: Thai red curry paste brings the flavor and spice. Use a good quality store bought paste.
- Peanut Butter: I like to use crunchy peanut butter for extra
- Fish Sauce: To season the curry and add an umami flavor.
- Chicken Thighs: Chicken thighs are great for slow cookers as they get really perfectly tender.
- Garnish: Optional but highly recommended! Cilantro, sliced red chilies and peanuts. You can also squeeze over some additional lime juice if you like.
How to make Crockpot Thai Red Curry with Chicken Thighs
Be sure to scroll down for the full recipe!
- Chop the veggies and mince the garlic and ginger. Add everything, other than the chicken, to the Crockpot, and stir to combine.
- Place in the chicken thighs.
- Put the lid on and set to cook.
- When ready to serve, shred the chicken (I do this right in the Crockpot) and stir it into the sauce.
- Serve with garnish of sliced red chilies, peanuts and fresh cilantro.
Serving Suggestions
This slow cooker chicken panang curry is perfect served up with plain rice (jasmine is my favorite, but basmati will work too), or sticky rice. Brown rice works well, and cauliflower rice isn't a bad option either.
Recipe Variations
- Add different veggies into this Crockpot Thai curry. Carrots, sweet potato and green beans are all great additions.
- You can use chicken breast instead of thigh, but you will need to reduce the cooking time a little so that they don't dry out. For breasts cook on low for 4-5 hours or high for 2-3 hours.
- If you have kaffir lime leaves then for sure toss a few of those in at the start of cooking! It's rare that I can find them where I live, but they are for sure a great addition!
Storage, Freezing and Reheating
Once made, let the chicken Panang curry cool and then transfer to Ziplock bags or an airtight container.
It will keep well in the fridge for up to 3 days and can be heated through in a pot on the stovetop to serve. It will keep for up to 6 months in the freezer. Defrost it fully before reheating.
Coconut milk can sometimes become a little grainy when frozen, reheat it gently and stir to reduce this.
The fat will separate during storage, just stir it back together before reheating.
Recipe Notes and Tips
- If your coconut milk is very thick, you can add a little (¼ cup) of chicken stock or broth to the Crockpot. Check on it during cooking and you can add more if you wish.
- For a deeper flavor, you can sear the chicken thighs before adding them to the slow cooker. I wanted to make this a true dump and go recipe, and it tastes great without doing this, but sear them for a more restaurant quality style dish.
- Mince the garlic and ginger rather than chopping it. You'll get more flavor this way.
- Once made, you can keep the slow cooker on the warm setting for up to 4 hours.
Slow Cooker Chicken Panang Curry
Equipment
- 6-quart Crockpot can use another slow cooker brand and this recipe will work in a smaller or larger capacity.
Ingredients
- 1 small onion (diced)
- 4 garlic cloves (minced)
- 1 inch fresh ginger (minced)
- 2 red bell peppers (diced)
- 2 Thai red chillies (sliced) (optional)
- 1 stem lemongrass
- zest and juice of 1 lime
- 1 can full fat coconut milk (13.5fl oz / 400ml)
- ¼ cup Thai red curry paste (4 tablespoons)
- 1 cup peanut butter (260g)
- 1 tablespoon fish sauce
- 2 pounds boneless skinless chicken thighs (900g)
Garnish
- fresh cilantro
- peanuts
- sliced red chilies
Instructions
- Add all of the ingredients, except the chicken, into the slow cooker. Stir to combine.1 small onion, 4 garlic cloves, 1 inch fresh ginger, 2 red bell peppers, 2 Thai red chillies, 1 stem lemongrass, zest and juice of 1 lime, 1 can full fat coconut milk, ¼ cup Thai red curry paste, 1 cup peanut butter, 1 tablespoon fish sauce
- Place in the chicken thighs, put the lid on and set to cook on low for 6 hours or high for 4 hours.2 pounds boneless skinless chicken thighs
- Once ready, use two forks to shred the chicken directly in the slow cooker. Stir well so that the chicken soaks up the sauce.
- Serve with garnish.fresh cilantro, peanuts, sliced red chilies
Notes
- If your coconut milk is very thick, you can add a little (¼ cup) of chicken stock or broth to the Crockpot. Check on it during cooking and you can add more if you wish.
- For a deeper flavor, you can sear the chicken thighs before adding them to the slow cooker. I wanted to make this a true dump and go recipe, and it tastes great without doing this, but sear them for a more restaurant quality style dish.
- Mince the garlic and ginger rather than chopping it. You'll get more flavor this way.
- Once made, you can keep the slow cooker on the warm setting for up to 4 hours.
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