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A close up shot of cooked curry with coconut milk.

Slow Cooker Thai Chicken Curry with Lentils

Discover the healing power in this slow cooker Thai chicken lentil curry! It makes for a perfect make-ahead meal and freezes beautifully.
Course Dinner
Cuisine Thai, Asian
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 6
Calories 234kcal


  • 1 medium yellow onion, chopped
  • 8 ounces cremini mushrooms, sliced
  • 1 cup dried green lentils, rinsed
  • 14.5 ounce can no-salt-added diced tomatoes
  • 3 garlic cloves, minced
  • 2 teaspoons grated fresh ginger
  • 2-3 tablespoons red curry paste (see note)
  • 2 cups low sodium chicken stock
  • 2 boneless, skinless chicken breasts
  • ½ cup full-fat coconut milk, or more as desired
  • Toppings: lime juice, fresh cilantro


  • Add all the ingredients up to the chicken breasts to the slow cooker.
  • Combine thoroughly. Season chicken with salt and pepper and place on top.
  • Cover and cook on low for 6 hours. Shred the chicken with a fork and mix into the curry. Stir in coconut milk. Serve.


  • Depending on your heat preference, feel free to add up to 3 tablespoons of curry paste
  • Can also add some peanut butter (2-3 tablespoons) and fish sauce (up to 1 tablespoon).
  • Red curry paste - if planning to enjoy with your baby or child, use less (1 tablespoon) or substitute with yellow or massaman curry paste.
  • Absolutely! Transfer to an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight.


Calories: 234kcal | Protein: 19g | Sodium: 83mg | Potassium: 834mg | Fiber: 11g | Vitamin A: 891IU | Vitamin C: 11mg | Calcium: 60mg | Iron: 4mg