Go Back
–+ servings
A close up shot of cooked curry with coconut milk.
Pin Print
5 from 11 votes

Slow Cooker Thai Chicken Lentil Curry

By: Min Kwon | MJ and Hungryman
A cozy, hearty meal is what I promise with this Thai chicken and lentil curry recipe! Made with a few kitchen staples, it's a healthy and EASY dinner perfect for the whole family.
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes
Servings: 6
Want to save this recipe for later?
Just enter your email and get it sent to your inbox. Plus you'll get easy, family-friendly recipes every week to lighten your mealtime mental load.

Equipment

Ingredients 

  • 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
  • 1 teaspoons grated fresh ginger
  • 1-2 tablespoons red curry paste, (see note)
  • 2 cups low sodium chicken stock
  • 2 boneless, skinless chicken breasts
  • 1/2 cup full-fat coconut milk, or more as desired
  • Toppings: lime juice, fresh cilantro

Instructions 

  • Add all the ingredients up to the chicken breasts to the slow cooker.
  • Combine thoroughly. Place chicken 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.

Notes

  • Depending on your heat preference, feel free to add up to 2 tablespoons of curry paste
  • If planning to enjoy with your baby or child, use 1 tablespoon or substitute with yellow or massaman curry paste, which are milder in flavor

Nutrition

Calories: 234kcal | Protein: 19g | Sodium: 83mg | Potassium: 834mg | Fiber: 11g | Vitamin A: 891IU | Vitamin C: 11mg | Calcium: 60mg | Iron: 4mg
Like this recipe? Rate and comment below!