I LOVE Thai food and I love my crock pot, so this Crock Pot Thai Green Curry Chicken Recipe was the perfect marriage. Easy to put together, the end result is a delicious and filling green curry chicken that clocks in at only 6 Points per serving.
The only thing that I would do differently next time, is to use fresh vegetables. The frozen Asian stir-fry vegetables that I used tasted fine but were limp and soggy. If you prefer a firm texture to your veggies, then I’d suggest using fresh vegetables instead of frozen ones.
Either way, this is still a super tasty and super easy Weight Watchers Crock Pot Recipe. Serve it over some brown rice or noodles for a complete meal.
Crock Pot Thai Green Curry Chicken Recipe
- 1 Slow Cooker
- 1 lb skinless boneless chicken breasts - diced
- 1 medium yellow onion - thinly sliced
- 16 oz stir fry vegetables - or use your choice of fresh, 1 bag
- 15 oz light coconut milk - 1 can
- 5 garlic cloves - minced
- Juice from 1 lime
- 3 tbsp green curry paste
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tsp salt
- ½ tsp black pepper
- Salt and pepper chicken, and place inside the crock pot.
- Cover with onion slices.
- In a medium bowl, whisk together the coconut milk, lime juice, garlic, sugar, and curry paste, and pour over the chicken and onions.
- Cook on high for 4-5 hours.
- During the last 30-45 min of cooking, add in the vegetables. Then, in a small bowl, mix cornstarch with 1 tbsp water and add to the crock pot with the vegetables. Cook until vegetables are heated through and the curry sauce thickens.