Dinner · Part 3 of 3: Tips & recipe card

Garlic Butter Red Curry Chicken Thighs: Easy Crockpot Dinner Tips, FAQ & printable recipe

Name: Garlic Butter Red Curry Chicken Thighs: Easy Crockpot Dinner
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Thai-inspired
Ingredients: 2 lb boneless skinless chicken thighs; 3 tbsp Thai red curry paste; 1 cup sliced bamboo shoots, drained; 2 red bell peppers, sliced into strips; 1 cup plain Greek yogurt; 4 tbsp garlic herb butter, cut into medallions

By Clara Weller · Oct 29, 2026

Slow cooker garlic butter red curry chicken thighs with peppers and bamboo shoots

Prep: 15 min
Cook: 4 h
Total: 4 h 15 min
Serves: 6

Tips for success

For the best flavor, brown the chicken thighs in a skillet before adding them to the slow cooker — but the video skips this step, so it's optional.

If you do, sear them in a hot pan with a little oil for 2-3 minutes per side until golden. This adds a deeper, caramelized flavor. However, the recipe is designed to be dump-and-go, so feel free to skip it.

To make the sauce thicker, remove the chicken and vegetables with a slotted spoon, then whisk a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) into the sauce.

Let it simmer for 10 minutes. You can also stir in a spoonful of peanut butter or almond butter for extra richness and body — though that's not in the video.

Variations

Spicy Kick: Add 1-2 minced fresh Thai chilies or a teaspoon of chili flakes along with the curry paste for extra heat. Adjust to your tolerance. The slow cooker mellows the spice, so don't be shy.
Vegetable Boost: Add 1 cup of sliced mushrooms, zucchini, or baby corn along with the peppers. These vegetables hold up well to long cooking and add more texture and nutrition to the curry.
Coconut Twist: Replace the Greek yogurt with 1 cup of full-fat coconut milk. Add it in the last 30 minutes of cooking to prevent curdling. This makes the sauce dairy-free and adds a subtle sweetness that pairs beautifully with red curry.
Herb Garden: Stir in a handful of fresh basil or cilantro just before serving. The fresh herbs brighten the rich curry and add a pop of color. You can also sprinkle with lime zest for extra aroma.

Storage and make-ahead

Fridge: Store in an airtight container in the fridge for up to 4 days. Reheat gently, adding a splash of broth or water if needed.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Reheat in a saucepan over medium-low heat, stirring occasionally, until heated through. Or microwave in 30-second bursts, stirring between.

Store leftover curry in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or chicken broth if the sauce has thickened too much. The flavors will continue to meld overnight, making leftovers even better.

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed. Add 30 minutes to the cooking time to account for the chilled ingredients. This makes it a true set-and-forget meal for busy mornings.

Serving ideas

Serve this curry over fluffy steamed basmati rice or jasmine rice to soak up the sauce. Warm garlic naan on the side is perfect for dipping.

For a low-carb option, serve with cauliflower rice or over sautéed greens. The curry is rich and satisfying on its own, but the rice or naan balances the heat and adds substance.

For a complete meal, add a side of cucumber salad or a simple green salad with a lime vinaigrette. The cool, crisp vegetables contrast nicely with the warm, spicy curry.

You can also top each serving with fresh cilantro, sliced green onions, or a squeeze of lime — though these are not in the video. This is a versatile dish that pairs well with many sides.

Frequently asked questions

Can this recipe be made with chicken breasts?

Yes, boneless skinless chicken breasts work, but they cook faster and can dry out. Use the same amount, but check for doneness at the 2-hour mark on low. The internal temperature should be 165°F (74°C). Consider adding the yogurt and butter after the chicken is cooked to avoid overcooking.

Why does the sauce sometimes curdle?

Curdling happens when dairy is exposed to high heat or acidic ingredients. To prevent it, use full-fat Greek yogurt and add it at the beginning as the video shows, but ensure the slow cooker is on low, not high. If curdling occurs, whisk the sauce vigorously to smooth it out, or blend it briefly with an immersion blender.

Can this curry be made ahead and frozen?

Absolutely. Let the curry cool completely, then transfer to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating. The sauce may separate slightly upon reheating; stir well and add a splash of broth or water to restore the consistency.

What can be used instead of bamboo shoots?

If bamboo shoots are unavailable, use sliced water chestnuts for a similar crunch, or add extra bell peppers. You can also omit them entirely; the curry will still be delicious. The video includes bamboo shoots, but they're not essential to the dish's success.

How spicy is this dish?

Spice level depends on the brand of red curry paste. Most are moderately spicy, but you can control it by using less or more. The yogurt and butter mellow the heat. For a milder version, use 2 tablespoons of paste; for more heat, add fresh chilies. Taste the sauce before serving and adjust.

Recipe card

Garlic Butter Red Curry Chicken Thighs: Easy Crockpot Dinner

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

2 lb boneless skinless chicken thighs
3 tbsp Thai red curry paste
1 cup sliced bamboo shoots, drained
2 red bell peppers, sliced into strips
1 cup plain Greek yogurt
4 tbsp garlic herb butter, cut into medallions

Instructions

Place the chicken thighs in the bottom of a 6-quart slow cooker in a single layer. Spoon the Thai red curry paste over the chicken and spread it evenly. Scatter the sliced bamboo shoots and red bell pepper strips over the top.
Dollop the Greek yogurt over the chicken and vegetables. Place the medallions of garlic herb butter on top, distributing them evenly across the surface.
Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken is cooked through and tender. The sauce will be bubbling gently around the edges.
Use an instant-read thermometer to check that the thickest part of a chicken thigh registers at least 165°F (74°C). The chicken should be opaque throughout and easily pull apart with a fork.
Turn off the slow cooker. Gently stir the curry to combine the sauce, being careful not to shred the chicken. Let the curry rest uncovered for 5 minutes so the sauce settles and thickens slightly.
Spoon the curry over steamed basmati rice or serve with warm garlic naan. Ladle extra sauce over each portion.

Contains: milk

Estimated nutrition per serving

Calories: 480
Protein: 32 g
Carbohydrates: 12 g
Fat: 34 g
Sodium: 800 mg

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.