Crockpot Pineapple Chicken Thai Green Curry

Due to a hectic weekday night schedule, we again needed to find a meal that be prepped ahead of time and then be ready for us when we returned home…so we looked to the Slow Cooker as we often do. This time, we went with Thai flavours and relied on Green Curry paste to make it happen. Normally, when we make a Thai Curry, we make it very saucy, but in the slow cooker, this one came out more like a (very nontraditional) risotto, which was actually rather pleasant.

The one thing we’d do differently next time is that we’d add more hot peppers. We were going for the spicy/sweet/tangy combination we love, but the coconut milk really toned down the two peppers that we used. Fear not though…a little Sriracha did the trick and built the heat to where we wanted in the end.

Time: 30 Minutes to Prep and 1-2 hours in the crockpot to finish


  • Ground Chicken
  • Broccoli
  • Red Bell Pepper
  • Green Bell Pepper
  • Pineapple
  • Onion
  • Ginger
  • Hot Peppers
  • Mushrooms
  • Thai Green Curry Paste
  • Coconut Milk
  • Rice (We used a cup)


  • Peel, slice, and core your pineapple, and then cut it into chunks.
  • Slice your onion, bell peppers, hot peppers, and mushrooms, and julienne your ginger.
  • Heat some oil in a large pan, and add in your onion, peppers, and ginger. Sauté until they begin to soften.
  • As your veggies (minus mushrooms and broccoli) cook, heat some oil in a rice pot, and then add your rice. Toss, and cook until it becomes opaque. Then add 2-2.5x water as compared to your rice volume, turn to low, and allow to cook until the rice has fully absorbed.
  • While your rice cooks, cut and steam your broccoli until it’s a vibrant green and al dente.
  • When your peppers and onions have softened, add your mushrooms, pineapple chunks, and ground chicken. Allow to cook until your chicken has browned. Then, add and stir in your Thai green curry paste.
  • When your meat is done, scoop it (along with all the veggies and your steamed broccoli into your slow cooker). Pour in your coconut milk and rice, and stir to combine.
  • Set to low, and let all of your flavours blend together for 1-3 hours.
  • Plate, devour, and enjoy!

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