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{This post is sponsored by Andy Boy Broccoli Rabe, I used their Broccoli Rabe in this quick and healthy crockpot dinner!}

Who’s ready for the healthiest, coziest and easiest Sunday night dinner?

Crockpot Thai Broccoli Rabe Chicken Curry | @hbharvest

Watch The How To Video Here:

crockpot thai broccoli rabe chicken curry from Half Baked Harvest on Vimeo.

This Crockpot Thai Broccoli Rabe Chicken Curry gives off a super cozy feel, and is the perfect, quick, easy, and healthy meal. For me, Sunday dinners should be filling, comforting and cozy…especially during these bitter cold January days. As I mentioned earlier this week, I’m really trying to have a much healthier work to life balance. Not going to lie, it’s a tricky thing to do, but these crockpot recipes are perfect because you can simply add everything into your crockpot in the morning, and come home at night to a house that smells incredible…and more importantly, a delicious meal just waiting to be shared!

Equally great on both busy working weekdays or jam-packed weekends. I love making this dish after a day of fun winter activities like snowboarding, snowmobiling or simply just playing all day in the snow. When I come home exhausted and starving, it’s always nice to know I already have dinner taken care of.

Thai Broccoli Rabe Chicken Curry is quickly becoming one of my favorite crockpot recipes. I have made it at least three times in the last month alone. Granted, I’ve had a ton of people to feed, but it’s been a true life saver recipe. Everyone seems to really enjoy it and it’s beyond easy.

Crockpot Thai Broccoli Rabe Chicken Curry | @hbharvest

Crockpot Thai Broccoli Rabe Chicken Curry | @hbharvest

Crockpot Thai Broccoli Rabe Chicken Curry | @hbharvest

Crockpot Thai Broccoli Rabe Chicken Curry | @hbharvest

Dishes with curry are one of my favorite foods to make because you can really adapt them to the season. For this crockpot dish I used my favorite hearty winter vegetable, broccoli rabe, it’s perfect for these colder weather days. If you guys are new to broccoli rabe, I really want to encourage you to try it. It’s awesome in soups and stews because it holds up really well to longer cooking times. It’s also delicious when simply roasted in the oven with a little olive oil, salt and pepper. The leaves become crunchy, almost potato chip like…yum, YUM.

Also included in this yummy curry is a healthy amount of garlic, lemongrass and my favorite Thai red curry paste. Not only do these ingredients add flavor, but they are nutrition powerhouses that help fight off sickness (which I think we can all use at some point during the winter months!). I used chicken as my protein source, but if you are a vegetarian, I think using chickpeas or lentils would be equally delicious.

My favorite way to serve this curry is with a side of rice, plus fresh naan for soaking up that awesome curry sauce! I mean, obviously. If you’re looking for a more fiber packed side, try using quinoa or brown rice, I think both would be awesome!

Crockpot Thai Broccoli Rabe Chicken Curry | @hbharvest

Also, can we talk about how pretty this bowl is? As you can tell from the first week of Healthy January, I am all about bringing in the colors of winter. Bright citrus, hardy winter greens, rainbow-colored root veggies…these are totally where it’s at!

Hope you all are able to spend the day out doing fun things and letting this curry slow cook in your crockpot while you do them. Trust me, it’s the smartest move you can make today. <–for real. 🙂

Crockpot Thai Broccoli Rabe Chicken Curry | @hbharvest

Crockpot Thai Broccoli Rabe Chicken Curry.

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Calories Per Serving: 726 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 1 yellow onion finely diced
  • 6 cloves of garlic minced or grated
  • 1 inch piece fresh ginger peeled + grated
  • 1 lemongrass stalk finely chopped
  • 1/4 cup Thai red curry paste
  • 2 tablespoons fish sauce
  • 2 (14 ounce) cans full fat coconut milk
  • 2 tablespoons honey
  • 1 pound boneless skinless chicken breast or thighs diced
  • 1 pieces bunch broccoli rabe ends trimmed + roughly chopped into bite size
  • 1/4 cup fresh basil and or cilantro roughly chopped
  • Steamed rice for serving
  • Arils from one pomegranate for serving
  • Chopped peanuts for serving


  • In the bowl of your crockpot, combine the onion, garlic, ginger, lemongrass, curry paste, fish sauce, coconut milk, and honey. Add the chicken and broccoli rabe, toss to combine.
  • Cover and cook on LOW for 5-6 hours or on HIGH for 4-5 hours. Just before serving, stir in the basil and or cilantro.
  • Serve the curry over a bowl of steamed rice. Top with pomegranate arils, peanuts and fresh basil or cilantro. Eat!
View Recipe Comments

Crockpot Thai Broccoli Rabe Chicken Curry | @hbharvest

Happy Sunday guys! Here’s to fun activities and warm curry for dinner! <–DO IT.

{This post is sponsored by Andy Boy Broccoli Rabe. Thank you for supporting the brands that keep Half Baked Harvest cooking!! }

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  1. I just made this last night and the taste is really good! Oddly, though, even though I used the right amount of red curry paste, it looks more like a green curry. I cooked it in the slow-cooker overnight on low for 6 hours and, because of that, it automatically set to warm for about 4 hours. Do you think the broccoli rabe turned it green from sitting too long? Wondering how you got yours such a nice red!

    1. Hey Caroline!! Yup, i think it probably just cooked to long and the broccoli rabe turned the curry green. Surprised, but that is the only thing that makes sense to me. So happy you still loved it. Thank you! 🙂

  2. This recipe really caught my eye and I love just putting it all in and waking away! Great stuff! Happy New Year!

  3. I live overseas, and it’s hit or miss on veg sometimes. No rabe today at the market, so I substituted kale and threw in some raw broccoli for extra veg. Upped the paste a bit cause we like heat, and OF COURSE, topped with peanuts, cilantro, basil, the pom seeds, and a squeeze of lime. Let it simmer on low low heat for 2 hours on the stove. TOTALLY. PERFECT. Can’t wait to make it again! Thank you!

  4. You just combined one of my favorite vegetables, the slow cooker AND Thai flavors, I’m SO into this dinner!

    1. I used one can full fat, one can light. turned out totally delicious… next time, I’ll use two cans light to cut down a bit more.

    2. Hi, I am sure that will be fine, but I have never used lite. It might be a little less creamy. hope you love this!

  5. Perhaps you should stop taking photos of vegetables altogether? Perhaps that would satisfy all the naysayers out there. ? I don’t understand the negativity above, nor the dislike of pomegranates, because Thai curry + Pomegranate = Genius! Definitely going to try that combo! All your photos are amazing! Happy New Year!

    1. Thank you, James! I am glad you are still loving the pomegranates and I hope you enjoy this curry! Have a great New Year!

  6. Chicken curry is the best, I just love this! (And please keep the pomegranate love coming – just ignore the naysayers :))

  7. Just wondering, could this work with kale, or regular broccoli? I’m just not the biggest broccoli rabe fan…:(
    Thanks for all the great recipes!

  8. Hello from France! I don’t remember how I discovered your blog, but congratulations! You seem young and passionate and, boy, I wished you were my daughter! I have been sharing your receipes with my friends and family (at least those who can understand English), and they all love them. Pomegranate is an absolute marvel for your health, so everyone should enjoy them as much as possible when in season. I even planted one in my yard. Again, thank you and please keep posting those great receipts!

    1. Hi!! First of all thank you so much, these are such nice words!
      I couldn’t be happier you like the blog! Hope to hear from you more!

  9. This recipe looks amazing. The struggle for me with crockpot curries is that they start to lose their amazing flavor if cooked much beyond six hours, which takes them out of the weekday meal rotation. Fortunately, I have your crockpot french onion soup recipe cooking up for this evening’s dinner. It smells amazing and I can’t wait.

    Anyway, thanks for all the great recipes. Would always love to see the recipes where more time in the crockpot = better so I can make them on long work days.

    Happy New Year!