Coconut Curry Chicken Crock Pot
Indulge in a warm, comforting bowl of Coconut Curry Chicken made effortlessly in your slow cooker. This recipe features succulent chicken thighs simmered in a creamy coconut milk sauce infused with aromatic spices and fresh herbs. Perfect for busy weeknights or leisurely family dinners, this dish is not only rich in flavor but also versatile enough to pair beautifully with rice, cauliflower rice, or naan bread. With minimal prep work and the convenience of a crock pot, you’ll have a delicious meal waiting for you after a long day. Enjoy the enticing tropical flavors that will surely impress your family and friends!
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Slow Cooker
- Cuisine: Tropical
Ingredients
Scale
- 6 bone-in skin-on chicken thighs (skin removed)
- Salt and pepper
- 1 teaspoon oil
- 2 13.5-oz cans coconut milk
- 2 tablespoons dried basil leaves
- 2 teaspoons salt
- 3/4 teaspoon pepper
- 1 and 1/2 tablespoons yellow curry powder
- 1/2 teaspoon chili powder
- 1 large red onion, chopped
- 8 cloves garlic, minced
- 2 jalapenos, seeded and finely chopped
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 teaspoon fresh ginger, grated or minced
- 1/3 to 1/2 cup fresh cilantro, chopped
Instructions
- Remove the skin from the chicken thighs and season with salt and pepper.
- Sear the chicken in a skillet over medium-high heat until browned on both sides; transfer to slow cooker.
- In the slow cooker, combine coconut milk, dried basil, salt, pepper, yellow curry powder, chili powder, chopped onions, minced garlic, and jalapenos.
- Add the browned chicken to the mixture; stir gently.
- Cook on high for 4-5 hours or low for 6-8 hours until fully cooked.
- Shred the chicken once cooled slightly and return it to the pot.
- Mix cornstarch with cold water to thicken the sauce; add ginger and adjust seasoning if necessary before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 130mg
Find it online: https://recipesamanda.com/coconut-curry-chicken-crock-pot/