Description
This Coconut Curry Chicken Crock Pot recipe combines tender, flavorful chicken thighs with a rich, creamy coconut curry sauce enhanced by aromatic spices and fresh herbs. Slow-cooked to perfection, this comforting dish is easy to prepare and perfect for a hearty weeknight dinner.
Ingredients
Scale
Chicken
- 6 bone-in skin-on chicken thighs (skin removed)
Curry Sauce
- 2 cans coconut milk (about 13.5 oz each)
- 1 large red onion, chopped
- 8 cloves garlic, minced
- 2 tablespoons dried basil
- 1.5 tablespoons yellow curry powder
- 2 teaspoons salt
- 3/4 teaspoon black pepper
- 1-2 jalapeños, chopped (optional, for heat)
- 1 tablespoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
Garnish
- Fresh cilantro, chopped
Instructions
- Prepare Chicken: Remove the skin from the bone-in chicken thighs and season both sides with salt and pepper evenly to enhance flavor.
- Brown the Chicken: Heat a skillet over medium-high heat and brown the chicken thighs on both sides for about 3-4 minutes per side until golden. This step adds depth to the flavor but is optional.
- Combine Ingredients in Slow Cooker: In the crock pot, add the coconut milk, dried basil, yellow curry powder, chopped red onion, minced garlic, jalapeños (if using), salt, and pepper. Stir to combine the ingredients well.
- Add Chicken to Crock Pot: Place the browned chicken thighs on top of the coconut curry mixture in the slow cooker, ensuring they are partially submerged.
- Slow Cook: Cover the slow cooker and cook on high for 4 to 5 hours or on low for 6 to 8 hours until the chicken is tender and fully cooked.
- Shred Chicken and Thicken Sauce: Once cooked, remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker. Stir in the grated fresh ginger and the cornstarch slurry to thicken the sauce. Let it cook for an additional 10-15 minutes on high to set the sauce.
- Serve: Garnish the curry chicken with freshly chopped cilantro before serving. Enjoy with rice, naan, or your favorite side.
Notes
- Removing the skin reduces the fat content but you can leave it on for extra richness.
- Browning the chicken before slow cooking is optional but recommended for deeper flavor.
- Add jalapeños according to your preferred heat level or omit for mild curry.
- The cornstarch slurry can be substituted with arrowroot powder for a gluten-free thickener.
- For a spicier kick, add a pinch of cayenne pepper or red chili flakes.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
