Why You’ll Love This Recipe
This recipe is all about convenience and flavor. The chicken thighs are seared to golden perfection before being slow-cooked in a flavorful coconut milk sauce, with basil, curry powder, garlic, and jalapeños adding depth and richness. The sauce is creamy and aromatic with the perfect balance of savory, tangy, and a subtle kick of heat. It’s the perfect comfort dish to pair with rice, cauliflower rice, or naan. Plus, the slow cooker does most of the work for you!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 6 bone-in, skin-on chicken thighs (about 2 ½ pounds, skin removed)
- Salt and pepper (to taste)
- 1 teaspoon oil (for searing)
- 2 13.5-oz cans coconut milk (lite coconut milk works too)
- 2 tablespoons dried basil leaves
- 2 teaspoons salt
- ¾ teaspoon black pepper (or to taste)
- 1 ½ tablespoons yellow curry powder
- ½ teaspoon chili powder (or ¾ teaspoon for extra spice)
- 1 large red onion (chopped)
- 8 cloves garlic (minced)
- 2 jalapeños (seeded and finely chopped)
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 teaspoon fresh ginger (grated or minced)
- ⅓ to ½ cup fresh cilantro (chopped)
Directions
1. Prepare the Chicken
- Remove the skin from the chicken using your fingers and a serrated knife. Season each chicken thigh with salt and pepper.
- Heat a large skillet over medium-high heat and add 1 teaspoon of oil (or use nonstick spray).
- Once the oil is hot, add 3 chicken thighs to the skillet. Make sure not to overcrowd the pan to avoid steaming. Cook for about 2 minutes on one side until golden brown, then flip the chicken and cook for 1-2 minutes on the other side. Remove the chicken from the skillet and set it aside.
- Repeat this process with the remaining 3 chicken thighs, adding oil as needed.
2. Prepare the Slow Cooker
- While the chicken is searing, combine the coconut milk, basil, salt, black pepper, yellow curry powder, and chili powder in your slow cooker. Stir to combine.
- Add the chopped red onion, garlic, and jalapeños to the slow cooker.
- Add the browned chicken thighs to the slow cooker and stir to coat in the coconut curry mixture.
3. Slow Cook the Chicken
- Cook the chicken on high for 4-5 hours, or on low for 6-8 hours, until the chicken is tender and easily pulls apart.
4. Finish the Sauce
- Once the chicken is done, remove the thighs from the slow cooker and place them on a plate or cutting board. Let them cool for a couple of minutes.
- Stir the grated ginger into the sauce in the slow cooker.
- In a small bowl, mix the cornstarch with 1 tablespoon of cold water until it forms a smooth paste. Add this mixture to the slow cooker and stir to combine, thickening the sauce.
5. Shred the Chicken
- Once the chicken is cool enough to handle, shred the meat, removing the bones and any tough pieces. The chicken should fall apart easily.
- Return the shredded chicken to the slow cooker and stir to mix it with the sauce.
- Cover and cook for an additional 10 minutes.
6. Serve
- Season the curry with additional salt and pepper to taste. Stir in the fresh cilantro just before serving.
- Serve the coconut curry chicken over rice, cauliflower rice, or with naan.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 5 hours (high) or 6-8 hours (low)
- Total Time: 5 hours 15 minutes
Variations
- Use Chicken Breasts: You can substitute chicken breasts for thighs if you prefer a leaner option. However, chicken breasts tend to dry out more easily, so make sure to cook them until they are just tender.
- Vegetarian Version: Swap the chicken for cubed tofu or vegetables like sweet potatoes, cauliflower, or bell peppers for a vegetarian version of this dish.
- Spicy Version: Add more chili powder or some red pepper flakes if you prefer a spicier curry.
Storage
Store any leftover coconut curry chicken in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or warm it up on the stove. If the sauce thickens, you can add a bit of coconut milk or water to loosen it up.
FAQs
1. Can I use boneless skinless chicken thighs?
- Yes, boneless skinless chicken thighs will work as well. They will cook faster and may result in a slightly different texture, but they will still be delicious.
2. Can I use light coconut milk instead of regular coconut milk?
- Yes, light coconut milk will work just fine. The curry will be a little less rich but still creamy and flavorful.
3. Can I make this curry ahead of time?
- Absolutely! You can make the curry up to 2 days in advance and store it in the fridge. Reheat before serving.
4. Can I freeze the coconut curry chicken?
- Yes, this curry freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and reheat on the stove or in the microwave.
5. Can I use other spices in this recipe?
- Absolutely! You can experiment with additional spices like turmeric, coriander, or cinnamon to tailor the flavor to your preference.
6. What can I serve with this coconut curry chicken?
- This dish pairs perfectly with rice, cauliflower rice, or naan. You can also serve it with a side of steamed vegetables or a light salad.
7. Is this curry very spicy?
- It’s mildly spicy due to the jalapeños and chili powder, but not overpowering. If you prefer a milder dish, feel free to adjust the amount of chili powder or omit the jalapeños.
8. Can I substitute the cilantro with other herbs?
- Yes, fresh parsley or mint would be great substitutes for cilantro if you prefer.
9. Can I use chicken stock instead of coconut milk?
- Coconut milk gives the curry its signature creamy texture and flavor. However, you can use chicken stock for a lighter option, though it will change the flavor profile.
10. Can I add vegetables to the curry?
- Yes! You can add vegetables like bell peppers, spinach, or zucchini to the curry. Just add them in about halfway through the cooking time so they don’t overcook.
Conclusion
This Slow Cooker Coconut Curry Chicken is an easy, flavorful dish that’s perfect for any weeknight or special occasion. The rich coconut curry sauce, combined with tender chicken and aromatic spices, creates a comforting meal that everyone will love. Plus, the ability to make it ahead of time makes it an excellent choice for busy days. Try it today for a delicious and fuss-free dinner!
Coconut Curry Chicken Crock Pot
- Prep Time: 15 minutes
- Cook Time: 5 hours (high) or 6-8 hours (low)
- Total Time: 5 hours 15 minutes
- Yield: 6 servings
- Category: Main dish
- Method: Slow cooking
- Cuisine: Indian, Thai-inspired
Description
This Slow Cooker Coconut Curry Chicken features tender chicken thighs simmered in a rich and creamy coconut curry sauce with aromatic spices. It’s easy to prepare and perfect for a cozy dinner or special occasion. The best part? It’s make-ahead, so you can let the crockpot do the work!
Ingredients
6 bone-in, skin-on chicken thighs (about 2 ½ pounds, skin removed)
Salt and pepper (to taste)
1 teaspoon oil (for searing)
2 13.5-oz cans coconut milk (lite coconut milk works too)
2 tablespoons dried basil leaves
2 teaspoons salt
¾ teaspoon black pepper (or to taste)
1 ½ tablespoons yellow curry powder
½ teaspoon chili powder (or ¾ teaspoon for extra spice)
1 large red onion (chopped)
8 cloves garlic (minced)
2 jalapeños (seeded and finely chopped)
1 tablespoon cornstarch
1 tablespoon cold water
1 teaspoon fresh ginger (grated or minced)
⅓ to ½ cup fresh cilantro (chopped)
Instructions
- Remove the skin from the chicken and season with salt and pepper. Heat oil in a skillet over medium-high heat, then sear the chicken on each side until golden brown (about 2-3 minutes per side). Remove chicken and set aside.
- In the slow cooker, combine coconut milk, basil, salt, black pepper, curry powder, and chili powder. Stir to combine.
- Add chopped onion, garlic, and jalapeños to the slow cooker, followed by the browned chicken. Stir to coat the chicken in the curry mixture.
- Slow cook on high for 4-5 hours or low for 6-8 hours until chicken is tender.
- Once the chicken is done, remove it from the slow cooker and let it cool slightly. Stir grated ginger into the sauce.
- Mix cornstarch with 1 tablespoon cold water in a small bowl, then add to the sauce in the slow cooker to thicken.
- Shred the chicken, discarding bones, and return the shredded chicken to the slow cooker. Stir to combine and cook for an additional 10 minutes.
- Season with additional salt and pepper to taste, then stir in fresh cilantro just before serving.
- Serve over rice, cauliflower rice, or with naan.
Notes
For a spicier version, add more chili powder or red pepper flakes.
Substitute chicken breasts for thighs if preferred, but be mindful of cooking time to avoid drying out the chicken.
This dish can be made vegetarian by using tofu or a variety of vegetables instead of chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg
