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)

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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