Description

Indulge in the rich, aromatic flavors of this Coconut Curry Chicken Crock Pot recipe. Perfect for busy weekdays or relaxed weekends, this slow cooker dish offers a harmonious blend of creamy coconut milk and fragrant spices that will delight your taste buds. With minimal prep time, you can set it and forget it, letting the flavors meld beautifully as you go about your day. The mild spice level makes it a family-friendly option, appealing to both children and adults alike. Serve it over fluffy rice or alongside warm naan for a complete meal that’s sure to impress.

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 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 water (COLD)
1 teaspoon fresh ginger (grated or minced)
1/3 to 1/2 cup fresh cilantro (chopped)

Instructions

Remove skin from chicken thighs and season generously with salt and pepper.
In a skillet, heat oil over medium-high heat. Sear chicken thighs until browned on both sides; transfer to slow cooker.
In the slow cooker, combine coconut milk, dried basil, salt, pepper, yellow curry powder, and chili powder; stir well.
Add chopped onions, minced garlic, and jalapenos to the mixture.
Place seared chicken in the slow cooker and stir gently to combine with other ingredients.
Cover and cook on high for 4-5 hours or low for 6-8 hours until chicken is tender.
Remove chicken from the pot, shred off the bone, then return to the sauce along with fresh ginger mixed with cornstarch and cold water for thickening.
Adjust seasoning if needed and stir in fresh cilantro before serving.

Prep Time: 15 minutes
Cook Time: 5 hours
Category: Main
Method: Slow Cooking
Cuisine: Asian

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 5g
Sodium: 700mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 25g
Cholesterol: 90mg

Keywords: For added nutrition, consider incorporating vegetables like bell peppers or spinach during the last hour of cooking. Customize spice levels by adjusting chili powder according to your taste.