Description
This Coconut Curry Chicken Crock Pot recipe offers tender, flavorful chicken simmered in a rich and creamy coconut curry sauce. Perfect for an easy, hands-off meal that combines aromatic spices, garlic, ginger, and fresh cilantro, this dish is ideal served over rice, cauliflower rice, or with naan for a comforting and satisfying dinner.
Ingredients
Scale
Chicken
- 6 bone-in skin-on chicken thighs (skin removed, about 2 and 1/2 pounds)
- Salt and pepper, to taste
- 1 teaspoon oil
Sauce and Vegetables
- 2 (13.5-oz) cans coconut milk (lite coconut milk works well too)
- 2 tablespoons dried basil leaves
- 2 teaspoons salt
- 3/4 teaspoon pepper
- 1 1/2 tablespoons yellow curry powder
- 1/2 teaspoon chili powder (or 3/4 teaspoon, to taste)
- 1 large red onion, chopped
- 8 cloves garlic, minced
- 2 jalapenos, seeded and finely chopped
- 1 teaspoon fresh ginger, grated or minced
- 1/3 to 1/2 cup fresh cilantro, chopped
Thickening
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- Prep the Chicken: Remove the skin from the chicken thighs using your fingers and a serrated knife. Season each thigh generously with salt and pepper.
- Heat the Skillet: Warm a large skillet over medium-high heat and add 1 teaspoon of oil or nonstick spray to coat the pan.
- Sear the Chicken (First Batch): Add 3 chicken thighs to the hot skillet, spacing them apart to avoid steaming. Let them cook undisturbed for about 2 minutes until the bottom is nicely browned.
- Flip and Sear Other Side: Turn the thighs over and cook for an additional 1 to 2 minutes to brown the other side.
- Remove and Repeat: Transfer the browned chicken to a plate. Repeat the searing process with the remaining 3 thighs, adding oil if necessary.
- Combine Sauce Ingredients: In the crock pot, stir together coconut milk, dried basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry powder, and chili powder until well blended.
- Add Vegetables: Incorporate the chopped red onion, minced garlic, and finely chopped jalapenos into the crock pot mixture.
- Add the Chicken: Place the browned chicken thighs into the crock pot and gently stir to combine with the sauce and vegetables.
- Cook in Crock Pot: Cover and cook on high for 4 to 5 hours or low for 6 to 8 hours until chicken is tender and cooked through.
- Remove Chicken & Add Ginger: Carefully take the chicken out and set aside to cool slightly. Add the grated or minced fresh ginger to the crock pot.
- Make Slurry: In a small bowl, mix the cornstarch with 1 tablespoon of cold water until smooth and lump-free. Stir this slurry into the crock pot to thicken the sauce.
- Shred Chicken: Remove the bones and any tough bits, shredding the chicken meat. It should be tender and falling apart.
- Return Chicken and Finish Cooking: Add the shredded chicken back into the crock pot, mix well, cover, and cook for another 10 minutes to thicken the sauce and meld flavors.
- Season and Garnish: Taste and adjust seasoning with salt and pepper, then stir in the fresh chopped cilantro.
- Serve: Serve hot with rice, cauliflower rice, or naan bread for a comforting and flavorful meal.
Notes
- Removing the skin reduces fat but you can leave it on for extra flavor and crispness.
- Searing chicken before slow cooking enhances flavor and color.
- Cooking times may vary depending on your slow cooker model; check chicken for doneness.
- You can adjust chili powder amount depending on preferred spice level.
- Serve with your preferred side like jasmine rice or naan to soak up the delicious curry sauce.
