I love that this recipe gives me restaurant-quality curry with very little hands-on work. The slow cooker does most of the magic, and the seared chicken adds amazing depth. The creamy sauce is mildly spicy with a balance of sweetness from the coconut milk and heat from jalapeños and chili powder. It’s the kind of meal I can set and forget—and still wow everyone at the table.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6 bone-in, skin-on chicken thighs (skin removed)
Salt and pepper to taste
1 teaspoon oil
2 cans (13.5 oz each) coconut milk (lite works too)
2 tablespoons dried basil leaves
2 teaspoons salt
¾ teaspoon black pepper
1½ tablespoons yellow curry powder
½ teaspoon chili powder (or ¾ teaspoon for more heat)
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
I start by removing the skin from the chicken thighs and seasoning both sides with salt and pepper.
In a large skillet over medium-high heat, I add 1 teaspoon of oil. Once hot, I sear 3 chicken thighs at a time for 2 minutes per side until nicely browned. I transfer them to a plate and repeat with the remaining thighs.
While I sear the chicken, I add coconut milk, basil, salt, pepper, curry powder, and chili powder to the slow cooker and stir to combine.
I mix in the chopped onion, garlic, and jalapeños.
I place the browned chicken into the slow cooker, nestling it into the sauce.
I cook on high for 4–5 hours or low for 6–8 hours, until the chicken is tender and falling apart.
I remove the chicken to a plate and let it cool slightly before shredding it and discarding the bones.
I add the grated ginger to the slow cooker.
I whisk the cornstarch and cold water in a small bowl until smooth, then stir it into the curry sauce.
I return the shredded chicken to the slow cooker, stir well, and cook for another 10 minutes to thicken.
I taste and adjust the seasoning, then stir in the chopped cilantro before serving.
Servings and timing
Servings: 6
Prep Time: 15 minutes
Cook Time: 4–8 hours (depending on setting)
Total Time: About 5 hours 15 minutes
Variations
Sometimes I add chopped carrots or bell peppers to the slow cooker for extra veggies. I’ve also used boneless chicken thighs when I want to skip the shredding step—they work just as well. For a Thai-inspired twist, I add a spoonful of red curry paste and a squeeze of lime juice before serving.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. The curry flavors deepen even more overnight. To reheat, I use the microwave or a saucepan on low heat. This dish also freezes well—just cool it completely, portion it into freezer containers, and thaw overnight in the fridge before reheating.
FAQs
Can I use boneless chicken?
Yes, boneless skinless thighs or breasts work fine. I just reduce the cook time slightly since they cook faster than bone-in.
Is this curry spicy?
It’s mildly spicy. I control the heat by adjusting the jalapeños and chili powder. For less heat, I use only one jalapeño or leave it out entirely.
What kind of coconut milk should I use?
I usually use full-fat for a richer sauce, but lite coconut milk works well too and still gives a creamy texture.
Can I skip searing the chicken?
Searing adds flavor, but if I’m short on time, I’ve skipped it and still ended up with a delicious curry. It’s totally optional.
What can I serve this with?
I usually serve it over jasmine rice, basmati rice, or cauliflower rice. Naan or flatbread is also great for soaking up the sauce.
Conclusion
Coconut Curry Chicken in the Crock Pot is a warm, comforting dish that fills my kitchen with the best aromas and delivers big flavor with little effort. I love that it’s flexible, easy to prepare, and perfect for leftovers. Whether I’m serving it on a chilly evening or for a casual dinner with friends, this curry always hits the spot.
