Coconut Curry Chicken (Crock Pot)
Tender slow cooked chicken simmered in creamy coconut milk with curry spices, garlic, and jalapeños for a rich and comforting meal.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: Serves 6
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired, Indian-Inspired
- Diet: Gluten Free
Ingredients
6 bone-in, skin-on chicken thighs (skin removed; about 2½ lbs)
Salt and pepper, to taste
1 teaspoon oil
2 (13.5 oz) cans coconut milk (lite or full-fat)
2 tablespoons dried basil leaves
2 teaspoons salt
¾ teaspoon black pepper
1½ tablespoons yellow curry powder
½ teaspoon chili powder (or up to ¾ teaspoon, to taste)
1 large red onion, chopped
8 cloves garlic, minced
2 jalapeños, seeded and finely chopped
1 teaspoon fresh ginger, grated or minced
1 tablespoon cornstarch
1 tablespoon cold water
⅓–½ cup fresh cilantro, chopped
Instructions
Remove the skin from the chicken thighs. Season both sides generously with salt and pepper.
Heat a large skillet over medium-high heat and add oil.
When hot, add 3 chicken thighs, spacing them apart. Sear for about 2 minutes per side until lightly browned. Remove to a plate.
Repeat with remaining chicken thighs.
In the slow cooker, whisk together coconut milk, dried basil, salt, pepper, curry powder, and chili powder.
Stir in the chopped red onion, garlic, and jalapeños.
Add the browned chicken to the slow cooker and gently stir to coat.
Cover and cook on HIGH for 4–5 hours or LOW for 6–8 hours.
Remove chicken and set aside briefly. Add the ginger to the slow cooker.
In a small bowl, whisk together cornstarch and cold water until smooth. Stir into the slow cooker to thicken the sauce.
Shred the chicken, discarding bones and tough pieces.
Return shredded chicken to the slow cooker, stir, cover, and cook for 10 more minutes.
Season with additional salt and pepper if needed. Stir in fresh cilantro.
Serve warm.
Notes
Searing the chicken adds depth of flavor but can be skipped if short on time.
Adjust spice level by increasing or reducing jalapeños and chili powder.
Sauce thickens more as it cools.
Find it online: https://elladishes.com/coconut-curry-chicken-crock-pot/
