Coconut Curry Chicken Crock Pot

This Coconut Curry Chicken Crock Pot recipe is a must-try for anyone looking to indulge in rich flavors without spending hours in the kitchen. It’s perfect for busy weeknights or cozy weekends and will impress family and friends alike. The creamy coconut milk combined with spices creates a delightful dish that pairs well with rice, cauliflower rice, or naan. Get ready for a delicious meal that practically cooks itself!

Why You’ll Love This Recipe

• Easy Preparation: Simply sear the chicken, mix ingredients, and let the slow cooker do the rest!
• Rich Flavor: The blend of coconut milk, curry powder, and fresh herbs delivers an explosion of taste.
• Versatile Meal: Serve it over rice, cauliflower rice, or with bread—great for any occasion.
• Healthy Option: Packed with protein from chicken and loaded with spices that promote wellness.
• Leftover Friendly: Tastes even better the next day as the flavors meld together.

Tools and Preparation

Before diving into this delicious Coconut Curry Chicken Crock Pot recipe, gather your essential tools. Having the right equipment will make your cooking experience smoother and more enjoyable.

Essential Tools and Equipment

• Slow cooker
• Large skillet
• Serrated knife
• Cutting board
• Small bowl

Importance of Each Tool

• Slow cooker: Ideal for hands-off cooking; allows flavors to develop slowly.
• Large skillet: Perfect for searing chicken before adding to the crock pot for added depth.
• Serrated knife: Ensures easy skin removal from the chicken.
• Small bowl: Great for mixing cornstarch with water to thicken your curry.

Ingredients

Chicken and Seasonings

• 6 bone-in skin-on chicken thighs (skin removed) (about 2 and 1/2 pounds)
• salt and pepper
• 1 teaspoon oil

Coconut Base

• 2 13.5-oz cans coconut milk (lite coconut milk is great 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)

Fresh Additions

• 1 large red onion (chopped)
• 8 cloves garlic (minced)
• 2 jalapenos (seeded and finely chopped)

Thickening Agent

• 1 tablespoon cornstarch
• 1 tablespoon water (COLD)

Final Touches

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

How to Make Coconut Curry Chicken Crock Pot

Step 1: Prepare the Chicken

Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.

Step 2: Sear the Chicken

Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray).
– When the oil is hot, add 3 chicken thighs without crowding them.
– Cook for about 2 minutes until browned on one side, then flip to brown the other side for an additional 1-2 minutes.
– Remove the chicken to a plate and repeat with the remaining thighs.

Step 3: Combine Ingredients in Slow Cooker

In a crock pot, combine coconut milk, basil, salt, pepper, yellow curry powder, and chili powder. Stir well.
– Add chopped red onions, garlic, and jalapenos into the mixture.
– Stir in browned chicken until everything is well combined.

Step 4: Cook Low or High

Cook on high for 4-5 hours or on low for 6-8 hours until chicken is tender.

Step 5: Shred Chicken

Remove cooked chicken from slow cooker onto a plate or cutting board. Let it cool slightly before shredding.
– Add ginger into the slow cooker mixture.

Step 6: Thicken Sauce

In a small bowl, combine cornstarch with cold water until smooth. Stir this mixture into the crock pot.
– Return shredded chicken back to slow cooker; stir to combine all ingredients again.

Step 7: Final Touches

Cover again and cook for another 10 minutes on low. Season with extra salt and pepper if needed.
– Stir in fresh cilantro just before serving.

Now you’re ready to enjoy your delectable Coconut Curry Chicken Crock Pot dish! Serve it up with your favorite accompaniments!

How to Serve Coconut Curry Chicken Crock Pot

Serving Coconut Curry Chicken from the crock pot is a delightful experience. This dish is rich in flavor and pairs well with various sides that enhance its creamy, aromatic sauce. Here are some creative serving suggestions.

With Rice

• Steamed White Rice: A classic choice that absorbs the delicious coconut curry sauce.
• Brown Rice: For a healthier option, brown rice adds a nutty flavor and chewy texture.
• Coconut Rice: Infuse your rice with coconut milk for an extra layer of flavor.

With Cauliflower Rice

• Cauliflower Rice: A great low-carb alternative, cauliflower rice provides a light base for the curry.

With Naan

• Warm Naan Bread: Perfect for scooping up the curry, naan adds a soft, chewy bite.

As a Wrap

• Lettuce Wraps: Use large lettuce leaves to create fresh wraps filled with coconut curry chicken for a fun twist.

How to Perfect Coconut Curry Chicken Crock Pot

To ensure your Coconut Curry Chicken turns out perfectly every time, consider these helpful tips.

• Bold seasoning: Don’t be shy with spices! Adjust the salt and curry powder to suit your taste preferences.
• Browning the chicken: Searing the chicken before adding it to the slow cooker enhances flavor through caramelization.
• Fresh herbs: Add cilantro at the end of cooking for a burst of freshness that brightens each bite.
• Adjust thickness: If you prefer a thicker sauce, add more cornstarch mixed with water during the last 10 minutes of cooking.
• Use quality ingredients: Opt for high-quality coconut milk and fresh spices for the best flavor profile.

Best Side Dishes for Coconut Curry Chicken Crock Pot

Pairing sides with Coconut Curry Chicken adds variety and balance to your meal. Here’s a list of fantastic options to consider:

1. Steamed Broccoli: Lightly steamed broccoli complements the richness of the curry without overpowering it.
2. Zucchini Noodles: A fresh, low-carb alternative that soaks up the flavors beautifully.
3. Quinoa Salad: A protein-packed side that can be tossed with fresh veggies and herbs for added crunch.
4. Roasted Vegetables: Carrots, bell peppers, and sweet potatoes roasted until tender bring sweetness and texture.
5. Cucumber Salad: A refreshing cucumber salad balances the spiciness of the curry with its cool crunch.
6. Chickpea Salad: Protein-rich chickpeas mixed with diced tomatoes and onions provide a hearty contrast.

Common Mistakes to Avoid

When making Coconut Curry Chicken in a Crock Pot, it’s easy to make some common mistakes. Here are a few to watch out for:

• Skipping the Searing Step: Searing the chicken adds depth of flavor. Don’t skip this step; it enhances the overall taste of your dish.
• Not Measuring Ingredients Accurately: Precision matters in cooking. Use measuring spoons and cups to ensure you have the right amount of spices and liquids.
• Overcrowding the Crock Pot: If you add too many ingredients, they may not cook evenly. Stick to the recommended amounts for best results.
• Neglecting Herbs and Spices: Fresh herbs can elevate your curry. Always include fresh cilantro and consider adding other spices for extra flavor.
• Ignoring Cooking Times: Following recommended cooking times is crucial for tender chicken. Check if your slow cooker runs hot or cool for optimal results.

Storage & Reheating Instructions

Refrigerator Storage

• Store Coconut Curry Chicken in an airtight container.
• It can be kept in the refrigerator for up to 3-4 days.

Freezing Coconut Curry Chicken Crock Pot

• Allow the chicken to cool completely before freezing.
• Use freezer-safe containers or bags, and it will last for up to 2-3 months.

Reheating Coconut Curry Chicken Crock Pot

• Oven: Preheat your oven to 350°F and bake in an oven-safe dish covered with foil until heated through.
• Microwave: Place in a microwave-safe bowl, cover, and heat in intervals, stirring between each until hot.
• Stovetop: Heat on low in a saucepan, stirring occasionally until warmed through.

Frequently Asked Questions

Here are some frequently asked questions about Coconut Curry Chicken Crock Pot:

Can I use boneless chicken instead?

Yes, boneless chicken thighs or breasts work well in this recipe. Just adjust cooking time accordingly.

How spicy is Coconut Curry Chicken?

This recipe is mildly spicy due to the jalapeños. You can adjust the spice level by adding more or using less chili powder.

Can I customize the vegetables?

Absolutely! Feel free to add vegetables like bell peppers, carrots, or peas for added nutrition and flavor.

What can I serve with this dish?

Coconut Curry Chicken pairs well with rice, quinoa, or cauliflower rice. You can also enjoy it with naan bread.

Final Thoughts

This Coconut Curry Chicken Crock Pot recipe is a flavorful dish that offers convenience and versatility. It’s perfect for busy weeknights and allows room for customization based on your preferences. Try it out with different vegetables or spice levels to make it uniquely yours!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Coconut Curry Chicken Crock Pot

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Aileen
• Total Time: 5 hours 15 minutes
• Yield: Serves approximately 6 people 1x

Print Recipe

Pin Recipe

Description

Indulge in the rich and aromatic flavors of Coconut Curry Chicken made effortlessly in a crock pot. This delightful dish combines tender chicken with creamy coconut milk, aromatic spices, and fresh herbs, creating a meal that is both comforting and satisfying. Perfect for busy weeknights or cozy weekends, this slow cooker recipe not only saves time but also guarantees a delicious outcome that your family and friends will love. Serve it over rice, cauliflower rice, or with warm bread to enhance its flavor profile. Experience the ease of preparation as you enjoy an inviting home-cooked meal that practically cooks itself!

---

Ingredients

Scale 1x2x3x

• 6 bone-in skinless chicken thighs (about 2.5 lbs)
• 2 cans (13.5 oz each) coconut milk
• 1 large red onion, chopped
• 8 cloves garlic, minced
• 2 jalapenos, seeded and finely chopped
• 1.5 tablespoons yellow curry powder
• 2 tablespoons dried basil leaves
• Salt and pepper to taste
• Fresh cilantro for garnish
• 1 teaspoon oil
• 1 tablespoon cornstarch
• 1 tablespoon water (COLD)
• 1 teaspoon fresh ginger (grated or minced)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Remove the skin from the chicken thighs and season with salt and pepper.
2. Heat oil in a skillet over medium-high heat; sear the chicken thighs for about 2 minutes on each side until browned.
3. In the slow cooker, combine coconut milk, basil, salt, pepper, curry powder, garlic, red onion, jalapenos, and the seared chicken.
4. Cook on high for 4-5 hours or low for 6-8 hours until chicken is tender.
5. Shred the cooked chicken and stir in grated ginger.
6. Mix cornstarch with cold water; add to the cooker to thicken sauce.
7. Cook for another 10 minutes; stir in fresh cilantro before serving.

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

Nutrition

• Serving Size: About 1 cup (240g)
• Calories: 380
• Sugar: 3g
• Sodium: 620mg
• Fat: 24g
• Saturated Fat: 19g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 95mg