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