I have always loved creating comforting meals that fill the kitchen with irresistible aromas, and this Coconut Curry Chicken made in the crock pot is one of my absolute favorites. The moment I first tried this recipe, I was amazed at how tender the chicken became and how perfectly the coconut and curry flavors melded together. It’s not too spicy, which makes it perfect for family dinners, yet it is packed with layers of flavor that will make everyone ask for seconds.
What I love most about this recipe is how simple it is to prepare. Even though it tastes like something you’d find in a high-end restaurant, it doesn’t require hours of hands-on cooking. You just prepare the ingredients, sear the chicken lightly, and let the slow cooker work its magic. While it simmers, your house fills with a cozy, inviting scent that makes everyone eagerly wait for dinner.
This dish is incredibly versatile. You can serve it over steaming white rice, fragrant jasmine rice, or even cauliflower rice for a lighter option. Naan bread or a crusty baguette also pairs wonderfully, allowing you to soak up every bit of the creamy curry sauce. You can adjust the heat with extra chili powder if you like it spicy, or add more fresh herbs like cilantro to brighten the flavors further.
Another reason this recipe is so appealing is that it’s budget-friendly. With simple ingredients like chicken thighs, coconut milk, and pantry spices, you can create a luxurious meal without spending a fortune. It’s a perfect choice for busy weeknights or meal prepping for the week ahead.
Here are the ingredients you’ll need for this recipe:
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6 bone-in skin-on chicken thighs (skin removed, about 2½ pounds)
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Salt and pepper
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1 teaspoon oil
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2 cans (13.5 oz each) coconut milk (lite is fine)
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2 tablespoons dried basil leaves
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2 teaspoons salt
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¾ teaspoon pepper
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1½ tablespoons yellow curry powder
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½–¾ teaspoon chili powder
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1 large red onion, chopped
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8 cloves garlic, minced
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2 jalapenos, seeded and finely chopped
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1 tablespoon cornstarch
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1 tablespoon cold water
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1 teaspoon fresh ginger, grated or minced
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⅓–½ cup fresh cilantro, chopped
This combination of ingredients creates a rich, aromatic sauce that perfectly complements the tender chicken. Every bite is a comforting balance of creamy coconut, fragrant spices, and a touch of heat. Once you try it, this slow cooker coconut curry chicken will quickly become a go-to recipe in your kitchen.
Making this Coconut Curry Chicken in the crock pot is easier than you might think, and the results are always impressive. I love sharing this step-by-step method because it ensures the chicken comes out tender, flavorful, and perfectly infused with the coconut curry sauce every single time.
Step 1: Prepare the Chicken
Start by removing the skin from the chicken thighs using your fingers and a serrated knife. This step ensures a healthier dish while allowing the sauce to coat the chicken directly. Once skinned, season each piece generously with salt and pepper. This simple seasoning adds depth to the chicken before it ever meets the slow cooker.
Step 2: Sear the Chicken
Next, heat a large skillet over medium-high heat. Add one teaspoon of oil or use nonstick spray. When the oil is hot, place three chicken thighs in the pan, making sure not to crowd them. Crowding causes the chicken to steam rather than sear. Cook the thighs for about two minutes on one side until they are nicely browned. Flip and cook the other side for one to two minutes. Remove the chicken and place it on a plate. Repeat the process with the remaining thighs. Searing the chicken adds a rich, golden color and extra flavor that enhances the final dish.
Step 3: Prepare the Crock Pot Sauce
While the chicken sears, combine the coconut milk, dried basil, two teaspoons of salt, three-quarters teaspoon of pepper, yellow curry powder, and chili powder in the crock pot. Stir well to ensure the spices are evenly distributed. Then add the chopped red onion, minced garlic, and finely chopped jalapenos. This mixture will form the flavorful base that gently cooks the chicken.
Step 4: Add Chicken to Crock Pot
Place the browned chicken into the crock pot and stir to combine it with the coconut curry mixture. Ensure that each piece is coated in the sauce for maximum flavor.
Step 5: Slow Cook
Cover and cook on high for four to five hours or on low for six to eight hours. The slow cooking process allows the chicken to become tender and absorb the rich coconut curry flavors fully.
Step 6: Shred the Chicken
Once cooked, remove the chicken from the slow cooker and let it cool for a couple of minutes on a plate or cutting board. Meanwhile, add the grated fresh ginger to the crock pot. In a small bowl, mix the cornstarch with one tablespoon of cold water until smooth, then stir this into the sauce to thicken it slightly. Shred the chicken, removing bones and any tough bits, then return it to the crock pot. Stir well and cook for an additional ten minutes to let the flavors combine.
Step 7: Final Touches
Taste and adjust seasoning with salt and pepper if needed. Finally, stir in the fresh chopped cilantro. This last addition adds a vibrant freshness that balances the richness of the coconut curry.
This recipe is quick and easy to make, yet it feels like a special dish perfect for serving family and friends. It’s highly customizable, allowing you to adjust spices, add vegetables, or serve it with your preferred side dishes. Whether it’s white rice, cauliflower rice, or warm naan, everyone will enjoy this creamy, aromatic curry.
Crowd-Pleasing Tip:
If you’re making this for guests, double the recipe. The flavors hold beautifully, and leftovers taste even better the next day. Plus, it’s an impressive dish that requires minimal active cooking time, leaving you free to enjoy the company of your guests.
Slow cooker recipes like this one are perfect for busy days, special occasions, or whenever you want a comforting, flavorful meal. Once you master this method, you’ll find yourself returning to it often because it combines ease, versatility, and incredible taste all in one pot.
FAQs for Coconut Curry Chicken Crock Pot
1. Can I use boneless chicken instead of bone-in?
Yes, you can use boneless chicken thighs or breasts. However, bone-in chicken adds extra flavor and helps keep the meat moist during slow cooking. If using boneless, reduce the cooking time slightly to avoid overcooking.
2. Can I make this recipe spicier?
Absolutely! Increase the amount of chili powder or add finely chopped fresh chilies. You can also include a pinch of cayenne pepper for extra heat.
3. Can I prepare this in advance?
Yes, this curry can be made a day ahead. In fact, letting it sit overnight in the refrigerator enhances the flavors. Reheat gently on the stove or in the slow cooker before serving.
4. What can I serve with this curry?
It pairs perfectly with white rice, jasmine rice, cauliflower rice, or naan bread. You can also serve it with roasted vegetables for a complete meal.
5. Can I freeze leftovers?
Yes, this curry freezes very well. Store in an airtight container for up to three months. Thaw overnight in the refrigerator and reheat gently before serving.
6. How do I thicken the sauce if it’s too thin?
Mix cornstarch with a small amount of cold water and stir it into the curry. Cook for a few minutes until the sauce thickens.
These FAQs cover common questions and ensure your slow cooker coconut curry chicken turns out perfectly every time.
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Coconut Curry Chicken Crock Pot
This Slow Cooker Coconut Curry Chicken is rich, flavorful, and easy to make. Tender chicken simmers in a creamy coconut curry sauce, infused with spices, garlic, ginger, and fresh herbs. Perfect for a comforting weeknight dinner or meal prep, it’s versatile and crowd-pleasing.
- Total Time: (5 hours high or 6–8 hours low)
- Yield: 6 servings 1x
Ingredients
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6 bone-in chicken thighs (skin removed, about 2½ pounds)
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Salt and pepper
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1 teaspoon oil
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2 cans (13.5 oz each) coconut milk (lite is fine)
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2 tablespoons dried basil leaves
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2 teaspoons salt
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¾ teaspoon pepper
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1½ tablespoons yellow curry powder
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½–¾ teaspoon chili powder
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1 large red onion, chopped
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8 cloves garlic, minced
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2 jalapenos, seeded and finely chopped
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1 tablespoon cornstarch
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1 tablespoon cold water
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1 teaspoon fresh ginger, grated or minced
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⅓–½ cup fresh cilantro, chopped
Instructions
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Remove the skin from chicken thighs. Season with salt and pepper.
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Heat oil in a large skillet over medium-high heat.
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Sear three chicken thighs for 2 minutes per side until browned. Remove to a plate. Repeat with remaining thighs.
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In a crock pot, combine coconut milk, basil, salt, pepper, yellow curry, and chili powder. Stir well.
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Add red onions, garlic, and jalapenos. Stir to combine.
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Place seared chicken into the crock pot, coating with the sauce.
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Cook on high for 4–5 hours or low for 6–8 hours.
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Remove chicken and let cool for a few minutes.
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Add ginger to the crock pot. Mix cornstarch with cold water, then stir into the sauce.
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Shred chicken, removing bones, and return meat to the crock pot. Cook 10 more minutes.
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Adjust seasoning with salt and pepper. Stir in cilantro. Serve with rice or naan.
Notes
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For spicier curry, increase chili powder or add cayenne pepper.
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This recipe is great for meal prep and tastes even better the next day.
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Can be frozen up to 3 months in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 300 minutes