Coconut Curry Chicken Crock Pot
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
5 hrs
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Total Time
5 hrs 15 mins
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Servings
6 Servings
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Calories
348 kcal
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Course
Main Course
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Cuisine
American
Coconut Curry Chicken Crock Pot
Description
The Coconut Curry Chicken Crock Pot recipe starts by removing the skin from bone-in chicken thighs and seasoning them with salt and pepper. After searing the thighs to develop color and flavor without steaming, they are combined in a slow cooker with coconut milk, dried basil, yellow curry powder, chili powder, chopped red onions, garlic, and seeded jalapeños. The mixture simmers on low or high heat for hours, allowing the chicken to become tender and the sauce to thicken slightly.
This method develops a rich, mildly spicy curry infused with creamy coconut milk. The sear adds texture contrast before slow cooking, while the combination of dried and fresh aromatics creates complexity. A cornstarch and water slurry can be added at the end to thicken the sauce to the desired consistency.
The dish pairs well with rice or flatbreads. The recipe notes that chicken breasts can substitute thighs, though they have different fat content and cooking reduction, so adjust quantities accordingly. Removing the skin enhances the curry’s flavor balance and texture but is a matter of preference.
Ingredients
- 6 chicken thighs skin removed* (about 2 and 1/2 pounds, bone-in, skin-on
- salt
- black pepper
- 1 teaspoon neutral cooking oil generic cooking oil
- 2 .5-oz cans coconut milk (lite coconut milk is great too)
- 2 tablespoons basil dried leaves
- 2 teaspoons salt
- 3/4 teaspoon black pepper
- 1 & 1/2 tablespoons yellow curry powder
- 1/2 teaspoon chili powder or 3/4 teaspoon
- 1 large red onion chopped
- 8 cloves garlic minced
- 2 jalapeños seeded and finely chopped
- 1 tablespoon cornstarch
- 1 tablespoon water COLD
- 1 teaspoon ginger grated or minced, fresh
- 1/3 to 1/2 cup cilantro chopped, fresh
Instructions
- Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.
- 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. Don't put them too close together, you want to avoid steaming.
- Cook for about 2 minutes, until nicely browned on the bottom. Then flip the chicken over to brown the other side for about 1-2 minutes.
- Remove the chicken to a plate.
- Repeat searing process with the other 3 chicken thighs. If there is still enough grease in the pan then you don't need to add more oil.
- Meanwhile, in a crock pot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine.
- Add the chopped red onions, garlic, and jalapenos.
- Add the browned chicken and stir to combine.
- Cook on high for 4-5 hours, or on low for 6-8 hours.
- Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.
- Add the ginger to the slow cooker.
- In a small bowl, combine cornstarch and 1 tablespoon COLD water. Stir until it's not lumpy. Add this to the crock pot and stir.
- Shred the chicken, removing the bones and any tough bits. It should just be falling apart.
- Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.
- Season with salt and pepper to taste. Stir in the cilantro.
- Serve with rice, cauliflower rice, or naan.
Notes
- Removed skin from chicken thighs before cooking helps improve flavor, though initial photos show searing with skin on.
- Chicken breasts can substitute for thighs; use about 1.5 to 2 pounds as breasts reduce less while cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 348kcal | 17% |
| Carbohydrates | 6g | 2% |
| Protein | 24g | 48% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 142mg | 47% |
| Potassium | 399mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 239IU | 5% |
| Vitamin C | 8mg | 9% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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