Coconut Curry Chicken Crock Pot

Why Make This Recipe

Coconut Curry Chicken Crock Pot is a delightful dish that combines rich flavors and tender chicken with the convenience of slow cooking. It’s perfect for busy days when you want an easy, satisfying meal. Plus, the creamy coconut milk and fragrant spices make it a comforting dish that everyone will love.

How to Make Coconut Curry Chicken Crock Pot

Ingredients:

• 6 bone-in skin-on chicken thighs (skin removed* (about 2 and 1/2 pounds))
• Salt and pepper
• 1 teaspoon oil
• 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)
• 1 large red onion (chopped)
• 8 cloves garlic (minced)
• 2 jalapenos (seeded and finely chopped)
• 1 tablespoon cornstarch
• 1 tablespoon water (COLD)
• 1 teaspoon fresh ginger (grated or minced)
• 1/3 to 1/2 cup fresh cilantro (chopped)

Directions:

1. Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.
2. Heat a large skillet to medium-high heat. Add 1 teaspoon of oil (or you can use nonstick spray).
3. When the oil is hot, add 3 chicken thighs. Don’t put them too close together, you want to avoid steaming.
4. 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.
5. Remove the chicken to a plate. Repeat the 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.
6. 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.
7. Add the chopped red onions, garlic, and jalapenos.
8. Add the browned chicken and stir to combine.
9. Cook on high for 4-5 hours, or on low for 6-8 hours.
10. Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple of minutes.
11. Add the ginger to the slow cooker.
12. In a small bowl, combine cornstarch and 1 tablespoon COLD water. Stir until it’s not lumpy. Add this mixture to the crock pot and stir.
13. Shred the chicken, removing the bones and any tough bits. It should just be falling apart.
14. Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.
15. Season with salt and pepper to taste. Stir in the cilantro.
16. Serve with rice, cauliflower rice, or naan.

How to Serve Coconut Curry Chicken Crock Pot

Serve the Coconut Curry Chicken over a bed of fluffy rice, cauliflower rice for a low-carb option, or alongside warm naan bread. This dish is not only filling but also perfect for soaking up the delicious curry sauce.

How to Store Coconut Curry Chicken Crock Pot

Store any leftovers in an airtight container in the fridge for up to four days. To reheat, simply warm it in a pot on the stove or in the microwave until heated through. You can also freeze the dish for later use; it keeps well in the freezer for up to three months.

Tips to Make Coconut Curry Chicken Crock Pot

• For extra flavor, let the chicken marinate with the spices for a couple of hours or overnight before cooking.
• Adjust the spice level by adding more or fewer jalapenos or chili powder based on your preference.
• Add vegetables like bell peppers or spinach to the slow cooker for extra nutrition.

Variation

You can substitute chicken thighs with boneless chicken breasts, but reduce the cooking time as they cook faster. For a vegetarian version, use chickpeas and a mix of your favorite veggies instead of chicken.

FAQs

1. Can I use frozen chicken?
Yes, you can use frozen chicken thighs, but increase the cooking time by an hour or so, making sure they are fully cooked.

2. Can I make this recipe dairy-free?
Yes, coconut milk is naturally dairy-free, making this recipe a great option for those avoiding dairy.

3. How can I make it spicier?
To make it spicier, add more jalapenos or increase the amount of chili powder used in the recipe. Adjust to your taste!