Coconut Curry Chicken Crock Pot

This Coconut Curry Chicken Crock Pot is a fantastic dish that combines rich flavors with the convenience of slow cooking. Perfect for busy weeknights or cozy gatherings, this recipe features tender chicken thighs simmered in a creamy coconut curry sauce. With its delightful aroma and easy preparation, you’ll find yourself reaching for this recipe again and again.

Why You’ll Love This Recipe

• Simple Preparation: Just throw all the ingredients into your slow cooker and let it do the work!
• Rich Flavor: The combination of coconut milk and spices creates a deliciously creamy curry sauce.
• Versatile Serving Options: Enjoy it over rice, cauliflower rice, or with naan bread for a complete meal.
• Healthy Ingredients: Packed with protein and flavor, this dish is a wholesome choice for any day of the week.
• Great for Meal Prep: Make a big batch to enjoy throughout the week or freeze for later.

Tools and Preparation

To make this Coconut Curry Chicken in your crock pot, you will need a few essential kitchen tools. Having the right tools can make your cooking experience smoother and more enjoyable.

Essential Tools and Equipment

• Slow Cooker
• Large Skillet
• Serrated Knife
• Cutting Board
• Measuring Spoons

Importance of Each Tool

• Slow Cooker: Perfect for achieving tender chicken without constant supervision; just set it and forget it.
• Large Skillet: Ideal for browning the chicken before adding it to the slow cooker, enhancing flavor through caramelization.
• Serrated Knife: Makes removing skin from chicken effortless, ensuring you get clean cuts without tearing.

Ingredients

This Slow Cooker Coconut Curry Chicken features simple yet flavorful ingredients that come together beautifully.

For the Chicken

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

For the Sauce

• 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)

For the Aromatics

• 1 large red onion (chopped)
• 8 cloves garlic (minced)
• 2 jalapenos (seeded and finely chopped)
• 1 teaspoon fresh ginger (grated or minced)

For Thickening

• 1 tablespoon cornstarch
• 1 tablespoon water (COLD)

For Garnish

• 1/3 to 1/2 cup fresh cilantro (chopped)

How to Make Coconut Curry Chicken Crock Pot

Step 1: Prepare the Chicken

1. Remove the skin from each chicken thigh using your fingers and a serrated knife.
2. Season both sides with salt and pepper.

Step 2: Brown the Chicken

1. Heat a large skillet over medium-high heat and add 1 teaspoon oil.
2. Once hot, add three chicken thighs without overcrowding the pan.
3. Cook each side for about 2 minutes until browned.
4. Remove from skillet and place on a plate.
5. Repeat with remaining chicken thighs if necessary.

Step 3: Combine Sauce Ingredients

1. In your slow cooker, combine coconut milk, dried basil, salt, pepper, yellow curry powder, and chili powder to taste.
2. Stir until well mixed.

Step 4: Add Aromatics

1. Add chopped red onions, minced garlic, and finely chopped jalapenos to the slow cooker.
2. Mix in the browned chicken thighs.

Step 5: Slow Cook

1. Cover and cook on high for 4-5 hours or low for 6-8 hours.

Step 6: Finish Off

1. After cooking time is complete, remove chicken from slow cooker onto a cutting board.
2. Allow to cool slightly before shredding; discard bones and tough bits.
3. Add grated ginger into the slow cooker.
4. In a small bowl, mix cornstarch with cold water until smooth; add to slow cooker mixture.
5. Return shredded chicken to sauce; stir well.
6. Cover again and cook for an additional 10 minutes to thicken sauce.

Step 7: Serve

1. Taste and adjust seasoning with salt and pepper if needed.
2. Stir in freshly chopped cilantro just before serving.
3. Serve with rice, cauliflower rice, or naan bread for an ideal meal experience.

Enjoy your delicious Coconut Curry Chicken Crock Pot, perfect for any occasion!

How to Serve Coconut Curry Chicken Crock Pot

Serving Coconut Curry Chicken from the crock pot is a delightful experience that can be enhanced with various accompaniments. This flavorful dish pairs well with several sides and garnishes that complement its rich, creamy sauce.

With Rice

• Steamed White Rice: Fluffy white rice soaks up the delicious curry sauce.
• Brown Rice: A healthier option with a nutty flavor that adds texture.
• Jasmine Rice: Aromatic and slightly sticky, perfect for this dish.

With Cauliflower Rice

• Cauliflower Rice: A low-carb alternative that provides a light base for the curry.

With Naan

• Warm Naan Bread: Soft, pillowy naan is great for scooping up the curry.

Garnished with Fresh Herbs

• Chopped Cilantro: Fresh cilantro adds brightness and enhances the flavor of the curry.

With a Side Salad

• Simple Green Salad: A refreshing mix of greens balances the richness of the curry.

How to Perfect Coconut Curry Chicken Crock Pot

For an even better Coconut Curry Chicken experience, consider these tips to enhance flavor and texture.

• Use Fresh Ingredients: Fresh herbs and spices elevate the taste significantly.
• Adjust Spice Levels: Customize heat by adding more or less chili powder based on your preference.
• Let it Rest: Allow the chicken to rest before shredding for better texture.
• Control Consistency: Use cornstarch mixed with cold water to thicken the sauce if desired.
• Experiment with Vegetables: Add bell peppers or carrots for extra nutrition and flavor.
• Store Leftovers Properly: Keep in an airtight container in the fridge for up to 4 days.

Best Side Dishes for Coconut Curry Chicken Crock Pot

Pairing side dishes with your Coconut Curry Chicken can enhance your meal. Here are some excellent options:

1. Cucumber Raita: A cool, yogurt-based dip that complements spicy flavors beautifully.
2. Roasted Vegetables: Seasonal vegetables roasted with olive oil provide a crunchy contrast.
3. Quinoa Salad: Nutty quinoa mixed with fresh vegetables offers a protein-packed side.
4. Chickpea Salad: A hearty salad made with chickpeas, parsley, and lemon dressing adds fiber.
5. Sautéed Spinach: Quick-cooked spinach seasoned with garlic brings vibrant color and nutrients.
6. Lentil Soup: A warm soup adds heartiness and balances out the meal perfectly.

Common Mistakes to Avoid

When making Coconut Curry Chicken in a crock pot, it’s easy to overlook certain details that can affect the dish’s flavor and texture. Here are some common mistakes to avoid:

• Skipping the Searing Step: Skipping the searing of chicken can lead to less flavor. Always brown the chicken before adding it to the slow cooker for a richer taste.
• Using Low-Quality Coconut Milk: Not all coconut milk is created equal. Choose a full-fat or lite coconut milk for creaminess and depth of flavor.
• Overcooking the Chicken: Cooking the chicken too long can make it dry. Follow cooking times closely and check for doneness based on your slow cooker’s settings.
• Ignoring Seasoning Adjustments: The flavors can change as they cook. Always taste and adjust seasoning before serving to ensure a well-balanced dish.
• Not Adding Fresh Herbs at the Right Time: Adding cilantro too early can cause it to lose its freshness. Stir in fresh herbs just before serving for maximum flavor.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 4 days.
• Allow cooling completely before refrigerating.

Freezing Coconut Curry Chicken Crock Pot

• Freeze in airtight containers or heavy-duty freezer bags for up to 3 months.
• Make sure to label with the date for easy tracking.

Reheating Coconut Curry Chicken Crock Pot

• Oven: Preheat to 350°F (175°C) and reheat in a covered dish for about 20–30 minutes.
• Microwave: Heat on medium power in short bursts, stirring occasionally until hot throughout.
• Stovetop: Gently reheat in a saucepan over low heat, stirring frequently until warmed through.

Frequently Asked Questions

What is Coconut Curry Chicken Crock Pot?

Coconut Curry Chicken Crock Pot is a flavorful dish made by slow cooking chicken thighs with coconut milk, spices, and vegetables, resulting in tender meat and aromatic sauce.

How can I make this dish spicier?

To add more heat, increase the amount of chili powder or add fresh chopped jalapenos according to your spice preference.

Can I use other meats instead of chicken?

Yes! You can substitute chicken with beef, lamb, or turkey. Adjust cooking times based on the meat used.

How do I serve Coconut Curry Chicken Crock Pot?

Serve it over rice, cauliflower rice, or with naan bread to soak up the delicious curry sauce.

Can I customize the vegetables?

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

Final Thoughts

The Coconut Curry Chicken Crock Pot is not only easy to prepare but also incredibly versatile! This recipe offers a balance of rich flavors while being customizable with your choice of vegetables or spice levels. Give it a try for your next family dinner – you won’t be disappointed!

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

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Coconut Curry Chicken Crock Pot

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• Author: Lara
• Total Time: 4 hours 15 minutes
• Yield: Serves approximately 6 people 1x

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Description

Indulge in the vibrant flavors of Coconut Curry Chicken Crock Pot, a comforting dish that combines tender chicken thighs with a creamy coconut curry sauce. Perfect for busy weeknights or casual gatherings, this recipe is designed for simplicity—just toss all the ingredients into your slow cooker and let it do the magic. The aromatic blend of spices, coconut milk, and fresh herbs creates an irresistible aroma that will have everyone coming back for seconds. With versatile serving options like rice or naan, this meal is not only delicious but also healthy and satisfying.

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Ingredients

Scale 1x2x3x

• 6 chicken thighs (bone-in, skin removed)
• 2 cans coconut milk
• 1 large red onion
• 8 cloves garlic
• 2 jalapenos
• 1 teaspoon oil
• 2 tablespoons dried basil leaves
• 2 teaspoons salt
• 3/4 teaspoon pepper
• 1 & 1/2 tablespoons yellow curry powder
• 1/2 teaspoon chili powder
• 1 teaspoon fresh ginger (grated or minced)
• 1 tablespoon cornstarch
• 1 tablespoon water (COLD)
• 1/3 to 1/2 cup fresh cilantro (chopped)

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Instructions

1. 1. Season chicken thighs with salt and pepper.
2. 2. Brown the chicken in a skillet over medium-high heat.
3. 3. In a slow cooker, combine coconut milk, spices, and aromatics (onion, garlic, jalapenos).
4. 4. Add browned chicken to the slow cooker and mix well.
5. 5. Cook on high for 4-5 hours or low for 6-8 hours until chicken is tender.
6. 6. Shred the chicken and mix in cornstarch slurry to thicken the sauce.
7. 7. Garnish with chopped cilantro before serving.

• Prep Time: 15 minutes
• Cook Time: 4 hours
• Category: Main
• Method: Slow Cooking
• Cuisine: Asian

Nutrition

• Serving Size: 1 cup (approximately 240g)
• Calories: 310
• Sugar: 4g
• Sodium: 680mg
• Fat: 20g
• Saturated Fat: 13g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 95mg