Coconut Curry Chicken Crock Pot

This Coconut Curry Chicken Crock Pot recipe is a delightful blend of spices and creamy coconut that makes for a comforting meal any day of the week. Perfect for busy evenings or gatherings, this slow cooker dish is easy to prepare and packed with flavor. Whether you’re serving it over rice, cauliflower rice, or with naan, this curry will surely impress your family and friends!

Why You’ll Love This Recipe

• Easy to Prepare: Simply add ingredients to your crock pot and let it do the work.
• Flavorful Experience: The combination of coconut milk and spices creates a rich taste that’s not too spicy.
• Versatile Serving Options: Enjoy it with rice, cauliflower rice, or naan for a complete meal.
• Healthy Ingredients: Packed with chicken and fresh veggies, this dish is both nourishing and satisfying.
• Perfect for Meal Prep: Make a big batch to enjoy throughout the week or freeze leftovers for later.

Tools and Preparation

To make your cooking experience smooth and enjoyable, having the right tools is essential. Here are some must-have items for making Coconut Curry Chicken in a crock pot.

Essential Tools and Equipment

• Slow Cooker
• Large Skillet
• Serrated Knife
• Cutting Board
• Mixing Bowl

Importance of Each Tool

• Slow Cooker: The heart of this recipe, allowing flavors to meld over time while you focus on other things.
• Large Skillet: Perfect for searing chicken to enhance its flavor before adding it to the slow cooker.
• Serrated Knife: Great for removing chicken skin easily without tearing the meat.
• Mixing Bowl: Useful for combining cornstarch with water smoothly before adding it to the curry.

Ingredients

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)

How to Make Coconut Curry Chicken Crock Pot

Step 1: Prepare the Chicken

Remove the skin from the chicken thighs using your fingers and a serrated knife. Season each thigh generously with salt and pepper.

Step 2: Sear the Chicken

Heat a large skillet over medium-high heat. Add 1 teaspoon of oil.

• When the oil is hot, add three chicken thighs to the skillet.
• Allow them to cook for about two minutes until they are nicely browned on one side.
• Flip the chicken over and brown the other side for another minute or two.
• Remove the browned chicken from the skillet onto a plate.

Repeat this process with the remaining three chicken thighs, adding more oil only if necessary.

Step 3: Combine Ingredients in Slow Cooker

In your crock pot, combine:

• Two cans of coconut milk
• Dried basil leaves
• Two teaspoons of salt
• Three-quarter teaspoon pepper
• Yellow curry powder
• Chili powder (to taste)

Stir well to mix everything thoroughly.

Step 4: Add Vegetables and Chicken

Add the chopped red onions, minced garlic, jalapenos, and browned chicken thighs into the slow cooker. Stir gently to combine all ingredients.

Step 5: Cook

Cover your slow cooker and set it to cook on high for four to five hours or on low for six to eight hours.

Step 6: Final Touches

Once cooked, remove the chicken from the slow cooker. Allow it to cool on a plate or cutting board.

Add freshly grated ginger into the slow cooker. In a small bowl, mix one tablespoon of cornstarch with one tablespoon of cold water until smooth. Add this mixture back into the crock pot and stir well.

Shred the cooled chicken by removing bones and tough bits; it should fall apart easily. Return shredded chicken back into the slow cooker mixture and stir well. Cover again and cook for another ten minutes.

Step 7: Serve

Taste your coconut curry sauce; season with salt and pepper as desired. Stir in chopped cilantro just before serving.

Enjoy your delicious Coconut Curry Chicken over rice, cauliflower rice, or alongside warm naan!

How to Serve Coconut Curry Chicken Crock Pot

Serving Coconut Curry Chicken from your crock pot is a delightful experience that can elevate any meal. This dish is versatile and pairs beautifully with various sides and garnishes, making it perfect for family dinners or gatherings.

With Rice

• Steamed White Rice: Fluffy white rice absorbs the rich coconut curry sauce perfectly.
• Brown Rice: A healthier alternative that adds a nutty flavor and is packed with nutrients.
• Jasmine Rice: Aromatic jasmine rice complements the flavors of the curry beautifully.

With Naan

• Garlic Naan: Soft, pillowy naan brushed with garlic butter enhances the taste of the curry.
• Butter Naan: Rich and buttery, this naan is perfect for scooping up the delicious chicken.

With Cauliflower Rice

• Cauliflower Rice: A low-carb option that provides a light base for the curry while soaking up all the flavors.

Topped with Fresh Ingredients

• Chopped Cilantro: Fresh cilantro adds a burst of flavor and color to your dish.
• Lime Wedges: A squeeze of lime brightens up the flavors and adds a zesty kick.

How to Perfect Coconut Curry Chicken Crock Pot

To make your Coconut Curry Chicken even better, follow these simple tips. They will help enhance the flavors and texture of your dish.

• Use Fresh Ingredients: Fresh herbs and spices elevate the flavor profile significantly, making your dish more vibrant.
• Adjust Spice Levels: Modify chili powder or jalapenos based on your heat preference. Start mild and add more if needed.
• Sear the Chicken Well: Browning the chicken thighs before adding them to the slow cooker adds depth to the overall flavor.
• Let It Simmer Longer: If you have time, let it cook on low for longer than recommended for even more tender chicken.
• Thicken Sauce as Desired: Adjust cornstarch to achieve your preferred sauce consistency. More cornstarch creates a thicker sauce.
• Experiment with Vegetables: Add vegetables like bell peppers, carrots, or snap peas for extra nutrition and color.

Best Side Dishes for Coconut Curry Chicken Crock Pot

Pairing side dishes with Coconut Curry Chicken enhances your meal’s overall appeal. Here are some delicious options to consider:

1. Cucumber Salad: A refreshing salad that balances the richness of the curry. Toss sliced cucumbers with vinegar and fresh herbs.
2. Roasted Vegetables: Season seasonal veggies like zucchini, bell peppers, and carrots with olive oil and roast them until tender.
3. Mango Chutney: Sweet mango chutney complements the savory flavors of coconut curry beautifully.
4. Quinoa Pilaf: Nutty quinoa cooked with herbs makes a great base for serving alongside curry chicken.
5. Raita: This yogurt-based side dish cools down spicy dishes; mix yogurt with cucumber and mint for a refreshing dip.
6. Lentil Soup: A hearty lentil soup serves as a nutritious starter that pairs well with coconut curry flavors.

Common Mistakes to Avoid

When making Coconut Curry Chicken in a Crock Pot, it’s easy to overlook some important steps. Here are common mistakes to avoid for the best results.

• Skipping the Browning Step: Not browning the chicken can lead to less flavor. Always sear your chicken thighs for extra depth.
• Ignoring Spice Levels: Adding too much or too little spice can ruin the dish. Adjust spices according to your taste preferences, especially the chili powder.
• Using Low-Quality Ingredients: Poor quality coconut milk affects taste. Opt for high-quality coconut milk for a rich curry flavor.
• Overcooking the Chicken: Cooking the chicken too long can make it dry. Follow recommended cooking times and check doneness.
• Neglecting Fresh Herbs: Forgetting fresh cilantro at the end diminishes freshness. Always stir in fresh herbs just before serving for a burst of flavor.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Coconut Curry Chicken will last up to 4 days in the refrigerator.

Freezing Coconut Curry Chicken Crock Pot

• Use freezer-safe containers or bags for storing.
• This curry can be frozen for up to 3 months.

Reheating Coconut Curry Chicken Crock Pot

• Oven: Preheat to 350°F (175°C), place curry in a baking dish covered with foil, and heat for about 20 minutes or until warmed through.
• Microwave: Place curry in a microwave-safe bowl, cover loosely, and heat in 1-minute intervals until hot.
• Stovetop: Heat in a saucepan over medium heat, stirring occasionally, until warmed through.

Frequently Asked Questions

Here are some frequently asked questions about making Coconut Curry Chicken in a Crock Pot.

Can I use boneless chicken?

You can use boneless chicken thighs or breasts, but adjust cooking times accordingly. Boneless cuts typically require less time.

How spicy is this Coconut Curry Chicken Crock Pot recipe?

This recipe is mild but you can adjust spiciness by varying the amount of chili powder used or adding more jalapenos.

Can I make this recipe vegetarian?

Yes! Substitute chicken with vegetables like chickpeas or tofu and use vegetable broth instead of chicken broth.

What do I serve with Coconut Curry Chicken?

Serve it over rice, cauliflower rice, or with warm naan for a complete meal.

Final Thoughts

This Slow Cooker Coconut Curry Chicken is not only flavorful but also incredibly versatile. You can easily customize it with your favorite vegetables or proteins. Try this delicious recipe and enjoy the rich flavors that this dish brings to your table!

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Coconut Curry Chicken Crock Pot

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• Author: Jennifer
• Total Time: 5 hours 20 minutes
• Yield: Serves 6

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Description

Indulge in the comforting flavors of Coconut Curry Chicken made effortlessly in your crock pot. This delightful recipe features tender chicken thighs simmered in a creamy coconut milk base infused with aromatic spices, making it a perfect meal for busy weeknights or special gatherings. Serve it over fluffy rice, alongside warm naan, or with cauliflower rice for a healthy twist. Your family and friends will be impressed by the rich taste and mouthwatering aroma that fills your kitchen. Plus, it’s easy to prepare and ideal for meal prep, allowing you to savor its goodness all week long.

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Ingredients

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• 6 bone-in skin-on chicken thighs
• 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 tablespoon cornstarch
• 1 tablespoon cold water
• 1 teaspoon fresh ginger
• 1/3 to 1/2 cup fresh cilantro

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Instructions

1. Remove the skin from the chicken thighs and season with salt and pepper.
2. Sear the chicken in a skillet until browned on both sides.
3. In a slow cooker, combine coconut milk, dried basil, salt, pepper, curry powder, and chili powder.
4. Add chopped onions, minced garlic, jalapenos, and seared chicken to the slow cooker; mix gently.
5. Cook on high for 4–5 hours or low for 6–8 hours.
6. Once cooked, shred the chicken and stir back into the sauce along with grated ginger and a cornstarch slurry for thickness.
7. Serve topped with fresh cilantro.

• Prep Time: 20 minutes
• Cook Time: 5 hours
• Category: Main
• Method: Slow Cooking
• Cuisine: Asian

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 360
• Sugar: 5g
• Sodium: 780mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 115mg