Coconut Curry Chicken Crock Pot

This Coconut Curry Chicken Crock Pot recipe is a delightful treat that will elevate your weeknight dinners. With its rich coconut flavor and aromatic spices, this dish is perfect for family gatherings or cozy nights in. The slow cooker makes it easy to prepare, allowing you to enjoy a hearty meal without spending hours in the kitchen. Plus, it’s versatile enough to pair with rice, cauliflower rice, or naan!

Why You’ll Love This Recipe

• Effortless Cooking: Just toss everything into the slow cooker and let it do the work for you!
• Flavorful Dish: The combination of coconut milk and spices creates a rich and satisfying flavor profile.
• Healthy Ingredients: Packed with lean chicken and fresh herbs, this dish is both nutritious and delicious.
• Customizable Spice Level: Adjust the chili powder to suit your taste—perfect for those who prefer milder dishes or want a spicy kick.
• Great for Meal Prep: This recipe holds up well in the fridge, making it ideal for leftovers throughout the week.

Tools and Preparation

To make this Coconut Curry Chicken Crock Pot, you’ll need a few essential tools. Having the right equipment can make your cooking experience smoother and more enjoyable.

Essential Tools and Equipment

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

Importance of Each Tool

• Slow Cooker: The star of this recipe! It allows for hands-off cooking while infusing flavors over several hours.
• Large Skillet: Perfect for browning chicken to enhance flavor before adding it to the slow cooker.
• Serrated Knife: Ideal for easily removing chicken skin and cutting through meat without tearing.

Ingredients

To create this delicious Coconut Curry Chicken Crock Pot dish, gather the following ingredients:

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 more heat)

For Flavoring

• 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

1. Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.

Step 2: Brown the Chicken

1. Heat a large skillet over medium-high heat. Add 1 teaspoon of oil (or use nonstick spray).
2. Once hot, add three chicken thighs to the skillet. Avoid crowding them to prevent steaming.
3. Cook for about 2 minutes until they are nicely browned on one side, then flip them over to brown the other side for another 1-2 minutes.
4. Remove the browned chicken from the skillet and place it on a plate.
5. Repeat this process with the remaining chicken thighs.

Step 3: Combine Ingredients in Slow Cooker

1. In your crock pot, combine coconut milk, basil, salt, pepper, yellow curry powder, and chili powder (to taste). Stir well to combine.
2. Add chopped red onions, minced garlic, and finely chopped jalapenos to the pot.
3. Place the browned chicken into the mixture and stir gently.

Step 4: Cook

1. Cover and cook on high for 4-5 hours or on low for 6-8 hours until chicken is fully cooked.

Step 5: Final Touches

1. Once cooked, remove the chicken from the slow cooker and transfer it to a plate or cutting board; allow it to cool slightly.
2. Add grated ginger into the slow cooker mixture.
3. In a small bowl, mix cornstarch with cold water until smooth; then add it back into the slow cooker mixture.
4. Shred the cooked chicken by removing bones and any tough bits—it should fall apart easily.
5. Return shredded meat back into slow cooker; stir well and cover again for an additional 10 minutes.

Step 6: Serve

1. Season with salt and pepper as needed before stirring in fresh cilantro.
2. Serve your Coconut Curry Chicken over rice, cauliflower rice, or with naan bread!

How to Serve Coconut Curry Chicken Crock Pot

Serving Coconut Curry Chicken from your slow cooker is a delightful experience that can elevate any meal. This flavorful dish pairs beautifully with various sides and garnishes, allowing you to customize your presentation.

With Rice

• White Rice: Fluffy white rice absorbs the rich coconut curry sauce perfectly.
• Brown Rice: A healthier alternative, brown rice adds a nutty flavor and texture.
• Jasmine Rice: The fragrant aroma of jasmine rice complements the curry’s spices wonderfully.

With Naan

• Garlic Naan: Soft naan infused with garlic is perfect for scooping up the curry.
• Plain Naan: A simple, classic choice that pairs well with any curry dish.

With Cauliflower Rice

• Cauliflower Rice: A low-carb option that provides a light base for the curry while keeping it healthy.

Topped with Fresh Cilantro

• Fresh Cilantro: Chopped cilantro adds a burst of freshness and vibrant color to your serving plate.

How to Perfect Coconut Curry Chicken Crock Pot

To ensure your Coconut Curry Chicken turns out perfectly every time, consider these helpful tips:

• Use Quality Ingredients: Fresh chicken thighs and high-quality coconut milk make a significant difference in flavor.
• Sear the Chicken: Browning the chicken thighs before adding them to the crock pot enhances their flavor and texture.
• Adjust Spice Levels: Feel free to tweak the amount of chili powder based on your heat preference.
• Monitor Cooking Time: Ensure you check the chicken’s tenderness towards the end of cooking; it should be easily shredded.
• Add Vegetables: Incorporating vegetables like bell peppers or spinach can enhance nutrition and add color to your dish.

Best Side Dishes for Coconut Curry Chicken Crock Pot

Pairing side dishes with your Coconut Curry Chicken can elevate your meal experience. Here are some great options:

1. Steamed Broccoli: Bright and nutritious, steamed broccoli adds a nice crunch alongside the creamy curry.
2. Quinoa Salad: A refreshing quinoa salad mixed with herbs can contrast nicely with the rich flavors of the curry.
3. Cucumber Raita: This cool yogurt-based dish helps balance out the spices in your coconut curry.
4. Roasted Vegetables: Seasonal roasted veggies offer a hearty complement while adding sweetness.
5. Chickpea Salad: Protein-packed chickpeas mixed with lemon juice and herbs create a refreshing side.
6. Mango Chutney: Sweet mango chutney provides an excellent sweet contrast to the savory curry flavors.

Common Mistakes to Avoid

Slow cooking is an art, and avoiding common mistakes can ensure your Coconut Curry Chicken Crock Pot turns out perfectly every time.

• Skipping the searing step – Searing the chicken adds flavor and color. Always brown your chicken thighs before adding them to the slow cooker for a richer taste.
• Using low-quality coconut milk – The quality of coconut milk affects the curry’s creaminess. Opt for full-fat or lite coconut milk for a balanced flavor.
• Overcooking the chicken – Cooking too long can make chicken dry and tough. Follow the recommended cooking times for juicy, tender meat.
• Neglecting seasoning adjustments – Tasting as you go is essential. Adjust salt, pepper, and spices to fit your palate before serving.
• Forgetting to add fresh herbs last – Adding cilantro at the end enhances its flavor. Stir in fresh herbs just before serving for maximum taste.

Storage & Reheating Instructions

Refrigerator Storage

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

Freezing Coconut Curry Chicken Crock Pot

• Freeze in an airtight container or heavy-duty freezer bag for up to 3 months.
• Label containers with the date for easy tracking.

Reheating Coconut Curry Chicken Crock Pot

• Oven – Preheat to 350°F (175°C), cover with foil, and heat for about 20-25 minutes.
• Microwave – Use a microwave-safe dish, cover loosely, and heat in intervals of 1-2 minutes until hot.
• Stovetop – Heat gently over medium-low heat, stirring occasionally until warmed through.

Frequently Asked Questions

Here are some commonly asked questions about making Coconut Curry Chicken Crock Pot.

Can I use boneless chicken instead?

Yes, boneless chicken thighs work well in this recipe. Just adjust the cooking time as they may cook faster.

How spicy is Coconut Curry Chicken Crock Pot?

This recipe allows you to control spice levels by adjusting the amount of chili powder and jalapenos used.

Can I add vegetables to this dish?

Absolutely! Vegetables like bell peppers, carrots, or peas can be added during the last hour of cooking for extra nutrition and flavor.

What should I serve with Coconut Curry Chicken Crock Pot?

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

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to four days or freeze them for up to three months.

Final Thoughts

Coconut Curry Chicken Crock Pot is a flavorful dish that’s simple yet versatile. You can easily customize it with your favorite veggies or adjust spices to suit your taste. Give this recipe a try; it might just become your new go-to comfort food!

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Coconut Curry Chicken Crock Pot

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• Author: Alexia
• Total Time: 0 hours
• Yield: Serves approximately 4

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Description

Indulge in the comforting flavors of Coconut Curry Chicken made effortlessly in your slow cooker. This dish combines tender chicken with a creamy coconut milk sauce enriched with aromatic spices, fresh herbs, and a hint of heat from jalapenos. Perfect for busy weeknights or family gatherings, this recipe allows you to enjoy a delicious meal without spending hours in the kitchen. Serve it over fluffy rice or alongside warm naan for a satisfying experience that everyone will love. With its customizable spice level and nutritious ingredients, this Coconut Curry Chicken is sure to become a household favorite!

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Ingredients

Scale 1x2x3x

• 6 bone-in skin-on chicken thighs (skin removed)
• 2 cans (13.5 oz each) coconut milk
• 1 large red onion, chopped
• 8 cloves garlic, minced
• 2 jalapenos, seeded and chopped
• 1 tablespoon yellow curry powder
• Salt and pepper to taste
• 1 teaspoon oil
• 2 tablespoons dried basil leaves
• 3/4 teaspoon pepper
• 1/2 teaspoon chili powder (or to taste)
• 1 tablespoon cornstarch
• 1 tablespoon water (COLD)
• 1 teaspoon fresh ginger (grated or minced)
• 1/3 to 1/2 cup fresh cilantro (chopped)

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Instructions

1. Remove skin from chicken thighs and season with salt and pepper.
2. Heat oil in a skillet over medium-high heat. Brown the chicken thighs on both sides for added flavor.
3. In the slow cooker, combine coconut milk, spices, onions, garlic, and jalapenos; stir well.
4. Place browned chicken in the mixture and cover.
5. Cook on high for 4–5 hours or low for 6–8 hours until fully cooked.
6. Add grated ginger and cornstarch mixed with water; return shredded chicken to pot and stir.
7. Garnish with fresh cilantro before serving over rice or with naan.

• Prep Time: 15 minutes
• Cook Time: 4–8 hours
• Category: Main
• Method: Slow Cooker
• Cuisine: Asian

Nutrition

• Serving Size: 1 cup (245g)
• Calories: 360
• Sugar: 3g
• Sodium: 800mg
• Fat: 24g
• Saturated Fat: 18g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 27g
• Cholesterol: 115mg