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Coconut Curry Chicken Crock Pot

Coconut Curry Chicken Crock Pot
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Discover the rich and comforting flavors of Coconut Curry Chicken Crock Pot, a delightful dish that’s perfect for any occasion. This slow-cooked recipe combines tender chicken thighs with a creamy coconut curry sauce, making it an instant favorite among family and friends. With minimal prep time and the convenience of a slow cooker, this dish allows you to set it and forget it while filling your home with an irresistible aroma. Whether you’re serving it over rice, cauliflower rice, or alongside naan, this versatile meal is sure to impress. Plus, it’s packed with wholesome ingredients that make it both delicious and nutritious!

Ingredients

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

Instructions

  1. Season the chicken thighs with salt and pepper.
  2. Heat oil in a skillet over medium-high heat; brown the chicken on both sides.
  3. In the slow cooker, mix coconut milk, dried basil leaves, salt, pepper, yellow curry powder, and chili powder; add the chopped onion, minced garlic, and chopped jalapeños.
  4. Add the browned chicken to the slow cooker and stir gently.
  5. Cook on high for 4-5 hours or low for 6-8 hours until tender.
  6. Stir in grated ginger; thicken sauce with cornstarch mixed in cold water.
  7. Shred chicken into bite-sized pieces; return to slow cooker and stir well.
  8. Serve hot over rice or with naan.

Nutrition

Find it online: https://trandtaste.com/coconut-curry-chicken-crock-pot/

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