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Coconut Curry Chicken Crock Pot

Coconut Curry Chicken Crock Pot
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Indulge in the warmth and comfort of this Coconut Curry Chicken Crock Pot recipe, perfect for busy weeknights or family gatherings. This dish combines tender chicken thighs with a luscious coconut milk sauce infused with aromatic spices, creating a delightful meal that feels like a cozy hug. With minimal prep time, you can set it and forget it, allowing your slow cooker to work its magic while your kitchen fills with enticing aromas. Serve it over rice or alongside naan for a complete and satisfying dinner that everyone will love.

Ingredients

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

Instructions

  1. Remove the skin from the chicken thighs and season with salt and pepper.
  2. Heat oil in a skillet over medium-high heat and sear the chicken until browned on both sides.
  3. In the crock pot, combine coconut milk, dried basil, salt, pepper, yellow curry powder, and chili powder.
  4. Add chopped onion, minced garlic, and jalapenos to the mixture in the crock pot.
  5. Place the seared chicken thighs into the crock pot and gently stir to combine.
  6. Cover and cook on high for 4-5 hours or low for 6-8 hours.
  7. Once cooked, remove the chicken to shred it and mix in grated ginger.
  8. Combine cornstarch with cold water; stir into the sauce to thicken.
  9. Return shredded chicken to the crock pot; cook for an additional 10 minutes before serving with chopped cilantro.

Nutrition

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