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Coconut Curry Chicken Crock Pot

Coconut Curry Chicken Crock Pot
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Coconut Curry Chicken Crock Pot is a delightful and comforting dish that combines tender chicken with a rich, creamy coconut sauce infused with aromatic spices. This easy recipe is perfect for busy weeknights or gatherings, allowing you to simply toss the ingredients into your slow cooker and enjoy a flavorful meal without the fuss. With its mild spice level, this dish is sure to please even the pickiest eaters while still offering a satisfying and hearty experience. Serve it over fluffy rice or with warm naan for a complete meal that everyone will love.

Ingredients

Scale
  • 6 skinless chicken thighs (about 2.5 pounds)
  • 2 cans (13.5 oz each) coconut milk
  • 1 large red onion, chopped
  • 8 cloves garlic, minced
  • 2 jalapenos, seeded and finely chopped
  • 1.5 tablespoons yellow curry powder
  • Fresh cilantro for garnish
  • salt and pepper
  • 1 teaspoon oil
  • 2 tablespoons dried basil leaves
  • 3/4 teaspoon pepper
  • 1/2 teaspoon chili powder (or 3/4 teaspoon)
  • 1 tablespoon cornstarch
  • 1 tablespoon water (COLD)
  • 1 teaspoon fresh ginger (grated or minced)

Instructions

  1. Remove skin from chicken thighs and season with salt and pepper.
  2. In a skillet, heat oil over medium-high heat and brown chicken on both sides for about 2 minutes each. Transfer to the slow cooker.
  3. In the slow cooker, combine coconut milk, dried basil, salt, pepper, curry powder, chopped onion, garlic, and jalapenos. Stir well.
  4. Place browned chicken in the mixture and cook on high for 4-5 hours or low for 6-8 hours.
  5. Once cooked, shred chicken with forks and return to the slow cooker along with grated ginger and cornstarch mixed with cold water. Stir well and cook for an additional 10 minutes.

Nutrition

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

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