This Coconut Curry Chicken Crock Pot recipe is a delightful fusion of flavors that brings the essence of Asian cuisine right to your dining table. Perfect for busy weeknights or gatherings, this dish is not only comforting but also packed with nutrients. The slow cooker does all the work, allowing you to enjoy a rich, aromatic curry with minimal effort. With tender chicken and a luscious coconut sauce, it’s sure to impress family and friends alike.
Why You’ll Love This Recipe
- Easy Preparation: Just toss everything into the slow cooker and let it do its magic.
- Flavorful Dish: The combination of coconut milk and spices creates a rich and satisfying flavor profile.
- Versatile Meal: Serve it over rice, cauliflower rice, or with naan for a complete meal.
- Healthy Ingredients: Packed with chicken and fresh vegetables, it’s a nutritious choice for any family.
- Perfect for Meal Prep: Make a big batch and enjoy leftovers throughout the week.
Tools and Preparation
Before diving into this delicious recipe, gather your essential tools. Having the right equipment will make your cooking experience smoother and more enjoyable.
Essential Tools and Equipment
- Slow cooker
- Large skillet
- Serrated knife
- Cutting board
- Mixing bowl
Importance of Each Tool
- Slow cooker: This is the heart of the recipe; it allows for hands-free cooking while infusing flavors over time.
- Large skillet: Ideal for searing the chicken, which enhances its flavor before adding it to the slow cooker.
Ingredients
To create this mouthwatering Coconut Curry Chicken Crock Pot, gather the following ingredients:
Main 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 using your fingers and a serrated knife. Salt and pepper each thigh generously.
Step 2: Sear the Chicken
Heat a large skillet over medium-high heat. Add oil. When hot, add three chicken thighs without crowding them. Cook for about two minutes until browned; flip to brown the other side for another one to two minutes. Remove the chicken to a plate.
Step 3: Repeat Searing Process
Sear the remaining three chicken thighs in the same manner. If there’s enough grease in the pan, you can skip adding more oil.
Step 4: Combine Ingredients in Slow Cooker
In your slow cooker, combine coconut milk, basil, salt, pepper, yellow curry powder, and chili powder. Stir well to mix everything together.
Step 5: Add Vegetables
Add chopped red onions, minced garlic, and finely chopped jalapenos to the mixture in the slow cooker.
Step 6: Add Chicken
Place the browned chicken thighs into the slow cooker. Stir gently to combine all ingredients.
Step 7: Cook
Cover and cook on high for four to five hours or on low for six to eight hours until chicken is tender.
Step 8: Shred Chicken
Once cooked, remove chicken from slow cooker; let cool briefly before shredding. Discard any bones or tough bits.
Step 9: Thicken Sauce
Add grated ginger back into the slow cooker. In a small bowl, mix cornstarch with cold water until smooth; add this mixture into the slow cooker and stir well.
Step 10: Return Shredded Chicken
Return shredded chicken to slow cooker; stir again. Cover and let cook an additional ten minutes.
Step 11: Season & Serve
Adjust seasoning with salt and pepper as needed; stir in fresh cilantro. Serve warm over rice or cauliflower rice, or alongside naan bread for dipping!
Enjoy your flavorful Coconut Curry Chicken Crock Pot!
How to Serve Coconut Curry Chicken Crock Pot
Serving Coconut Curry Chicken from the crock pot can elevate your dining experience. Here are some delightful ways to enjoy this dish that will impress your family and friends.
With Rice
- Steamed White Rice: A classic choice, steamed white rice complements the creamy curry perfectly.
- Brown Rice: For a healthier option, brown rice adds a nutty flavor and chewy texture.
- Coconut Rice: Infused with coconut milk, this option enhances the tropical flavors of the curry.
With Cauliflower Rice
- Light and Healthy: Cauliflower rice is a low-carb alternative that pairs well with the curry’s richness.
With Naan Bread
- Soft and Flavorful: Use naan to scoop up the chicken and sauce for a satisfying bite. You can warm it up in the oven or on a skillet.
Topped with Fresh Herbs
- Cilantro Garnish: Adding fresh cilantro right before serving brightens up the dish and adds freshness.
As a Wrap
- Lettuce Wraps: Use large lettuce leaves to wrap the chicken for a fun and light meal option.
How to Perfect Coconut Curry Chicken Crock Pot
Perfecting your Coconut Curry Chicken in the crock pot is all about small tweaks that enhance flavor and texture. Here are some tips to ensure your dish turns out amazing every time.
- Bold Seasoning: Don’t be shy with salt and spices; they enhance the overall flavor of your curry.
- Quality Coconut Milk: Choose full-fat coconut milk for a richer sauce, but lite coconut milk works too for fewer calories.
- Sear the Chicken: Browning your chicken before adding it to the crock pot adds depth of flavor.
- Experiment with Vegetables: Feel free to add vegetables like bell peppers or carrots for extra nutrition and color.
- Adjust Spice Levels: Customize heat by varying chili powder or using different peppers based on your preference.
- Let It Rest: Allowing the curry to sit for a few minutes after cooking helps meld the flavors together beautifully.
Best Side Dishes for Coconut Curry Chicken Crock Pot
Pairing side dishes with Coconut Curry Chicken enhances your meal’s enjoyment. Here are some excellent options to consider:
- Quinoa Salad: A protein-packed side that adds texture and complements the curry’s flavors.
- Roasted Vegetables: Seasonal roasted veggies provide a crunchy contrast that balances the creaminess of the curry.
- Chickpea Salad: A refreshing chickpea salad with lemon dressing offers brightness alongside the rich curry.
- Mango Chutney: The sweetness of mango chutney contrasts nicely, adding an interesting flavor profile.
- Cucumber Raita: This cooling yogurt-based dip provides relief from spice while adding creaminess to your plate.
- Grilled Asparagus: Lightly grilled asparagus brings an elegant touch while being quick to prepare.
Common Mistakes to Avoid
Avoiding common pitfalls can make your Coconut Curry Chicken Crock Pot experience much more enjoyable. Here are some mistakes to watch out for:
- Skipping the browning step – Searing the chicken adds a rich flavor. Don’t skip this step for the best taste.
- Not seasoning adequately – Lack of seasoning can lead to bland curry. Always season your chicken and taste your sauce before serving.
- Overcooking or undercooking the chicken – Cooking times are crucial. Make sure to adhere to the recommended cooking times for tender results.
- Ignoring ingredient quality – Using low-quality coconut milk can affect flavor. Opt for high-quality, full-fat coconut milk for a creamy texture.
- Forgetting to shred the chicken – Not shredding after cooking may lead to uneven texture. Shredding helps distribute flavors throughout the dish.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- Keep in the refrigerator for up to 3-4 days.
Freezing Coconut Curry Chicken Crock Pot
- Freeze in individual portions or as a whole batch.
- Use freezer-safe containers or bags and keep for up to 3 months.
Reheating Coconut Curry Chicken Crock Pot
- Oven – Preheat to 350°F (175°C) and heat covered for about 20 minutes until warm.
- Microwave – Heat in short intervals, stirring frequently until hot throughout.
- Stovetop – Warm over medium heat, stirring occasionally until heated through.
Frequently Asked Questions
Here are answers to some common questions about making Coconut Curry Chicken Crock Pot.
Can I use boneless chicken?
Yes, boneless chicken thighs work well and will cook faster than bone-in options.
How spicy is this Coconut Curry Chicken Crock Pot?
The spice level can be adjusted by reducing or increasing the amount of chili powder used in the recipe.
Can I add vegetables?
Absolutely! Adding vegetables like bell peppers or spinach enhances nutrition and flavor.
What should I serve with Coconut Curry Chicken Crock Pot?
This dish pairs well with rice, quinoa, or cauliflower rice for a healthy option.
Can I use light coconut milk?
Yes, lite coconut milk can be used if you’re looking for a lower-fat alternative, though it may alter creaminess slightly.
Final Thoughts
This Coconut Curry Chicken Crock Pot recipe is not only delicious but also versatile. You can customize it by adding your favorite vegetables or adjusting the spice level. Give it a try; it’s sure to become a family favorite!
Coconut Curry Chicken Crock Pot
Indulge in the vibrant flavors of this Coconut Curry Chicken Crock Pot recipe, perfect for busy weeknights or cozy gatherings. This dish beautifully combines tender chicken with a rich coconut sauce infused with aromatic spices, delivering a comforting and nutritious meal with minimal effort. Just toss the ingredients into your slow cooker, and let it work its magic while you enjoy time with family or prepare other dishes. Serve it over rice, cauliflower rice, or warm naan for a complete experience that will impress everyone at your table.
- Total Time: 5 hours 15 minutes
- Yield: Approximately 6 servings 1x
Ingredients
- 6 bone-in skin-on chicken thighs (skin removed)
- 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)
Instructions
- Season chicken thighs with salt and pepper. Sear in a skillet until browned on both sides.
- In the slow cooker, combine coconut milk, basil, curry powder, chili powder, salt, and pepper.
- Add chopped red onion, minced garlic, jalapenos, and seared chicken thighs to the mixture.
- Cook on high for 4-5 hours or low for 6-8 hours until chicken is tender.
- Shred the chicken and stir in cornstarch mixed with water. Cook an additional 10 minutes to thicken the sauce.
- Adjust seasoning and stir in fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 110mg