If you are craving a meal that combines creamy, spicy, and aromatic flavors all in one pot, then this Coconut Curry Chicken Crock Pot Recipe is about to become your new favorite. It’s a comforting and rich dish where tender chicken thighs soak up a luscious coconut milk base, infused with garlic, curry powder, and fresh herbs. The slow cooker does the magic here, making it incredibly easy to prepare while you go about your day, and the end result is nothing short of spectacular. Whether you’re cooking for a family dinner or meal prepping for the week, this recipe is packed with flavor and perfect for any occasion.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that come together beautifully to create a complex flavor profile. Each ingredient plays a key role, from the creamy coconut milk that forms the sauce’s base, to the garlic and curry powder which bring a warm and comforting spiciness.
- 6 bone-in skin-on chicken thighs (skin removed): These provide juicy, flavorful meat that stays moist during slow cooking.
- 2 cans coconut milk: The creamy foundation that adds richness and balances the spices.
- 1 large red onion (chopped): Adds slight sweetness and a tender texture once cooked down.
- 8 cloves garlic (minced): Packs a punch of aromatic depth and savory warmth.
- 2 tablespoons dried basil: Offers a fragrant herbal note to brighten the curry.
- 1.5 tablespoons yellow curry powder: The star spice blend that delivers a mild heat and vibrant color.
- 2 teaspoons salt: Essential for enhancing all the other flavors.
- 3/4 teaspoon pepper: Adds a subtle kick and warmth to the dish.
- Fresh cilantro (for garnish): Provides a fresh, bright contrast to the creamy curry sauce.
How to Make Coconut Curry Chicken Crock Pot Recipe
Step 1: Prepare and Season the Chicken
First things first, remove the skin from the chicken thighs to keep the dish a little lighter but still rich in flavor. Season the chicken generously with salt and pepper to ensure every bite is well seasoned right from the start.
Step 2: Brown the Chicken
Next, brown the chicken thighs in a skillet over medium-high heat. This step isn’t mandatory, but it makes a world of difference by sealing in the juices and adding a deep, caramelized flavor to your Crock Pot chicken curry.
Step 3: Combine Ingredients in the Slow Cooker
Now, layer the ingredients into your slow cooker. Start by combining the two cans of coconut milk, dried basil, yellow curry powder, chopped onion, minced garlic, salt, and pepper. This mixture is your flavorful sauce base that will slowly cook and infuse the chicken.
Step 4: Add the Chicken
Place the browned chicken thighs right on top of the coconut curry mixture. This allows the chicken to absorb all those wonderful spices and coconut flavors as it cooks.
Step 5: Slow Cook to Perfection
Cover and set your crock pot to cook on high for 4 to 5 hours or on low for 6 to 8 hours if you prefer a longer slow cooking time. The chicken will become incredibly tender and soak up the curry sauce beautifully.
Step 6: Shred Chicken and Thicken Sauce
Once the chicken is cooked through and tender, shred it right in the crock pot to mix with the sauce evenly. Stir in freshly grated ginger and a cornstarch slurry (cornstarch mixed with water) to thicken the curry sauce to your desired consistency.
Step 7: Garnish and Get Ready to Serve
Finally, sprinkle freshly chopped cilantro over the top to add a burst of color and fresh herbal brightness. Now your Coconut Curry Chicken Crock Pot Recipe is ready to enjoy!
How to Serve Coconut Curry Chicken Crock Pot Recipe
Garnishes
Fresh cilantro is a must to brighten the dish before serving, but you can also add a squeeze of lime juice for that extra zing. A dollop of Greek yogurt or coconut yogurt provides a lovely cooling contrast to the spiced curry.
Side Dishes
This creamy coconut curry pairs wonderfully with fluffy jasmine or basmati rice, which soaks up that luscious sauce perfectly. For some added crunch and freshness, serve with a side of steamed green beans or roasted broccoli.
Creative Ways to Present
Try serving this curry in warm bowls topped with toasted coconut flakes for texture, or spoon it over quinoa or cauliflower rice for a low-carb option. For a fun twist, use it as a filling for wraps with fresh vegetables and a sprinkle of fresh herbs.
Make Ahead and Storage
Storing Leftovers
Leftover Coconut Curry Chicken Crock Pot Recipe keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to preserve the flavors and moisture of the tender chicken and rich sauce.
Freezing
If you want to save some for later, freeze the curry in meal-sized portions. Use freezer-safe containers or bags, and it will keep well for up to 3 months. Just thaw overnight in the refrigerator before reheating.
Reheating
To reheat, warm the curry gently in a saucepan over medium heat, stirring occasionally, or microwave it covered until heated through. If the sauce has thickened too much, add a splash of water or coconut milk to loosen it back up.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used if you prefer white meat, but thighs tend to stay juicier and more tender in the slow cooker, giving that rich texture this recipe is loved for.
Do I need to brown the chicken before slow cooking?
Browning the chicken is optional, but it adds an extra layer of flavor by caramelizing the meat’s surface. If you’re short on time, you can skip this step and still get great results.
Is this recipe very spicy?
This Coconut Curry Chicken Crock Pot Recipe has a mild to medium spice level thanks to the curry powder and black pepper. If you want it spicier, you can add chopped jalapeños or a pinch of cayenne pepper when mixing the sauce ingredients.
Can I make this recipe vegetarian?
Yes! Swap the chicken for hearty vegetables like cauliflower, sweet potatoes, or chickpeas, and follow the same cooking method for a delicious vegetarian version.
What can I use to thicken the curry sauce if I don’t have cornstarch?
If cornstarch isn’t on hand, you can use arrowroot powder, flour, or even reduce the sauce uncovered on the stove after slow cooking to thicken it naturally.
Final Thoughts
This Coconut Curry Chicken Crock Pot Recipe is one of those meals that feels like a warm hug on a plate. It’s wonderfully easy to prepare, highlights familiar yet vibrant flavors, and delivers a satisfying meal every time. If you’re looking to impress family or simply want a hassle-free dish packed with flavor, give this recipe a try—you might find yourself making it again and again!
Print
Coconut Curry Chicken Crock Pot Recipe
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Total Time: 4 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian Fusion
- Diet: Halal
Description
This Coconut Curry Chicken recipe is a creamy, flavorful slow-cooker dish featuring tender chicken thighs simmered in a fragrant blend of coconut milk, curry spices, garlic, and onion. Perfect for a hands-off weeknight meal, the slow cooking method infuses the chicken with rich flavors while keeping it moist and juicy. Garnished with fresh cilantro, it delivers a comforting, aromatic taste of curry with minimal prep.
Ingredients
Chicken
- 6 bone-in skin-on chicken thighs (skin removed)
For the Curry Sauce
- 2 cans coconut milk (about 13.5 oz each)
- 1 large red onion, chopped
- 8 cloves garlic, minced
- 2 tablespoons dried basil
- 1.5 tablespoons yellow curry powder
- 2 teaspoons salt
- 3/4 teaspoon black pepper
- 1–2 jalapeños, finely chopped (optional for heat)
- 1 tablespoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
Garnish
- Fresh cilantro, chopped
Instructions
- Prepare the Chicken: Remove the skin from the chicken thighs and season them evenly with salt and pepper to enhance flavor.
- Brown the Chicken: Heat a skillet over medium-high heat and brown the chicken thighs on each side until golden. This step adds depth to the flavor of the dish.
- Combine Ingredients in Slow Cooker: In the crock pot, pour in the coconut milk and add dried basil, yellow curry powder, chopped onion, minced garlic, jalapeños, salt, and pepper. Stir to combine all ingredients.
- Add Chicken to Slow Cooker: Place the browned chicken thighs on top of the curry mixture in the slow cooker, ensuring they are partially submerged in the sauce.
- Cook Low and Slow: Cover the slow cooker with the lid and cook on high for 4-5 hours or on low for 6-8 hours until the chicken is cooked through and tender.
- Shred Chicken and Thicken Sauce: Once cooked, remove the chicken thighs and shred the meat using two forks. Return shredded chicken to the slow cooker. Stir in freshly grated ginger and the cornstarch slurry to thicken the curry sauce, allowing it to cook for an additional 10-15 minutes with the lid off.
- Garnish and Serve: Sprinkle freshly chopped cilantro over the dish before serving to add a fresh herbal note and vibrant color.
Notes
- Removing skin from chicken reduces fat content and helps flavors penetrate the meat better.
- Browning the chicken first builds richer flavor and improves texture.
- Adjust jalapeño quantity to control heat level or omit if you prefer milder curry.
- The cornstarch slurry is important for thickening the sauce to a luscious consistency.
- Serve this curry over steamed rice or with naan bread for a complete meal.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
