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Coconut Curry Chicken Crock Pot

Coconut Curry Chicken Crock Pot
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Indulge in the rich flavors of Coconut Curry Chicken made effortlessly in your crock pot! This dish features tender chicken thighs simmered in a creamy coconut milk base, infused with aromatic spices and fresh herbs. Perfect for busy weeknights or cozy weekends, this recipe allows you to set it and forget it while it cooks to perfection. Serve it over rice or alongside naan for a delightful meal that will impress family and friends alike. Enjoy the nutritional benefits from protein-rich chicken and healthy fats from coconut milk, making it a satisfying choice for any dinner.

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 finely chopped)
  • 1 teaspoon oil
  • 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 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 chicken thighs and season with salt and pepper.
  2. Sear the thighs in a skillet until browned on both sides; transfer to a slow cooker.
  3. In the slow cooker, combine coconut milk, spices, onions, garlic, and jalapenos; stir well.
  4. Place the seared chicken into the mixture and cook on high for 4-5 hours or low for 6-8 hours.
  5. After cooking, shred the chicken and stir in grated ginger and cornstarch mixed with water; cook an additional 10 minutes.
  6. Serve topped with fresh cilantro.

Nutrition

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