Coconut Curry Chicken Crock Pot

This Coconut Curry Chicken Crock Pot recipe is a delightful blend of flavors that transforms simple ingredients into a heartwarming dish. Perfect for busy weeknights or cozy gatherings, this slow cooker meal allows you to enjoy rich, aromatic curry without spending hours in the kitchen. The creamy coconut milk and fragrant spices create a comforting experience that will satisfy your cravings and impress your guests.

Why You’ll Love This Recipe

• Easy Preparation: Just throw everything in the slow cooker and let it do the work for you.
• Flavorful: The combination of coconut milk, spices, and fresh ingredients creates an irresistible taste.
• Versatile Serving Options: Enjoy it with rice, cauliflower rice, or even naan for a complete meal.
• Healthy Ingredients: Packed with lean protein and nutritious veggies, this curry is both satisfying and wholesome.
• Meal Prep Friendly: Make a big batch and save leftovers for easy lunches throughout the week.

Tools and Preparation

To make this Coconut Curry Chicken Crock Pot recipe, you’ll need a few essential tools to ensure success in your cooking process.

Essential Tools and Equipment

• Slow cooker
• Large skillet
• Serrated knife
• Cutting board
• Measuring cups and spoons

Importance of Each Tool

• Slow cooker: This is where the magic happens! It allows flavors to meld beautifully while you focus on other tasks.
• Large skillet: Essential for browning the chicken before adding it to the slow cooker; helps enhance flavor through caramelization.
• Serrated knife: Perfect for removing chicken skin effortlessly and chopping vegetables smoothly.

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Ingredients

This Slow Cooker Coconut Curry Chicken is one of the best curries I’ve ever had! It’s not too spicy but has tons of flavor!

• 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. Season each thigh with salt and pepper.

Step 2: Brown the Chicken

Heat a large skillet over medium-high heat. Add 1 teaspoon of oil or use nonstick spray.
* When the oil is hot, add three chicken thighs, ensuring they are not too close together to avoid steaming.
* Cook for about two minutes until nicely browned on one side. Flip to brown the other side for another minute or two.
* Remove the chicken to a plate and repeat with the remaining thighs.

Step 3: Combine Ingredients in Slow Cooker

While browning chicken, combine coconut milk, dried basil, salt, pepper, yellow curry powder, and chili powder in your slow cooker. Stir well to combine.
* Add chopped red onions, minced garlic, and finely chopped jalapenos into the mixture.
* Place the browned chicken thighs on top of these ingredients.

Step 4: Cook in Slow Cooker

Cover your slow cooker and cook on high for four to five hours or low for six to eight hours until chicken is tender.

Step 5: Finish Up

After cooking time is up:
* Remove the chicken from the slow cooker onto a cutting board or plate. Let it cool slightly before shredding.
* Stir in grated ginger into the remaining sauce in the slow cooker.
* In a small bowl, mix cornstarch with cold water until smooth. Add this mixture back into the crock pot.

Step 6: Shred Chicken

Shred the chicken pieces with two forks after removing bones and any tough bits. Return shredded meat to slow cooker.
Cook uncovered for another ten minutes.

Step 7: Serve

Season with additional salt and pepper if needed. Stir in chopped cilantro before serving. Enjoy this delicious Coconut Curry Chicken with rice or cauliflower rice!

How to Serve Coconut Curry Chicken Crock Pot

Serving your Coconut Curry Chicken from the crock pot can be a delightful experience. Here are some ideas to enhance your meal presentation and flavor combinations.

With Rice

• White or Brown Rice: Fluffy rice absorbs the creamy coconut curry sauce, making every bite delicious.
• Coconut Rice: For an extra tropical twist, cook rice with coconut milk for enhanced flavor.

With Cauliflower Rice

• Light and Healthy: Cauliflower rice offers a low-carb alternative that pairs well with the rich curry, while still soaking up the sauce.

With Naan Bread

• Soft and Chewy: Warm naan bread is perfect for scooping up chicken and sauce, adding a delightful texture to your meal.

Garnished with Fresh Herbs

• Fresh Cilantro: Sprinkle chopped cilantro on top for a burst of freshness that complements the curry’s richness.

How to Perfect Coconut Curry Chicken Crock Pot

Perfecting your Coconut Curry Chicken in the crock pot is simple with a few helpful tips. Here are some ways to elevate your dish.

• Use Skinless Thighs: Removing the skin from chicken thighs allows the flavors to penetrate better while keeping the meat tender.
• Adjust Spice Levels: Modify chili powder according to your preference. Start small; you can always add more during cooking.
• Layer Ingredients Wisely: Place tougher ingredients like onions at the bottom of the crock pot so they soften nicely while cooking.
• Shred Chicken at the Right Time: Letting it cool slightly before shredding helps to avoid burns and makes shredding easier.
• Incorporate Fresh Ginger: Adding ginger just before serving boosts flavor without losing its fresh taste during long cooking times.

Best Side Dishes for Coconut Curry Chicken Crock Pot

Pairing side dishes with your Coconut Curry Chicken enhances the meal’s overall appeal. Here are some excellent options:

1. Steamed Broccoli: A nutritious green vegetable that balances out the richness of the curry.
2. Roasted Vegetables: Seasonal veggies roasted until tender provide a sweet contrast to spicy flavors.
3. Quinoa Salad: A light salad made with quinoa, cucumber, and mint adds freshness and protein.
4. Lentil Soup: A warm bowl of lentil soup complements coconut curry beautifully, offering additional comfort.
5. Cucumber Raita: This cooling yogurt-based dip is perfect for balancing out spices in the curry.
6. Mango Chutney: Sweet mango chutney can add a fruity kick that contrasts nicely with savory flavors.

Common Mistakes to Avoid

Cooking the perfect Coconut Curry Chicken Crock Pot can be a delightful experience, but some common mistakes can hinder the outcome.

• Not Browning the Chicken: Skipping the browning step can lead to less flavor. Always sear the chicken for extra depth before adding it to the slow cooker.
• Ignoring Spice Levels: Not adjusting spices to your taste can make or break this dish. Taste as you go and modify chili powder according to your preference.
• Overcooking Vegetables: Adding vegetables too early may result in mushy textures. Add softer vegetables like jalapenos closer to the end of cooking for better crunch.
• Using Low-Quality Coconut Milk: Not all coconut milk is created equal. Opt for high-quality, full-fat coconut milk for a creamier curry.
• Skipping Fresh Herbs: Fresh cilantro adds brightness and flavor. Don’t skip this; add it just before serving for maximum freshness.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keep in the refrigerator for up to 3-4 days.

Freezing Coconut Curry Chicken Crock Pot

• Allow to cool completely before freezing.
• Use freezer-safe containers or bags; it will last up to 3 months.

Reheating Coconut Curry Chicken Crock Pot

• Oven: Preheat oven to 350°F (175°C). Place in a covered dish for about 20-25 minutes until heated through.
• Microwave: Heat in a microwave-safe bowl for about 2-3 minutes, stirring halfway through.
• Stovetop: Reheat on medium heat in a saucepan, stirring frequently until warmed through.

Frequently Asked Questions

Here are some common questions about making Coconut Curry Chicken Crock Pot:

How long does Coconut Curry Chicken Crock Pot take to cook?

The total time is around 4-8 hours, depending on whether you cook on high or low heat.

Can I use other meats instead of chicken?

Yes! This recipe works well with turkey or even lamb if you’re looking for a different flavor profile.

Is there a vegetarian option for Coconut Curry Chicken Crock Pot?

Absolutely! You can substitute chicken with chickpeas or tofu for a plant-based version.

What sides pair well with Coconut Curry Chicken Crock Pot?

Serve it with rice, cauliflower rice, or naan bread for a complete meal.

Final Thoughts

This Coconut Curry Chicken Crock Pot recipe is not just easy but also incredibly versatile. The rich flavors and creamy texture make it a perfect dish for any occasion. Feel free to customize by adding your favorite vegetables or adjusting spice levels. Give it a try and enjoy!