Description
- Make slow cooker coconut curry chicken thighs for a rich, easy dinner with bold flavor and minimal effort.
Ingredients
Scale
- 6 bone-in, skinless chicken thighs (about 2 1/2 pounds)
- Salt and pepper, to taste
- 1 teaspoon cooking oil
- 2 cans (13.5 oz each) coconut milk (lite coconut milk works too)
- 2 tablespoons dried basil leaves
- 2 teaspoons salt
- 3/4 teaspoon black pepper
- 1 1/2 tablespoons yellow curry powder
- 1/2 teaspoon chili powder (or 3/4 teaspoon for extra heat)
- 1 large red onion, chopped
- 8 cloves garlic, minced
- 2 jalapeños, seeded and finely chopped
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 teaspoon fresh ginger, grated or minced
- 1/3 to 1/2 cup fresh cilantro, chopped
Instructions
- Remove the skin from the chicken thighs using your fingers and a serrated knife. Season each piece with salt and pepper.
- Heat a large skillet over medium-high heat. Add 1 teaspoon of oil and let it get hot.
- Place 3 chicken thighs in the skillet, making sure they aren’t overcrowded. Brown for about 2 minutes on one side, then flip to brown the other side for another 1-2 minutes. Remove the chicken and set it aside.
- Repeat the searing process with the remaining chicken thighs, adding more oil if needed.
- In a slow cooker, combine the coconut milk, basil, 2 teaspoons of salt, 3/4 teaspoon of pepper, curry powder, and chili powder (adjust based on your spice preference). Stir well.
- Add the chopped red onion, minced garlic, and jalapeños to the slow cooker. Mix everything together.
- Place the browned chicken thighs in the slow cooker and stir to combine.
- Cover and cook on high for 4-5 hours or on low for 6-8 hours.
- After cooking, remove the chicken from the slow cooker and let it rest for a few minutes. Add the grated ginger to the slow cooker.
- In a small bowl, mix the cornstarch with 1 tablespoon of cold water until smooth. Stir this mixture into the slow cooker.
- Shred the chicken, discarding the bones and any tough parts. Return the shredded chicken to the slow cooker and stir well. Cook for an additional 10 minutes.
- Taste and adjust seasoning with salt and pepper. Stir in chopped cilantro before serving.
- Serve over rice, cauliflower rice, or with naan.
- Details:
- This recipe is perfect for a cozy family dinner or meal prep, packed with rich coconut flavors and aromatic spices.
- For an extra kick, adjust the amount of chili powder and jalapeños to suit your heat preference.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours (high)
Nutrition
- Serving Size: 6 servings
- Calories: 350 kcal per serving
Keywords: #SlowCooker #CurryChicken #ComfortFood #ChickenThighs #EasyDinner #CoconutCurry #MealPrep #HealthyMeals #FamilyDinner #Foodie #RecipeOfTheDay