This Slow Cooker Coconut Curry Chicken is one of the best curries I’ve ever had! The sauce starts with the coconut milk with jalapeño and red onion. It’s not too spicy, but has tons of flavor!

Slow Cooker Coconut Curry Chicken

Originally posted February 16, 2016

We ripped out our carpet this week and are in the middle of getting new (laminate) wood floors. Originally I wanted to put the wood in our kitchen, dining, and family room, because they are all connected.

Basil Chicken in Coconut Curry Sauce

But then we ripped out the OLD laminate in the kitchen to reveal this awesome linoleum underneath. I love it so much! I think I’m going to keep it and do the new wood everywhere else. What do you think? Isn’t it super cute?

Undone flooring project with underlying vinyl

Oh my gosh, calm down, I’M JOKING. I texted this to my brother Nathan earlier today and he politely texted back, “I love the wood! Are you doing linoleum in the kitchen, or wood?”  And then I told him I was joking and he said, “I was very careful how I phrased that.”

This gross linoleum kind of makes me nostalgic though. We had a VERY similar pattern in my kitchen growing up, only ours was, no joke, BRIGHT yellow and orange. Classic. (my parents bought their house in 1980 I think.) Did you grow up with linoleum like this??

Laying down new flooring

Here’s how it’s going. Eric’s parents came all the way from Montana to help us. (And by help us, I mean basically do most of it…we owe you big time!) Also you will notice who won the great Should We Paint Our Fireplace White debate…at least for now.)

Crockpot Curry with Basil Chicken

You’ll absolutely love this Crockpot Curry Chicken

This recipe is a classic from the blog that I changed up to go in the slow cooker. It worked out beautifully! The original is here: Basil Chicken in Coconut Curry Sauce. It’s a huge crowd pleaser. The sweetness from the coconut and the earthy tones from the yellow curry balance each other perfectly. But you have to marinate it and stand over the stove for a while, and lately I have been all about the setting-and-forgetting-it. Enter our trusty slow cooker!

Assembling coconut curry sauce in slow cooker

De-boning chicken thighs
See how it’s just falling apart?

Chicken Coconut Curry Recipe Ingredients

This recipe uses bone-in, skin-on chicken thighs that you sear on the stove before slow cooking. By the time they are done cooking, they are falling off the bone, and the caramelized flavor from the searing step has transformed the meat into something simply amazing. You could absolutely use chicken breasts in this recipe, but the meat won’t be quite as flavorful. You just can’t replace that dark meat.

How to serve Chicken Coconut Curry

‘One more thing: No curry is complete without naan. Bring on the naan! Here’s my favorite recipe for Homemade Naan Bread. You can’t go wrong. Make this soon! Crockpot curry ftw!

Slow Cooker Coconut Curry Chicken

If you make this curry, snap a photo and share on Instagram using #TheFoodCharlatan! I’d love to see it!

P.S. Here’s a trusty Crock Pot if you don’t have one. And this is the brand of skillet I use.

More great curry recipes!

Here’s the original Basil Chicken in Coconut Curry Sauce:

Slow Cooker Chicken Tikka Masala << This is another old recipe from the blog that I recently adapted for the slow cooker. It’s a classic Indian dish and it tastes sooo good!

6 Ingredient One Pot Vegetable Curry << this cheater recipe is so easy!

Teriyaki Chicken Rice Bowls:

Thai Red Chicken with Cherry Tomatoes: this is an oldie but a goodie.

Thai Red Curry with Vegetables from Cookie and Kate

Slow Cooker Chicken Curry from The Lemon Bowl

Coconut Chicken Thai Curry from Tastes Lovely

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Coconut Curry Chicken Crock Pot

4.58 from 143 votes
Prep: 15 mins
Cook: 5 hrs
Total: 5 hrs 15 mins
Servings: 6 Servings
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!

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

Instructions

  • Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.
  • Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray).
  • When the oil is hot, add 3 chicken thighs. Don't put them too close together, you want to avoid steaming.
  • Cook for about 2 minutes, until nicely browned on the bottom. Then flip the chicken over to brown the other side for about 1-2 minutes.
  • Remove the chicken to a plate.
  • Repeat searing process with the other 3 chicken thighs. If there is still enough grease in the pan then you don't need to add more oil.
  • Meanwhile, in a crock pot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine.
  • Add the chopped red onions, garlic, and jalapenos.
  • Add the browned chicken and stir to combine.
  • Cook on high for 4-5 hours, or on low for 6-8 hours.
  • Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.
  • Add the ginger to the slow cooker.
  • In a small bowl, combine cornstarch and 1 tablespoon COLD water. Stir until it's not lumpy. Add this to the crock pot and stir.
  • Shred the chicken, removing the bones and any tough bits. It should just be falling apart.
  • Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.
  • Season with salt and pepper to taste. Stir in the cilantro.
  • Serve with rice, cauliflower rice, or naan.

Notes

*I know the photos show that I seared the meat with the skin on. I tried it both ways and liked it better with the skin removed, but only got photos with the skin on.
You can replace the thighs in this recipe with chicken breasts. Use about 1 and 1/2 to 2 pounds. (Chicken breasts are less fatty and won't reduce as much while cooking, so you need less meat to start with.)

Nutrition

Serving: 1cup | Calories: 348kcal | Carbohydrates: 6g | Protein: 24g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 890mg | Potassium: 399mg | Fiber: 1g | Sugar: 1g | Vitamin A: 239IU | Vitamin C: 8mg | Calcium: 57mg | Iron: 2mg
Course: Main Course
Cuisine: American
Calories: 348
Keyword: Basil, chicken, Coconut, curry sauce, slow cooker
Did you make this? I'd love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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Comments

  1. Love this recipe! I substituted green curry paste and added eggplant. So easy and delicious! Family favorite!

  2. 5 stars
    Love love love this recipe!! I only made one change …. I substituted 2 cans of chopped green chiles in place of the jalapeños due to my guests personal taste. It’s even more flavorful the next day. Served with naan. AHHHHMAAZZZING 🤩

  3. I made this this week and it was delicious and so easy! I want to make it for the freezer for a friend having a baby. Would you recommend mixing the sauce ingredients with the chicken and then freezing or cooking it and freezing? I know coconut milk can sometimes be funny when freezing. Thank you for the delicious recipe!

    1. Hi Kirsty! I’m so glad you enjoyed this. It’s so thoughtful of you to make it for your friend! Here’s how I’d suggest preparing it for the freezer. Go through steps 1-9, except DON’T include the coconut milk, then put the browned chicken and other ingredients, uncooked, into a ziplock or other airtight container. Put the grated or minced ginger in a separate small ziplock. Have your friend put the bag of chicken and other ingredients in the freezer, along with the small bag of ginger. Give her a can of coconut milk for the pantry. Give her the instructions for steps 10-17 and she can put it in the slow cooker and complete the final steps herself. I hope she loves it!

  4. Should I still brown the chicken breasts or can I put those straight into the crock pot? Not sure how well chicken breasts brown?! Thank you! Looking forward to trying. 

    1. Hi Terri-Lynn! If your chicken breasts are skin-on, then you can still brown them before putting them in the crockpot. If they are skinless, then no, there’s no need to brown them before you put them in. While white meat is less flavorful in this recipe (and in general) than dark meat, chicken breasts will still work. Enjoy!

  5. 5 stars
    This is such a flavorful recipe. It’s become a big hit and highly requested in my house. I always use chicken breast and lite coconut milk for a lighter version. 

    1. Hi Thao! I haven’t personally tried this in the instant pot, but other commenters have had great success with 20-30 minutes on high pressure. If you try it too, let us know how it turned out :-) Enjoy!

  6. This looks amazing! I want to try it out tonight. 
    I have boneless thighs on hand, and coconut cream. Any suggestions on using the coconut cream in place of the coconut milk? 

    1. Hi Savannah! This will work out great! Use what you have. Coconut cream just means it’s going to be extra rich. NOT a problem! 😂 Enjoy!

  7. 5 stars
    So very delicious. Used light coconut milk and added carrots. Also cooked mine on the stove because I was getting started later in the day. It was wonderful. Served with quinoa, naan, and roasted asparagus. Thank you!

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