Coconut Curry Chicken Crock Pot

This Coconut Curry Chicken Crock Pot recipe is a delightful dish that combines rich flavors and tender chicken, making it perfect for any occasion. With its creamy coconut milk base and fragrant spices, this slow-cooked curry will impress your family and friends. It’s an easy meal to prepare, allowing you to enjoy delicious comfort food without spending hours in the kitchen.

Why You’ll Love This Recipe

• Flavorful Profile: This dish boasts a rich blend of coconut milk and spices, ensuring every bite is packed with flavor.
• Simple Preparation: The crock pot does all the hard work for you—just set it and forget it!
• Versatile Serving Options: Serve it over rice, cauliflower rice, or alongside naan for a complete meal.
• Healthy Ingredients: Made with wholesome ingredients, this recipe is both nutritious and satisfying.
• Customizable Spice Level: Adjust the chili powder to suit your heat preference—mild or spicy!

Tools and Preparation

Before you start cooking, gather some essential tools to make your preparation easier and more efficient.

Essential Tools and Equipment

• Slow Cooker
• Large Skillet
• Serrated Knife
• Mixing Bowl
• Measuring Cups and Spoons

Importance of Each Tool

• Slow Cooker: Perfect for achieving tender chicken while allowing flavors to develop over time.
• Large Skillet: Ideal for browning chicken before slow cooking, which enhances the flavor of the dish.
• Serrated Knife: Great for easily removing skin from chicken thighs without tearing the meat.

Ingredients

To create this delectable Coconut Curry Chicken Crock Pot, you’ll need the following 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)

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. Salt and pepper each thigh generously.

Step 2: Sear the Chicken

Heat a large skillet over medium-high heat. Add 1 teaspoon of oil.
* When the oil is hot, add three chicken thighs without crowding them.
* Cook for about two minutes until nicely browned on one side. Flip them over to brown the other side for another minute or two.
* Remove the browned chicken to a plate.

Step 3: Repeat Searing Process

Repeat the searing process with the remaining three chicken thighs. If there’s enough grease in the pan, there’s no need to add more oil.

Step 4: Combine Ingredients in Slow Cooker

In your crock pot, combine:
– Two cans of coconut milk
– Dried basil leaves
– Two teaspoons of salt
– Three-quarter teaspoon of pepper
– Yellow curry powder
– Chili powder (adjust to taste)

Stir well to combine.

Step 5: Add Vegetables and Chicken

Add chopped red onions, minced garlic, finely chopped jalapenos, and seared chicken into the slow cooker. Stir until everything is well coated with sauce.

Step 6: Slow Cook

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

Step 7: Shred Chicken

Once cooked, remove the chicken from the slow cooker onto a plate. Let cool slightly before shredding it. Discard bones as needed.

Step 8: Thicken Sauce

Add grated ginger into the slow cooker. In a small bowl, mix cornstarch with one tablespoon of cold water until smooth. Stir this mixture into the crock pot.

Step 9: Return Shredded Chicken

Shred chicken completely before returning it back into the slow cooker. Stir everything together again.

Step 10: Final Touches

Cook on high for an additional ten minutes after returning shredded chicken. Season with salt and pepper according to taste before stirring in freshly chopped cilantro.

Step 11: Serve

Serve your Coconut Curry Chicken over rice, cauliflower rice, or naan bread for a fulfilling meal!

How to Serve Coconut Curry Chicken Crock Pot

Serving Coconut Curry Chicken made in a crock pot is all about enhancing the dish with complementary sides and garnishes. Here are some great ways to enjoy this flavorful meal.

With Rice

• Steamed Jasmine Rice: The fragrant rice absorbs the rich curry sauce beautifully.
• Brown Rice: A healthier option that adds a nutty flavor and extra fiber.
• Coconut Rice: For an added coconut twist, cook rice in coconut milk for a creamy side.

With Flatbreads

• Naan Bread: Soft and pillowy, perfect for scooping up curry.
• Pita Bread: Toasted pita can add a nice crunch while still being great for dipping.

With Vegetables

• Sauteed Kale or Spinach: Adds nutrients and balances the richness of the curry.
• Roasted Cauliflower: Offers a delicious texture contrast and pairs well with the spices.

As a Salad

• Cucumber Salad: A refreshing side that helps cut through the heat and richness.
• Chickpea Salad: Packed with protein, this adds heartiness to your meal.

How to Perfect Coconut Curry Chicken Crock Pot

To elevate your Coconut Curry Chicken, consider these simple tips that enhance flavor and texture.

• Use Fresh Ingredients: Fresh herbs like cilantro and ginger bring vibrant flavors compared to dried alternatives.
• Balance the Spices: Adjust spices according to your heat preference; you can add more chili powder for extra kick or reduce it for milder notes.
• Sear Chicken Well: Browning chicken thighs before adding them to the crock pot deepens the flavor profile of your dish.
• Adjust Consistency: If your curry is too thick, add broth or coconut milk; if too thin, use cornstarch mixed with cold water for thickening.
• Let It Rest: Allowing the curry to sit after cooking helps meld all flavors together before serving.

Best Side Dishes for Coconut Curry Chicken Crock Pot

Pairing your Coconut Curry Chicken with the right side dishes can enhance your meal experience. Here are some fantastic options:

1. Basmati Rice – Fluffy and aromatic rice that complements the curry’s flavors beautifully.
2. Quinoa Pilaf – A nutritious grain option packed with protein that adds a unique texture.
3. Roasted Sweet Potatoes – Their natural sweetness contrasts nicely with spicy curries.
4. Coconut Lentils – Creamy lentils cooked in coconut milk serve as a perfect pairing!
5. Mango Chutney – Adds sweetness and tanginess, balancing out the spice of the curry.
6. Grilled Vegetables – Zucchini, bell peppers, and eggplant bring freshness and color to your plate.

Common Mistakes to Avoid

Making Coconut Curry Chicken in a crock pot can be simple, but some common mistakes can ruin the dish. Here are a few to watch out for:

• Skipping the browning step: Browning the chicken adds depth of flavor to your curry. Always sear the chicken thighs before adding them to the slow cooker for the best taste.

• Not seasoning properly: Failing to season each component can lead to a bland curry. Make sure to salt and pepper each layer, including the chicken and vegetables.

• Ignoring ingredient freshness: Using stale or old spices can diminish flavor. Always check your spices and herbs for freshness before cooking.

• Overcooking or undercooking: Cooking times can vary by slow cooker. Keep an eye on your dish to ensure it’s perfectly cooked, either high for 4-5 hours or low for 6-8 hours.

• Not measuring ingredients accurately: Improper measurements can lead to an unbalanced taste. Use measuring spoons and cups for accuracy, especially with spices and liquids.

Storage & Reheating Instructions

Refrigerator Storage

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

Freezing Coconut Curry Chicken Crock Pot

• Use freezer-safe containers or bags.
• It can be frozen for up to 3 months; just make sure it’s completely cooled before freezing.

Reheating Coconut Curry Chicken Crock Pot

• Oven: Preheat to 350°F (175°C). Place in a baking dish covered with foil until heated through.
• Microwave: Heat in a microwave-safe bowl, covered, on medium power until warm, stirring occasionally.
• Stovetop: Warm in a skillet over low heat, stirring frequently until hot.

Frequently Asked Questions

What is the best way to cook Coconut Curry Chicken Crock Pot?

The best way is to sear the chicken first and then combine all ingredients in a slow cooker. Cook on high for 4-5 hours or low for 6-8 hours until tender.

Can I use other meats instead of chicken?

Yes! You can substitute turkey or even beef if you prefer. Just adjust cooking times based on the meat used.

Is Coconut Curry Chicken Crock Pot spicy?

This recipe is not overly spicy but has a mild kick from jalapenos. You can adjust the amount of chili powder based on your spice preference.

How do I customize my Coconut Curry Chicken?

You can add vegetables like bell peppers, carrots, or peas for extra nutrition and flavor. Adjust seasonings as needed!

Final Thoughts

Coconut Curry Chicken Crock Pot is a delightful dish that combines rich flavors and tender meat with minimal effort. Its versatility allows you to customize it according to your tastes and preferences. Try it with rice or cauliflower rice for a complete meal!