Slow Cooker Basil Chicken in Coconut Curry Sauce Recipe
This Slow Cooker Coconut Curry Chicken combines tender bone-in chicken thighs with a flavorful coconut milk and basil curry sauce. Slow cooked to perfection, it’s a mildly spiced, aromatic dish that’s comforting and easy to prepare, making it perfect for a hearty weeknight dinner or a cozy weekend meal.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Chicken
- 6 bone-in skin-on chicken thighs, skin removed (about 2 and 1/2 pounds)
- Salt and pepper, to taste
- 1 teaspoon oil
Curry Sauce
- 2 (13.5 oz) cans coconut milk (lite coconut milk is also fine)
- 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 for more heat)
- 1 large red onion, chopped
- 8 cloves garlic, minced
- 2 jalapenos, seeded and finely chopped
- 1 teaspoon fresh ginger, grated or minced
Thickening Mixture
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Finishing
- 1/3 to 1/2 cup fresh cilantro, chopped
Instructions
- Prepare Chicken: Remove the skin from each chicken thigh using your fingers and a serrated knife. Season all sides generously with salt and pepper.
- Sear Chicken: Heat a large skillet over medium-high heat and add 1 teaspoon of oil. When hot, add three chicken thighs in a single layer, ensuring they have enough space to avoid steaming. Cook for about 2 minutes until the bottom is nicely browned, then flip and brown the other side for 1 to 2 minutes. Remove to a plate.
- Repeat Searing: Sear the remaining three chicken thighs using the same method. Add more oil if necessary depending on leftover grease in the pan.
- Combine Crock Pot Ingredients: In a slow cooker, whisk together the coconut milk, dried basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry powder, and chili powder. Stir in the chopped red onion, minced garlic, and jalapenos.
- Add Chicken to Slow Cooker: Place the browned chicken thighs into the slow cooker and gently mix to combine all ingredients.
- Slow Cook: Cover and cook on high for 4 to 5 hours or on low for 6 to 8 hours until the chicken is tender and cooked through.
- Remove and Shred Chicken: Carefully remove the chicken from the slow cooker and transfer to a plate or cutting board. Allow to cool slightly, then shred the meat, discarding the bones and any tough bits.
- Thicken Sauce: Add the grated ginger to the slow cooker. In a small bowl, mix cornstarch with 1 tablespoon of cold water until smooth and lump-free. Stir this slurry into the crock pot sauce.
- Finish Cooking: Return the shredded chicken meat to the slow cooker, stir to combine with the thickened sauce, cover, and cook for an additional 10 minutes to thicken and meld flavors.
- Season and Garnish: Taste and adjust salt and pepper as needed. Stir in the chopped fresh cilantro right before serving.
- Serve: Serve the coconut curry chicken hot over rice, cauliflower rice, or with naan bread for a complete meal.
Notes
- The photos show searing with the skin on, but the recipe author prefers removing the skin for better flavor and texture.
- You can substitute chicken breasts instead of thighs; use about 1 1/2 to 2 pounds since breasts have less fat and won’t reduce as much during cooking.
