This slow cooker coconut curry chicken is a rich, creamy, and flavorful dish featuring tender boneless chicken thighs simmered in a fragrant coconut milk and curry sauce. Packed with warming spices, garlic, and ginger, this dish delivers a comforting, restaurant-quality meal with minimal effort—perfect for busy weeknights or meal prep.
Recipe Tips and Tricks
- Sear the chicken for extra depth: Browning the chicken thighs before adding them to the slow cooker enhances flavor.
- Use full-fat coconut milk: It provides a creamier texture and richer taste compared to light coconut milk.
- Don’t skip the aromatics: Garlic, ginger, and onion create a flavorful base—sauté them first if you have time.
- Customize the spice level: Adjust the curry powder, chili flakes, or add fresh chilies to suit your heat preference.
- Balance flavors: If the curry is too spicy, add a bit of honey or sugar to mellow it out.
- Thicken the sauce: Mix cornstarch with water and stir it in during the last 30 minutes if you prefer a thicker curry.
- Garnish before serving: Fresh cilantro, lime juice, or toasted coconut flakes elevate the dish with bright, fresh flavors.
Why You’ll Love This Recipe
If you love bold, comforting flavors with a creamy texture, this slow cooker coconut curry chicken is a must-try. The boneless chicken thighs cook to tender perfection in a luscious coconut milk sauce infused with warm curry spices, garlic, and ginger. This dish requires minimal prep—just toss everything into the crock pot and let it work its magic! It’s incredibly versatile, pairing beautifully with rice, naan, or vegetables. Plus, it’s a meal-prep dream, making it perfect for weeknight dinners or freezing for later. Whether you like your curries mild or spicy, this dish can be customized to suit your taste.
Coconut Curry Boneless Chicken Thighs in the Slow Cooker
Slow cooker coconut curry chicken thighs are tender, creamy, and flavorful, simmered in a fragrant coconut milk and curry sauce.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 (14 oz) can full-fat coconut milk
- 1 cup chicken broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp curry powder (mild or hot)
- 1 tbsp tomato paste
- 1 tbsp lime juice
- 1 tsp smoked paprika
- ½ tsp red pepper flakes (optional)
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- Fresh cilantro, for garnish
Instructions
- Prep the Ingredients: Chop the onion, mince the garlic and ginger, and pat the chicken thighs dry with a paper towel to help them absorb the flavors better.
- Mix the Sauce: In a bowl, whisk together coconut milk, chicken broth, curry powder, tomato paste, lime juice, smoked paprika, salt, and black pepper until smooth.
- Layer in the Slow Cooker: Place the chicken thighs in the slow cooker, followed by the chopped onions, garlic, and ginger. Pour the coconut curry sauce over the top, ensuring everything is well coated.
- Slow Cook to Perfection: Cover and cook on low for 4–6 hours or high for 2–3 hours until the chicken is fork-tender.
- Thicken the Sauce (Optional): If you prefer a thicker curry, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and cook for an additional 30 minutes with the lid slightly ajar.
- Finish with Freshness: Just before serving, stir in a splash of lime juice and sprinkle fresh cilantro over the top.
- Serve and Enjoy! Ladle the coconut curry over fluffy rice or with warm naan bread, and savor every bite of this creamy, fragrant dish!
Notes
- If using bone-in chicken thighs, increase the cooking time by 30–60 minutes.
- Want a creamier curry? Stir in a spoonful of coconut cream at the end of cooking.
- Serve with steamed rice, naan, or roti for the best experience.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 352Total Fat 20gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 9gCholesterol 185mgSodium 625mgCarbohydrates 7gFiber 2gSugar 1gProtein 39g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredient Notes
- Boneless, skinless chicken thighs: These stay juicy and tender during slow cooking. You can use bone-in thighs, but adjust the cooking time.
- Coconut milk: Full-fat coconut milk creates a creamy, rich sauce. Light coconut milk works, but the curry will be thinner.
- Curry powder: Use a mild or hot curry powder depending on your spice preference. You can also mix in garam masala for extra depth.
- Garlic & ginger: Freshly minced garlic and ginger add authentic, aromatic flavors.
- Onion: A key ingredient for a flavorful curry base. Yellow or red onions work well.
- Tomato paste: Adds depth and a subtle sweetness to balance the curry’s spice.
- Chicken broth: Enhances the sauce and prevents it from becoming too thick. Use vegetable broth for a lighter taste.
- Lime juice: A splash of lime brightens the flavors and balances the richness of the coconut milk.
- Cilantro: Fresh cilantro adds a fragrant, fresh finish—optional but recommended!
Variations and Substitutions
- Make it vegetarian: Swap chicken for chickpeas, tofu, or sweet potatoes for a plant-based version.
- Adjust the heat: Add extra chili flakes, fresh chilies, or cayenne for spice, or reduce the curry powder for a milder dish.
- Use different proteins: Try shrimp, lamb, or even beef instead of chicken for a unique twist.
- Low-carb option: Serve over cauliflower rice instead of regular rice.
- Nutty addition: Stir in a spoonful of peanut butter or almond butter for extra richness.
- Extra veggies: Add bell peppers, spinach, or peas during the last hour of cooking for added color and nutrition.
Storage Options
- Refrigeration: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave.
- Freezing: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Meal prep: This curry tastes even better the next day, making it a perfect make-ahead meal!
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