Coconut Curry Crock Pot Boneless Skinless Chicken Thighs combine tender chicken with creamy coconut milk and fragrant curry spices. Slow-cooked to perfection with bell peppers and onions, this dish offers a rich, savory flavor with a hint of heat—ideal for an easy, comforting meal that fills your home with irresistible aromas.
Recipe Tips and Tricks
- Browning Boost: Sear the chicken thighs in a skillet for 2-3 minutes per side before adding to the crock pot—it locks in flavor and adds depth.
- Coconut Creaminess: Shake the coconut milk can well before opening to blend the cream and liquid for a smooth, luscious sauce.
- Spice Control: Taste the curry paste before adding—adjust the amount for your heat preference, starting small if you’re spice-shy.
- Veggie Timing: Add bell peppers in the last hour of cooking to keep them vibrant and slightly crisp, avoiding mushiness.
- Thickening Trick: Stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) during the last 30 minutes if you want a thicker sauce.
Why You’ll Love This Recipe
You’re going to absolutely adore this Coconut Curry Crock Pot Boneless Skinless Chicken Thighs recipe—it’s a game-changer for busy days and cozy nights alike! Imagine coming home to the warm, inviting aroma of tender chicken thighs simmering in a creamy coconut curry sauce, infused with fragrant spices that whisper of far-off places. The slow cooker does all the heavy lifting, transforming simple ingredients into a rich, flavorful dish that’s both comforting and exciting. You’ll love how the boneless, skinless chicken thighs soak up the coconut milk and curry, turning melt-in-your-mouth succulent with every bite, while the bell peppers and onions add a pop of color and subtle crunch. It’s the perfect balance of creamy, spicy, and savory—satisfying enough to warm your soul, yet light enough to feel fresh and vibrant. Whether you’re feeding a family, impressing friends, or just treating yourself, this recipe is a breeze to make—just toss everything in the crock pot and let it work its magic. Serve it over fluffy rice or with warm naan, and watch everyone dig in with smiles. This isn’t just a meal—it’s a little escape to flavor town that’ll have you counting down the hours until dinner and savoring every delicious spoonful!
Coconut Curry Crock Pot Boneless Skinless Chicken Thighs
Tender chicken thighs slow-cooked in coconut curry sauce with peppers and onions.
Ingredients
- 2 pounds boneless, skinless chicken thighs (about 6-8 thighs)
- 1 can (13.5 ounces) full-fat coconut milk
- 2 tablespoons red curry paste
- 1 medium yellow onion, diced
- 1 red bell pepper, sliced into strips
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- Juice of 1 lime (about 2 tablespoons)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- ¼ cup fresh cilantro, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Hey there, let’s get this Coconut Curry Crock Pot Boneless Skinless Chicken Thighs going—it’s going to be a flavor-packed, hands-off delight! First, grab your crock pot and let’s layer in the goodness. Place those boneless, skinless chicken thighs right into the bottom—they’re the hearty base of this dish, ready to soak up all the yumminess. No need to chop them; they’ll break apart beautifully later.
- Now, let’s build that curry magic! In a medium bowl, whisk together the coconut milk (give that can a good shake first!), red curry paste, minced garlic (chop it fresh for that warm kick), grated ginger (peel and grate it right into the mix—zing!), lime juice (squeeze it fresh—watch those seeds!), fish sauce, and brown sugar. Add a pinch of salt and pepper, then give it a good stir until everything’s blended into a creamy, fragrant sauce. Taste it—if you want more heat, add a touch more curry paste; if it’s too spicy, a bit more sugar will balance it out. Pour this luscious mixture over the chicken thighs, letting it coat them like a cozy blanket.
- Next, sprinkle in your diced onion—it’ll melt into the sauce as it cooks—and layer the red bell pepper strips on top. The peppers will soften just enough by the end, keeping a bit of their vibrant bite. Pop the lid on your crock pot, set it to low for 6 hours (or high for 3 hours if you’re in a hurry), and let it work its slow-cooking magic. Your kitchen’s going to fill with the most amazing coconut-curry aroma—pure bliss!
- When the time’s up, give it a peek—the chicken should be tender enough to shred with a fork. Stir everything gently to mix the sauce, breaking the thighs into bite-sized pieces if you like (they might fall apart on their own—that’s a good sign!). Taste and adjust with a little more salt, pepper, or lime juice if it needs a final tweak. Sprinkle that fresh chopped cilantro over the top—it’s the bright, green finishing touch that makes it pop.
- Serve it up hot over fluffy rice, quinoa, or with warm naan to soak up that creamy sauce. You’ve just made a dish that’s rich, comforting, and oh-so-delicious—dig in and enjoy every tender, flavorful bite!
Notes
- For extra richness, sear the thighs first—it’s optional but adds a lovely depth.
- Leftovers taste even better the next day as the flavors meld—perfect for meal prep!
- Serve with lime wedges on the side for an extra zesty kick if you’re feeling fancy.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 354Total Fat 20gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 9gCholesterol 184mgSodium 676mgCarbohydrates 9gFiber 1gSugar 4gProtein 38g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Boneless Skinless Chicken Thighs: The star of the show, these thighs stay juicy and tender in the crock pot—less prone to drying out than breasts. Look for fresh, evenly sized cuts.
- Coconut Milk: Full-fat canned coconut milk brings creamy richness and a subtle sweetness—avoid light versions for the best texture and flavor.
- Red Curry Paste: This packs the dish with bold, spicy flavor—Thai brands like Mae Ploy or Maesri offer authentic heat and complexity.
- Yellow Onion: Adds a sweet-savory base—dice it finely so it melts into the sauce during cooking.
- Red Bell Pepper: Brings color and a mild sweetness—slice into strips or chunks for a nice bite that holds up in the slow cooker.
- Garlic: Freshly minced garlic infuses the curry with warm, aromatic depth—don’t skimp on this flavor booster.
- Ginger: Fresh grated ginger adds a zesty, slightly spicy kick—peel and grate it right before use for maximum punch.
- Lime Juice: Freshly squeezed lime juice brightens the dish, cutting through the richness—juice it fresh for the best zing.
- Fish Sauce: A splash adds umami depth and authentic Southeast Asian flavor—don’t worry, it won’t taste fishy in the mix.
- Cilantro: Fresh chopped cilantro finishes the dish with a bright, herbaceous note—use leaves and tender stems for extra flavor.
Variations and Substitutions
- Protein Swap: Use boneless chicken breasts if you prefer leaner meat, or tofu cubes for a vegetarian twist—adjust cooking time slightly for breasts.
- Curry Paste Options: Swap red curry paste for green for a fresher, spicier vibe, or yellow for a milder, turmeric-rich flavor.
- Veggie Variations: Replace bell peppers with zucchini, carrots, or snap peas—add softer veggies in the last hour to keep them from overcooking.
- Coconut Alternatives: Use coconut cream for an extra-rich sauce, or half coconut milk and half chicken broth for a lighter take.
- Spice Adjustments: Add fresh chili peppers or a pinch of cayenne for more heat, or skip the spice entirely for a mild version with just curry powder.
- Sweetness Swap: Sub brown sugar or honey for a different sweet note if you’re out of sugar—each adds a unique depth.
- Herb Substitutes: Swap cilantro for Thai basil or parsley—Thai basil adds an anise-like twist, parsley keeps it simple.
Storage Options
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days—reheat gently on the stove or microwave, adding a splash of water if needed.
- Freezer: Freeze in a freezer-safe container or bag for up to 3 months—thaw overnight in the fridge and reheat slowly to avoid separating the sauce.
- Make-Ahead: Prep ingredients the night before and store in the fridge; dump into the crock pot in the morning for an effortless day-of meal.
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