Slow Cooker Chicken Thigh Curry
A comforting and easy slow-cooked chicken thigh curry that combines coconut milk and spices for a flavorful, hands-off dinner.
Ingredients
Main Ingredients
- 4 pieces chicken thighs (bone-in or boneless) Bone-in adds more flavor.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 cup coconut milk Full-fat for creamier sauce; light works if you need fewer calories.
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 cup chicken broth
- to taste salt and pepper
- for garnish fresh cilantro
Instructions
Preparation
- Place the chicken thighs in the crockpot in a single layer.
- Scatter the chopped onion, minced garlic, and grated ginger over the chicken.
- In a bowl, whisk together the coconut milk, curry powder, turmeric, cumin, and chicken broth until smooth.
- Pour the spice and coconut mixture evenly over the chicken and aromatics.
- Season lightly with salt and pepper. Remember you can adjust salt later after tasting.
Cooking
- Cover the crockpot and cook on low for 6–8 hours, until the chicken is tender and easily shreds with a fork.
- Remove the lid, shred the chicken directly in the crockpot using two forks, and stir to combine with the sauce. Taste and adjust salt, pepper, or a squeeze of lime if you like.
Notes
Serve this curry over basmati rice, naan, or cauliflower rice. For entertaining, offer rice, naan, chopped onions, and cilantro for customization.