If Slow Cooker Basil Chicken Coconut Curry sounds like something you’d order at a restaurant and then immediately try to recreate at home… same. Except this version is the “real life” one—where you’ve got emails, laundry, maybe a kid asking for a snack while already holding a snack, and you still want dinner to taste like you had it all together.
This curry is creamy from coconut milk, warmly spiced with curry powder, and brightened up with basil and cilantro. It’s the kind of meal that makes your house smell like a cozy hug—and your future self will be very proud when you realize you made it in a slow cooker.
Table of Contents
Why You’ll Love This Slow Cooker Basil Chicken Coconut Curry
- Big flavor, low effort. The slow cooker does the heavy lifting while you do… literally anything else.
- Creamy and comforting. Coconut milk makes the sauce rich without needing a million ingredients.
- Great for meal prep. The leftovers somehow taste even better the next day (not magic, just curry things).
- Flexible heat level. Jalapeños + chili powder let you control the “zing.”
Ingredients You’ll Need
Here’s what you’re working with (aka your ticket to dinner that tastes fancy):
- 6 bone-in chicken thighs, skin removed (about 2 ½ lbs)
- Salt and pepper
- 1 teaspoon oil
- 2 (13.5-oz) cans coconut milk (lite works too)
- 2 tablespoons dried basil leaves
- 2 teaspoons salt
- ¾ teaspoon pepper
- 1 ½ tablespoons yellow curry powder
- ½ teaspoon chili powder (or up to ¾ teaspoon if you like heat)
- 1 large red onion, chopped
- 8 cloves garlic, minced
- 2 jalapeños, seeded and finely chopped
- 1 teaspoon fresh ginger, grated or minced
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- ⅓ to ½ cup fresh cilantro, chopped
Serving ideas: rice, cauliflower rice, or naan
Step-by-Step: How to Make It
This is one of those recipes where you do a little upfront work, then the slow cooker takes over like a responsible adult.
1) Prep the chicken
Remove the skin from the chicken thighs (fingers + a serrated knife works great). Season each thigh with salt and pepper.
2) Sear for flavor (quick, I promise)
Heat a large skillet over medium-high. Add 1 teaspoon oil (or use nonstick spray).
When hot, add 3 chicken thighs—not crowded—so they brown instead of steam.
- Sear about 2 minutes on the first side until golden.
- Flip and sear 1–2 minutes on the other side.
- Remove to a plate and repeat with the remaining thighs.
(This step adds major flavor. If you skip it, it’ll still be good—but searing is what gives you that “wait… did I make this?” moment.)
3) Build the curry base in the slow cooker
In your crock pot, stir together:
- coconut milk
- dried basil
- 2 teaspoons salt
- ¾ teaspoon pepper
- yellow curry powder
- chili powder (to taste)
4) Add the aromatics
Add chopped red onion, garlic, and jalapeños. Stir.
5) Add chicken + slow cook
Add the browned chicken thighs and stir to coat.
Cook:
- HIGH 4–5 hours OR
- LOW 6–8 hours
6) Shred the chicken
Remove chicken to a plate or cutting board. Let it cool for a couple minutes, then shred—remove bones and any tough bits. It should fall apart easily.
7) Thicken the sauce
Add the ginger to the slow cooker.
In a small bowl, mix:
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Stir until smooth (no lumps), then pour into the slow cooker and stir.
8) Finish it off
Return the shredded chicken to the slow cooker. Cover and cook 10 more minutes.
Stir in cilantro, then taste and adjust salt/pepper.
9) Serve
Spoon over rice or cauliflower rice, or dunk naan straight into the sauce like you mean it.
Mounia’s Cozy Tips (So It Turns Out Perfect)
- Don’t fear the coconut milk. If the sauce looks a little thin at first, that’s normal. The cornstarch slurry at the end fixes everything.
- Use cold water for the slurry. Warm water makes cornstarch clump like it’s auditioning for a disaster movie.
- Want it milder? Use one jalapeño, scrape out the seeds, and stick to ½ teaspoon chili powder.
- Want it hotter? Keep some seeds, use ¾ teaspoon chili powder, or add a pinch of cayenne.
- Short on time? You can skip searing, but if you have 10 minutes, do it. Future-you will thank you with a smug little happy dance.
A Quick Little Story From My Kitchen
This Slow Cooker Basil Chicken Coconut Curry is one of those recipes I leaned on during a week when my to-do list looked like it had a to-do list. I needed something comforting, hands-off, and guaranteed to taste like I tried harder than I did.
When that coconut curry smell hit the kitchen? Instant mood boost. It’s basically aromatherapy… but edible.
FAQs About Slow Cooker Basil Chicken Coconut Curry
Can I use boneless chicken instead?
Yes! Boneless thighs work great. Cook time is similar, but start checking around the 4-hour mark on LOW if your slow cooker runs hot. Boneless breasts can work too, but they’re more likely to dry out—thighs stay juicier.
Can I use lite coconut milk?
Absolutely. Lite coconut milk still gives you that creamy curry vibe, just a bit less rich.
What can I use instead of jalapeños?
You can swap with a milder pepper (like poblano) or skip them entirely. If you still want flavor without heat, add a little extra onion and garlic.
How do I store leftovers?
Store in an airtight container in the fridge for 3–4 days. The flavors deepen overnight, which is why leftovers taste so dreamy.
Can I freeze it?
Yes. Freeze in portions for up to 2–3 months. Thaw overnight in the fridge, then warm gently on the stove. If the sauce separates a bit, stir well and it comes right back together.
Dinner That Feels Like a Win
If you’re craving comfort food that doesn’t demand your whole evening, Slow Cooker Basil Chicken Coconut Curry is it. It’s creamy, cozy, packed with flavor, and forgiving enough for real-life cooking (you know… the kind where someone interrupts you mid-chop).
Make it once, and I’m willing to bet it’ll slide right into your “save me on busy nights” rotation—right next to the slow cooker classics that make life easier and tastier.
Keep the Curry Love Going (You’ll Thank Yourself Later)
- Craving more cozy coconut vibes? Try this spoon-hug-in-a-bowl: Crockpot Thai Coconut Chicken Soup — it’s creamy, comforting, and basically a warm blanket with a ladle.
- Want another curry night that feels effortless? This one’s a fan favorite: Slow Cooker Coconut Chicken Tikka Masala — rich sauce, tender chicken, and “takeout who?” energy.
- Need the perfect side for soaking up every drop of sauce? Don’t skip this easy bread option: Chapati Flatbread — soft, simple, and made for swiping that curry goodness.
- Planning your next few dinners (because life is busy)? Save this for when you need a sure thing: The Best Crockpot Recipes for Busy Weeknights — it’s like having a “what’s for dinner?” rescue plan on standby.
And if you made this Slow Cooker Basil Chicken Coconut Curry, I’d love to hear how it went—please leave a quick review and tap your star rating ⭐⭐⭐⭐⭐ below. It helps other busy cooks find the good stuff (and it makes my day, too!).
Slow Cooker Basil Chicken Coconut Curry
- Total Time: 6 hours 20 minutes
- Yield: 6 servings 1x
Description
Creamy, cozy, and full of bold flavor, this Slow Cooker Basil Chicken Coconut Curry features tender shredded chicken simmered in rich coconut milk with basil, curry spices, garlic, and fresh ginger. It’s an easy set-it-and-forget-it dinner that tastes like restaurant-quality comfort food—perfect for busy weeknights.
Ingredients
6 bone-in, skin-on chicken thighs (skin removed) – about 2½ pounds
Salt and pepper (for seasoning chicken)
1 teaspoon oil
2 (13.5-ounce) cans coconut milk (lite works too)
2 tablespoons dried basil leaves
2 teaspoons salt
¾ teaspoon black pepper
1½ tablespoons yellow curry powder
½–¾ teaspoon chili powder (to taste)
1 large red onion, chopped
8 cloves garlic, minced
2 jalapeños, seeded and finely chopped
1 teaspoon fresh ginger, grated or minced
1 tablespoon cornstarch
1 tablespoon cold water
⅓–½ cup fresh cilantro, chopped
For serving:
Cooked rice, cauliflower rice, or naan
Instructions
Remove the skin from the chicken thighs using your fingers and a serrated knife. Season both sides with salt and pepper.
Heat a large skillet over medium-high heat. Add 1 teaspoon oil.
Once hot, add 3 chicken thighs without overcrowding. Sear for about 2 minutes per side until browned. Remove to a plate and repeat with remaining chicken.
In the slow cooker, combine coconut milk, dried basil, 2 teaspoons salt, ¾ teaspoon pepper, yellow curry powder, and chili powder. Stir well.
Add chopped red onion, garlic, and jalapeños. Stir.
Add the browned chicken to the slow cooker and spoon sauce over the top.
Cook on HIGH for 4–5 hours or LOW for 6–8 hours, until chicken is tender.
Remove chicken and let cool slightly. Add fresh ginger to the slow cooker.
In a small bowl, mix cornstarch and cold water until smooth. Stir into the slow cooker to thicken the sauce.
Shred chicken, removing bones and any tough pieces. Return shredded chicken to the slow cooker.
Cover and cook an additional 10 minutes.
Stir in chopped cilantro. Taste and adjust seasoning if needed. Serve warm over rice or with naan.
Notes
Lite coconut milk works well if you prefer a lighter sauce.
Adjust heat by increasing or decreasing jalapeños and chili powder.
Boneless chicken thighs can be substituted; reduce cook time slightly if needed.
Sauce will thicken more as it sits.
Leftovers store well in the refrigerator for up to 4 days and freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 6 hours (on LOW)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving (approx. 1 cup with chicken and sauce)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 20 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 140 mg