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