Can I use boneless chicken instead of bone-in thighs?

Yes. Boneless thighs work great. Boneless breasts also work, but they can dry out more easily—keep an eye on time and don’t overcook.

Can I skip searing the chicken?

You can. Searing adds extra flavor, but the curry will still be delicious if you’re short on time (or patience).

Is lite coconut milk okay?

Absolutely. Lite coconut milk makes the sauce a bit less rich but still creamy and flavorful.

How do I store leftovers?

Store in an airtight container in the fridge for 3–4 days . Reheat gently on the stovetop or microwave. Add a splash of coconut milk if it thickens a lot.

Yes—freeze in portions for up to 2–3 months . Thaw overnight in the fridge and reheat slowly. The texture stays pretty great.

What should I serve with it besides rice?

Naan is amazing. Cauliflower rice is great if you want lighter. You can also spoon it over roasted sweet potatoes or even noodles in a pinch.

Slow Cooker Basil Chicken Coconut Curry: Cozy Magic in 6 Steps

Description

Slow Cooker Basil Chicken Coconut Curry is a creamy, comforting dinner made with tender shredded chicken simmered in rich coconut milk, basil, garlic, curry spices, and fresh herbs. This easy crockpot recipe is perfect for busy weeknights and tastes even better the next day.

Ingredients

Scale

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 or regular)
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

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Instructions

Remove the skin from the chicken thighs and season both sides with salt and pepper.
Heat a large skillet over medium-high heat. Add oil. Sear 3 chicken thighs for about 2 minutes per side until browned. Remove and repeat with remaining chicken.
In the slow cooker, combine coconut milk, dried basil, salt, pepper, curry powder, and chili powder. Stir well.
Add chopped red onion, garlic, and jalapeños. Stir.
Add the browned chicken and coat with the sauce.
Cook on HIGH for 4–5 hours or LOW for 6–8 hours.
Remove chicken and let cool slightly. Add fresh ginger to the slow cooker.
Mix cornstarch and cold water until smooth. Stir into the slow cooker to thicken the sauce.
Shred chicken, removing bones and tough bits. Return shredded chicken to the slow cooker and cook 10 more minutes.
Stir in fresh cilantro. Adjust salt and pepper to taste. Serve over rice, cauliflower rice, or naan.

Notes

Lite coconut milk works great if you prefer a lighter sauce.

For extra heat, leave some jalapeño seeds or increase chili powder.

Sauce thickens after adding cornstarch—don’t skip the final 10 minutes.

Store leftovers in the refrigerator for 3–4 days or freeze up to 3 months.

Boneless chicken thighs may be used; reduce cooking time slightly.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooking
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 serving (about 1 cup)
Calories: 420 kcal
Sugar: 4 g
Sodium: 780 mg
Fat: 32 g
Saturated Fat: 20 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 2 g
Protein: 28 g
Cholesterol: 120 mg