Categories Chicken Recipes, Dinner Recipes, Main Dishes, Slow Cooker

Slow Cooker Basil Chicken Coconut Curry Recipe

by Annmarie

This Slow Cooker Coconut Curry Chicken is one of the best curries I’ve ever had! The rich, creamy sauce starts with coconut milk, jalapeño, and red onion, creating a flavorful base that’s not too spicy but packed with depth. Best of all, it takes just 15 minutes to prep, making it an easy and convenient meal for busy days.

It’s a huge crowd-pleaser with its perfect balance of sweetness from the coconut and earthy tones from the yellow curry. The flavors blend beautifully as it slow cooks, resulting in tender, juicy chicken infused with warm, comforting spices.

The best part? No need to marinate or stand over the stove for hours. Just toss everything into the slow cooker, set it, and forget it! Whether for a cozy family dinner or meal prep for the week, this curry is a must-try.

Slow Cooker Basil Chicken Coconut Curry Recipe

Slow Cooker Basil Chicken Coconut Curry Recipe

Slow Cooker Basil Chicken Coconut Curry Recipe

This Slow Cooker Coconut Curry Chicken is one of the best curries I’ve ever had! The rich, creamy sauce starts with coconut milk, jalapeño, and red onion, creating a flavorful base that’s not too spicy but packed with depth. Best of all, it takes just 15 minutes to prep, making it an easy and convenient meal for busy days.

Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes

Ingredients

  • 6 bone-in skin-on chicken thighs, skin removed* (about 2 and 1/2 pounds)
  • salt and pepper
  • 1 teaspoon oil
  • 2 13.5-oz cans coconut milk , (lite coconut milk is great too)
  • 2 tablespoons dried basil leaves
  • 2 teaspoons salt
  • 3/4 teaspoon pepper
  • 1 & 1/2 tablespoons yellow curry powder
  • 1/2 teaspoon chili powder, or 3/4 teaspoon
  • 1 large red onion, chopped
  • 8 cloves garlic, minced
  • 2 jalapenos, seeded and finely chopped
  • 1 tablespoon cornstarch
  • 1 tablespoon water, COLD
  • 1 teaspoon fresh ginger, grated or minced
  • 1/3 to 1/2 cup fresh cilantro, chopped

Instructions

Step-By-Step Instructions

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Notes

  • You can replace the thighs in this recipe with chicken breasts. Use about 1 and 1/2 to 2 pounds. (Chicken breasts are less fatty and won’t reduce as much while cooking, so you need less meat to start with.)

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