Tender Slow Cooker Basil Chicken Coconut Curry Bliss

Tender Slow Cooker Basil Chicken Coconut Curry Bliss is your new weeknight dinner savior, offering an effortlessly delicious and incredibly flavorful meal that minimizes kitchen time while maximizing taste. This recipe delivers exceptional results with minimal effort, making it a go-to option for busy families and culinary novices alike.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 6

Hours on Low 4

Course: Dinner, Main Course

Cuisine: Asian-inspired

Ingredients Equipment Method Notes

Ingredients

1.5 pounds boneless, skinless chicken thighs cut into 1-inch pieces
1 tablespoon olive oil
1 medium yellow onion finely chopped
3 cloves garlic minced
1 tablespoon fresh ginger grated
2 tablespoons red curry paste adjust to your spice preference
1 (13.5 ounce) can full-fat coconut milk
1/4 cup low-sodium chicken broth
1 tablespoon soy sauce or tamari for gluten-free
1 tablespoon brown sugar or honey
1 teaspoon fish sauce optional, for authentic depth
1/2 teaspoon turmeric powder
1/4 teaspoon red pepper flakes optional, for extra heat
1 cup fresh basil leaves roughly chopped (plus extra for garnish)
1 tablespoon fresh lime juice
Salt and freshly ground black pepper to taste
Cooked jasmine rice for serving
Chopped fresh cilantro for garnish
Sliced red chilies or jalapeños for garnish (optional)

Equipment

Slow Cooker
Large skillet

Method

Heat the olive oil in a large skillet over medium-high heat. Add the chicken thigh pieces and sear for 1-2 minutes per side until lightly browned. Remove the chicken from the skillet and set aside.
1 tablespoon olive oil, 1.5 pounds boneless, skinless chicken thighs
In the same skillet, add the chopped yellow onion. Cook over medium heat for about 5-7 minutes, stirring occasionally, until softened and translucent.
1 medium yellow onion
Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.
3 cloves garlic, 1 tablespoon fresh ginger
Add the red curry paste to the skillet and stir it around with the onions, garlic, and ginger for about 1 minute.
2 tablespoons red curry paste
Pour in the full-fat coconut milk and chicken broth. Stir to scrape up any browned bits from the bottom of the skillet. Add the soy sauce (or tamari), brown sugar (or honey), fish sauce (if using), turmeric powder, and red pepper flakes (if using). Stir well to combine all the liquid ingredients and spices.
1 (13.5 ounce) can full-fat coconut milk, 1/4 cup low-sodium chicken broth, 1 tablespoon soy sauce or tamari, 1 tablespoon brown sugar or honey, 1 teaspoon fish sauce, 1/2 teaspoon turmeric powder, 1/4 teaspoon red pepper flakes
Place the seared chicken pieces into the bottom of your slow cooker insert. Pour the curry sauce mixture from the skillet over the chicken, ensuring the chicken is mostly submerged.
1.5 pounds boneless, skinless chicken thighs, 2 tablespoons red curry paste, 1 (13.5 ounce) can full-fat coconut milk, 1/4 cup low-sodium chicken broth, 1 tablespoon soy sauce or tamari, 1 tablespoon brown sugar or honey, 1 teaspoon fish sauce, 1/2 teaspoon turmeric powder, 1/4 teaspoon red pepper flakes
Cover the slow cooker and cook on the LOW setting for 4-6 hours, or until the chicken is fork-tender and cooked through.
About 15 minutes before serving, stir in the chopped fresh basil leaves and fresh lime juice. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
1 cup fresh basil leaves, 1 tablespoon fresh lime juice, Salt and freshly ground black pepper
Ladle the Tender Slow Cooker Basil Chicken Coconut Curry Bliss over fluffy cooked jasmine rice. Garnish generously with extra fresh basil, chopped cilantro, and sliced red chilies or jalapeños, if desired.
Cooked jasmine rice, 1 cup fresh basil leaves, Chopped fresh cilantro, Sliced red chilies or jalapeños

Notes

This slow cooker recipe is designed for minimal prep time and maximum flavor.