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Savor the rich and aromatic flavors of Crockpot Coconut Curry Chicken, a gluten-free delight. Tender chicken thighs simmered in creamy coconut milk with basil, curry powder, and fresh cilantro, this American twist on a classic curry is perfect for a comforting, flavorful meal without the heat.
Total time315 min
Ingredients16
Serving size2
Calories400
Slow Cooker
Mixing Bowl
Measuring Cups and Spoons
Knife
Cutting Board
Garlic Press
Grater
Stirring Spoon
1 and 1/2 bone-in skin-on chicken thighs, skin removed (about 10 ounces)
Salt and pepper
1/4 teaspoons oil
1/2 (13.5-oz) can coconut milk (lite coconut milk is great too)
1/2 tablespoons dried basil leaves
1/2 teaspoons salt
1/4 teaspoons pepper