Slow Cooker

Slow Cooker Basil and Coconut Cream Chicken Recipe

This easy and delicious slow cooker chicken curry is perfect for busy weeknights! Great flavor, tender chicken, and almost no work!




Hello. My name is Jenni and I am madly in love with anything curry. And anything completely covered in a sauce that I can also eat copious amounts of naan with. The trouble with most curry dishes, though, is that they take what seems like forever to prepare, so they aren’t very great for weeknights.


Crock Pot Basil Chicken


That’s where the magical crock pot (affiliate link) comes in! Using the combination of the slow cooker and chicken thighs ensures that you end up with amazingly tender and flavorful shredded chicken that literally swims in a decadent sauce. Feel free to serve this with as much rice and/or naan as you see fit. You won’t get any judgement here.




This weeknight meal is flavorful but not at all spicy, so its perfect for all members of the family to enjoy! You can always amp up the head if you need to by adding in some jalapeños, or by serving some hot sauce on the side.




Crock Pot Basil Chicken

Crock Pot Basil Chicken with Coconut Curry Sauce

  • Author: Jenni
  • Prep Time: 5 Minute
  • Cook Time: 7 hours
  • Total Time: 7 hours 5 minutes
  • Yield: 6 servings 1x
  • Category: Slow Cooker
  • Method: Crock Pot
  • Cuisine: Indian



2 lb boneless, skinless chicken thighs

30 oz coconut milk

2 TBSP dried basil leaves

2 tsp salt

1.5 TBSP yellow curry powder

1/2 tsp mild chili powder

1 large red onion, chopped

6 cloves garlic, minced

1 small can diced green chiles

1 TBSP cornstarch

1 TBSP COLD water

1 tsp fresh ginger, minced

1/2 cup fresh cilantro, chopped


Place the chicken into the crock pot (affiliate link).

In a medium bowl, whisk together the coconut milk, basil, salt, curry powder, onion, garlic, ginger and green chiles.

Pour the sauce over the chicken.

Place the lid on the crock pot (affiliate link) and cook on low for 6-8 hours.

Remove the lid and use a fork to shred the chicken.

In a small bowl, whisk together the COLD water and cornstarch.

Add this to the crock pot (affiliate link) and stir to mix thoroughly.

Place the lid back on and allow to cook for another 10 minutes.

Sprinkle the cilantro on top.

Serve with rice and/or naan.

Looking for other tasty and super easy slow cooker meals?

Crock Pot White Chicken Chili

white chicken chili

Crock Pot Chicken Enchilada Soup

Crock Pot Chicken Enchilada Soup

Crock Pot Pork Ramen

Crock Pot Pork Ramen


  • Reply
    December 8, 2016 at 2:32 AM

    Wow! This looks amazing! You know I’ll be making it ASAP!

  • Reply
    Michelle @ Vitamin Sunshine
    December 9, 2016 at 5:51 PM

    Jenni, this looks incredible! We love curries- and I am always looking for simpler ways to prepare them. I will be pinning this and trying it soon 🙂

  • Reply
    Belgian Foodie
    January 24, 2017 at 8:14 PM

    Hi Jenni, this dish looks super tasty and pretty healthy. I will have to try it out soon!

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