Crock Pot Orange Curry Chicken
Infuse bold and exotic flavors into your weeknight dinner routine with this irresistibly tender Crock Pot Orange Curry Chicken. This slow-cooker recipe combines succulent boneless chicken thighs with a rich, velvety sauce made of tangy orange juice, creamy coconut milk, and aromatic spices like turmeric, cumin, and red curry paste. Enhanced by hints of fresh ginger, garlic, and a touch of honey, this dish delivers a perfectly balanced sweet-and-savory profile. With just 15 minutes of prep, the slow cooker does all the work, resulting in a mouthwatering meal that pairs beautifully with fluffy jasmine rice or warm naan bread. Perfect for busy home cooks, this dish is gluten-free adaptable and ideal for meal prep or feeding a crowd. Garnish with fresh cilantro for a burst of color and extra flavor, and get ready to savor a deliciously comforting curry night at home.
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Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1.5 cups orange juice
- 1 cup full-fat coconut milk
- 1 medium yellow onion, diced
- 3 cloves minced garlic
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon cumin
- 2 tablespoons honey
- 2 tablespoons soy sauce (or coconut aminos for gluten-free)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 0.5 teaspoon salt
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
- 0 optional cooked jasmine rice or naan bread (for serving)
Directions
Step 1
Place the chicken thighs in the crock pot in a single layer.
Step 2
In a medium bowl, whisk together the orange juice, coconut milk, red curry paste, turmeric, cumin, honey, soy sauce, salt, and cornstarch slurry (made by mixing the cornstarch with 2 tablespoons of water).
Step 3
Add the diced onion, minced garlic, and minced ginger to the crock pot, spreading them evenly over the chicken.
Step 4
Pour the prepared sauce over the chicken and aromatics, making sure everything is well-coated.
Step 5
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and cooked through (165°F internal temperature).
Step 6
30 minutes before cooking is complete, give the sauce a gentle stir to ensure even mixing.
Step 7
Serve the chicken and sauce over jasmine rice or with warm naan bread. Garnish with fresh cilantro if desired.
Nutrition Facts
| Serving size | (1794.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2906.3 |
| Total Fat 159.5g | 0% |
| Saturated Fat 78.2g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1134.0mg | 0% |
| Sodium 4648.4mg | 0% |
| Total Carbohydrate 115.5g | 0% |
| Dietary Fiber 10.0g | 0% |
| Total Sugars 78.6g | |
| Protein 249.2g | 0% |
| Vitamin D 63.5IU | 0% |
| Calcium 259.9mg | 0% |
| Iron 20.3mg | 0% |
| Potassium 3968.7mg | 0% |
Source of Calories