Slow Cooker Coconut Cooker Coconut Curry Chicken Thighs with Spinach
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1½ pounds boneless skinless chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- 3 tablespoons red curry paste
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 4 cups fresh spinach
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Place the chicken thighs in the bottom of the slow cooker.
- Add the diced onion, minced garlic, grated ginger, red curry paste, coconut milk, salt, and black pepper.
- Stir everything together so the chicken is coated in the sauce.
- Cover and cook on low for 6 to 7 hours until the chicken is very tender.
- Stir in the fresh spinach and let it cook for another 5 to 10 minutes until wilted.
Notes
Stir the spinach in only at the end so it stays bright green instead of turning mushy. If the sauce seems too thin after cooking, remove the lid for the last 30 minutes to let it thicken slightly. Leftovers reheat well in a skillet over medium heat with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Asian
Equipment: Slow Cooker, Knife, Cutting Board