Coriander Chicken Crock Pot Recipe
Infuse your home with irresistible aromas with this Coriander Chicken Crock Pot Recipe—a slow-cooked masterpiece that combines fragrant spices and tender, juicy chicken thighs. Marinated in a rich blend of Greek yogurt, lime juice, garlic, ginger, and warm spices like ground coriander, cumin, and turmeric, this dish offers an explosion of flavors in every bite. Freshly chopped cilantro and a hint of optional green chilies add a vibrant, herbaceous kick, while the chicken slowly simmers with sautéed onions and chicken broth, ensuring melt-in-your-mouth tenderness. Perfectly suited for busy days, this easy crock pot recipe requires minimal effort yet delivers maximum flavor. Serve it over fluffy rice or with warm flatbread to soak up the savory juices, and garnish with extra cilantro for a true feast for the senses.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skinless)
- 1 cup Fresh coriander leaves (cilantro), chopped
- 2 teaspoons Ground coriander
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 cup Greek yogurt
- 2 tablespoons Lime juice
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Onion, finely chopped
- 0.5 cup Chicken broth
- 2 small Green chilies, chopped (optional)
Instructions
In a large bowl, combine the Greek yogurt, garlic, ginger, lime juice, ground coriander, ground cumin, paprika, turmeric powder, salt, and black pepper. Mix well to create a marinade.
Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until softened and lightly golden, about 3-4 minutes.
Transfer the sautéed onion to the crock pot. Place the marinated chicken thighs on top of the onions.
Sprinkle the chopped fresh coriander leaves over the chicken. Add the green chilies (if using) for extra heat.
Pour the chicken broth into the crock pot to ensure the dish remains moist during cooking.
Set the crock pot to low heat and cook for 6 hours, or until the chicken is tender and fully cooked through.
Once done, serve the coriander chicken over steamed rice or with flatbread. Garnish with fresh coriander leaves if desired.
Nutrition Facts
Calories |
1867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.4 g | 126% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 3054 mg | 133% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 18.1 g | ||
| Protein | 182.0 g | 364% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 541 mg | 42% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3623 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
