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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Recipe Information
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)
- optional cooked jasmine rice or naan bread (for serving)
Instructions
Place the chicken thighs in the crock pot in a single layer.
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).
Add the diced onion, minced garlic, and minced ginger to the crock pot, spreading them evenly over the chicken.
Pour the prepared sauce over the chicken and aromatics, making sure everything is well-coated.
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).
30 minutes before cooking is complete, give the sauce a gentle stir to ensure even mixing.
Serve the chicken and sauce over jasmine rice or with warm naan bread. Garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 744 mg | 32% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 13.4 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 687 mg | 15% | |
*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.
