Slow cooker: Curried Chicken Thighs


chick curry2As many of you are putting your slow cookers away for the season. I am putting mine to work. It is T-ball season around here, which means practice twice a week from 5:30 – 7:00. Some times I feed the kids “dinner” at 4:30. Sometimes we come home to eat something already made. This is where the slow cooker comes in.

I just tried this chicken recipe and thought I would share it with you. Chicken on the bone, as we call it, is a usually a hit in my house. I am delighted because it is often the economical choice too.

Curried Chicken Thighs


  • 8 chicken thighs
  • 2 Tablespoons flour
  • 2 Tablespoons olive oil
  • 1 onion diced
  • 2 garlic cloves crushed
  • 3 Tablespoons grated ginger
  • 1 cinnamon stick
  • 3 teaspoons curry powder
  • 6 whole cloves
  • 2 bay leaves
  • 1 14 oz can of diced tomatoes
  • 1 cup coconut milk


  1. Trim excess skin and fat from chicken. Coat with flour.
  2. Heat oil in skillet. Add thighs cook both sides until golden brown.
  3. Arrange chicken on the bottom of the slow cooker.
  4. Heat oil in skillet again. Add onion. Cook until onion is browned. Stir in cinnamon stick, curry powder, spices, and bay leaves. Cook for about a minute and then add tomatoes and coconut milk.chick curry1
  5. Pour sauce over chicken in the slow cooker. Cover with the lid.
  6. I prepared this during nap time and then put the slow cooker on high for 4 hours. The recipe also says that it can be left all day (6-8 hours) on low.
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