Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 can (13.5 oz) full-fat coconut milk (unsweetened)
  • 1/4 cup soy sauce
  • 1/3 cup light brown sugar, packed
  • 1 tbsp curry powder
  • 2 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tbsp freshly grated ginger
  • 2 tbsp fresh lime juice
  • 1 tbsp lime zest
  • 1/4 cup fresh cilantro, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. In a medium mixing bowl, whisk together the coconut milk, soy sauce, brown sugar, curry powder, cumin, garlic powder, and grated ginger until the sugar is dissolved and the mixture is smooth.
  2. Place the chicken thighs in the bottom of the slow cooker in a single layer and pour the coconut lime mixture over the top, ensuring the meat is submerged.
  3. Cover and cook on Low for 6 hours or High for 3-4 hours until the chicken yields easily to a fork.
  4. Remove the chicken to a plate. To thicken the sauce, whisk cornstarch and cold water into a slurry, stir it into the sauce, and cook on High for an additional 15 minutes.
  5. Stir in the fresh lime juice, lime zest, salt, and pepper. Return the chicken to the pot and garnish with chopped cilantro.