Slow Cooker Spicy Coconut Chicken Drumsticks – Tender, Creamy Heat in Every Bite
Tender, fall-off-the-bone chicken drumsticks slow-cooked in a spicy, creamy coconut curry sauce with hints of lime, garlic, and ginger. A bold yet comforting dish perfect for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Total Time: 6 hrs 10 mins
- Yield: 4 servings 1x
Ingredients
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2.5–3 lbs chicken drumsticks (about 8 pieces)
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1 can (13.5 oz) full-fat coconut milk
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2–3 tbsp red curry paste (to taste)
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3 cloves garlic, minced
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1 tbsp fresh ginger, grated
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1 tbsp fish sauce
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1 tbsp brown sugar
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1 tbsp lime juice
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1 tsp chili flakes (optional)
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Fresh cilantro or Thai basil, for garnish
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Optional: 1 onion, sliced; 1 red bell pepper; 2 kaffir lime leaves
Instructions
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Pat drumsticks dry. Optional: sear in a skillet with oil for 3–4 minutes per side.
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In the slow cooker, whisk together coconut milk, red curry paste, garlic, ginger, fish sauce, brown sugar, lime juice, and chili flakes.
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Add drumsticks to the sauce and turn to coat. Add onion, bell pepper, or lime leaves if using.
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Cover and cook on Low for 6–7 hours or High for 3–4 hours.
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Optional: remove chicken, reduce sauce on the stove to thicken, then return chicken.
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Garnish with chopped cilantro or Thai basil. Serve hot over rice.
Notes
Can be made ahead and stored or frozen. Adjust spice level to taste. Great with jasmine rice or cauliflower rice.