Slow Cooked Curry Chicken


It’s been a while since I published a recipe – to be honest, it’s been a while since I wrote a recipe and just as long since I did any serious cooking. I’ve just been so busy working and writing code that I haven’t had a chance to write anything else. Tina has also really stepped up and decided to enjoy cooking, so I rarely get a chance to get into the kitchen any more. After waking at 3AM with Rylan and seeing a similar recipe on a late-night cooking show, i decided to give this a shot this morning. They go great with Corona Light and Sunday football!

I hope you enjoy these tasty slow-cooked curry chicken thighs, they truly are delicious.


  • 8 Chicken Thighs
  • 4 Tbsp Yellow Curry Powder
  • 1 Tbsp Chinese 5-spice Powder
  • 2/3 Cup Orange Juice
  • 1 Tbsp peanut oil
  • 1 Tbsp sesame oil
  • 1 Tbsp chili oil
  • Salt & Pepper


  1. Brown the chicken thighs over medium-high heat in the peanut oil. Sprinkle salt and pepper over the chicken while it’s cooking. Cook for 3-4 minutes per side or until golden brown.
  2. Combine all other ingredients into a slow-cooker / crock pot.
  3. Add browned chicken thighs to crock pot and cook on High for 4-6 hours until the chicken falls off the bone.
  4. Remove chicken from juice and serve warm with fried rice and vegetables.
  5. Enjoy!

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