Easy Slow Cooker Curry Chicken Legs (Gluten Free)

Slow Cooker Curry Chicken Legs: Effortless Flavor

Imagine coming home to the comforting, warm aroma of curry filling your kitchen. That’s what you get with these Slow Cooker Curry Chicken Legs. This recipe is the definition of easy cooking: minimal prep, incredible flavor, and chicken so tender it literally falls off the bone.

Chicken legs (or drumsticks) are an ideal cut for the slow cooker because the dark meat stays incredibly juicy and moist throughout the long cooking process. Combined with a simple blend of creamy coconut milk and savory curry spices, this meal is a guaranteed, naturally gluten-free weeknight winner. Serve it over rice or alongside steamed veggies for a complete meal.

Allergen Information:

This recipe is naturally Gluten-Free. It contains Dairy (optional yogurt garnish) and Coconut (coconut milk). It is easily Dairy-Free if you omit the optional garnish.

Ingredient Notes: The Secret to Slow Cooker Success

Chicken legs, or drumsticks, are the unsung heroes of slow-cooking. They are flavorful, economical, and virtually impossible to dry out. When paired with rich coconut milk and warm spices, you get a meal that tastes complex but is actually incredibly simple to achieve.

• Chicken Legs: Using bone-in, skin-on drumsticks or thighs gives the sauce extra flavor and keeps the meat ultra-moist. Since this is a slow-cooked dish, you can remove the skin before serving if you prefer to reduce the fat content.
• Full-Fat Coconut Milk: This is essential! It provides the rich, creamy base for the curry sauce. Do not substitute with low-fat versions, as the sauce will be thin and lack the necessary body.
• Curry Powder: The flavor intensity of the dish depends on your curry powder. Madras curry powder offers a great balance of spice and heat, while a standard mild curry powder is better for sensitive palates.
• Aromatics (Garlic & Ginger): Use freshly minced garlic and ginger. The aromatic punch they provide is critical, especially since there is no initial sauté step in this slow cooker method.
• Turmeric: Adds a beautiful golden color and earthy notes, plus it’s known for its anti-inflammatory properties.

Step-By-Step Photos and Directions:

1. Prep Chicken: Pat the chicken legs dry and place them directly into the slow cooker basin.
2. Make Sauce: In a separate bowl, whisk together the coconut milk, curry powder, garlic, ginger, salt, and any other seasonings.
3. Combine: Pour the curry sauce evenly over the chicken legs, ensuring the chicken is mostly coated.
4. Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The chicken is done when the internal temperature reaches 165F ,74C and the meat is falling off the bone.
5. Serve: Transfer the chicken and sauce to serving plates. Garnish with fresh cilantro or a dollop of yogurt, if desired.

What cuts of chicken are best to cook in a slow cooker?

Dark meat is superior in the slow cooker. Chicken legs, drumsticks, and thighs have more fat and connective tissue than white meat (breasts). During the long, slow cooking process, this tissue breaks down into gelatin, resulting in meat that is incredibly tender and moist. White meat tends to dry out quickly in the slow cooker.

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Slow Cooker Curry Chicken Legs

Ingredients 1x2x3x

• 8 chicken legs (drumsticks), skin on or off
• 1 (13.5 oz) full-fat coconut milk
• 2 Tbsp curry powder (Madras curry powder for more heat)
• 1 Tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp turmeric (for color and extra health benefits)
• Optional Garnish: Fresh cilantro, Greek yogurt, or a squeeze of lime juice

Instructions

1. Prep: Place the chicken legs in the bottom of a 5-6 quart slow cooker.
2. Mix Sauce: In a medium bowl, whisk together the coconut milk, curry powder, ginger, garlic, salt, pepper, and turmeric until fully combined.
3. Cook: Pour the sauce over the chicken legs. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
4. Serve: Remove chicken from the slow cooker. Spoon the curry sauce over the chicken and serve immediately with rice.

Notes

• Browning the Skin (Optional): If you prefer crispy skin, transfer the cooked chicken legs to a foil-lined baking sheet and broil for 2-3 minutes after they are done in the slow cooker. Watch carefully to prevent burning!
• Thickness: If the sauce is too thin, remove the chicken, turn the slow cooker to HIGH, and stir in 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water (slurry) to thicken the sauce slightly before serving.

SPECIAL NOTE

The heat level depends entirely on the type of curry powder you use. Use mild curry powder for family-friendly heat, or Madras for a spicier kick!

Nutrition

(Note: This nutritional analysis is an estimate for one serving, assuming 4 total servings.)

Nutrient	Amount per Serving (Estimated)
Calories	480 kcal
Protein	45 g
Fat	30 g
Saturated Fat	15 g
Carbohydrates	5 g
Fiber	1 g
Sugar	2 g
Cholesterol	180 mg
Sodium	700 mg

Nutrition Disclaimer

All nutritional information provided is an estimate based on third-party calculators and assumes 4 equal servings. Values may vary significantly depending on whether the skin is removed from the chicken and the specific brand of coconut milk used. This information is for general guidance only.