Begin by chopping the onion, garlic, ginger, and any additional vegetables like bell peppers or carrots. Cut the boneless, skinless chicken thighs into bite-sized pieces to ensure even cooking.

Place the chopped chicken, vegetables, coconut milk, and curry powder into the slow cooker. Season the mixture with salt and pepper, giving it a gentle stir.

Cover the slow cooker and set it to low for 4-6 hours or high for 2-3 hours.

Once the cooking time is complete, carefully remove the lid and take two forks to shred the chicken within the slow cooker.

Ladle the fragrant chicken curry over fluffy basmati rice or serve it alongside warm naan bread. Garnish with chopped cilantro and a squeeze of lime.