In your slow cooker, combine 2 tablespoons of curry powder, 1 teaspoon each of ground coriander, ground cumin, and chili powder. Pour in 1 cup of coconut milk and 1 cup of chicken broth. Next, add 1 chopped onion, 1 chopped red bell pepper, 3-4 minced garlic cloves, and 1 inch of grated ginger. Stir everything together, creating a fragrant mix rich in color.

Gently place 4-5 boneless, skinless chicken thighs into the slow cooker, ensuring they are covered by the aromatic sauce. Nestle them into the mixture, ensuring each piece is well-coated.

Sprinkle salt and pepper over the chicken and sauce mixture, adjusting according to your taste preferences. Give a gentle stir to evenly distribute the seasoning.

Cover the slow cooker with its lid and cook on low for 4–6 hours or set it to high for 2–3 hours.

Once the cooking time is complete, carefully remove the chicken thighs from the slow cooker and shred them using two forks. Return the shredded chicken to the sauce and stir everything together until well combined.