Slow Cooker Basil Chicken And Coconut Curry
Who knew you could make such a great Asian-inspired dish in the slow cooker?!
We’ve tried just about every classic stew in the slow cooker, but, for some reason, hadn’t tried making many Asian-inspired recipes in it…cue this tasty basil chicken coconut curry. It seems like a total no-brainer to us now, given how easy it was to make and how amazingly it turned out…why we hadn’t attempted a slow cooker curry before is still a mystery to us, but at least we now know how good it is!
This one is made up of tender and flavorful chicken thighs, coconut milk, jalapeños, Thai basil, and cilantro, among other things, and it seriously hits the spot. We paired it with coconut rice, but any type of rice will do, or you can treat it like glorified chicken salad and make a yummy sandwich out of it – the options are endless, just make it and see for yourself!
Slow Cooker Basil Chicken
30 minutes active; 3+ hours inactive
- 2 pounds skinless chicken thighs
- 3 tablespoons olive oil, plus extra as needed
- kosher salt and freshly ground pepper, to taste
- Coconut Curry:
- 2 (13.5 oz.) cans coconut milk
- 6-8 cloves garlic, minced
- 2 jalapeños, ribs and seeds removed, finely chopped
- 1 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons dried basil
- 1 1/2 tablespoons yellow curry powder
- 1 tablespoon cornstarch
- 2 teaspoons salt
- 1 teaspoon fresh ginger, grated
- 1 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/2 cup fresh Thai basil, chopped, garnish
- naan or coconut rice, garnish
- Heat olive oil in a large skillet over medium-high heat and, once oil is shimmering, sear both sides of (seasoned) chicken thighs in batches, making sure to let oil heat up again before searing the next batch.
- Combine coconut milk, dried basil, curry powder, chili powder, and salt and pepper to the slow cooker insert, and stir together until incorporated.
- Place seared chicken, red onions, jalapeños and garlic to the slow cooker, and stir everything together.
- Cover slow cooker and cook on high for 3-4 hours, or on low for 6-8, until chicken is cooked through.
- Once cooked through, use two forks to shred into small pieces.
- Create a slurry by whisking cornstarch with 2 tablespoons cold water in a small bowl or glass. Once smooth, pour slurry, along with fresh ginger, into the slow cooker.
- Return shredded chicken to the slow cooker, then stir everything together. Cover and cook for another 10-15 minutes, or until mixture has thickened.
- Stir in fresh basil and cilantro, then serve with sticky rice or naan.
Recipe adapted from The Food Charlatan