I am clearly on a slow cooker kick as of late.  It must be the cooler weather coupled with the (much) busier homeschool schedule, because I’ve been using my crock pot more often recently!  It makes life so much easier when I’m not home at the time I’d normally be making dinner.  We still get to enjoy a hot, tasty meal in the evening even though we’re walking in the door at dinnertime.

This Basil Coconut Curry Chicken is a new favorite in our house! It is packed with an incredible amount of flavor and yumminess.  And on top of that, it’s another meal that I consider a “dump” recipe – one that I can dump into the crock pot and let it go.  It’s enjoyed by everyone, and even gets the kids to ask for seconds!  It’s perfect when served with rice and a side veggie.  So fulfilling and healthy!  It’s gluten- and dairy-free, and I consider the ingredients to be clean foods (save the canned coconut milk) – ones that are fresh and/or minimally processed.

This Basil Coconut Curry Chicken would also be delicious served over riced cauliflower or spaghetti squash.  Or perhaps rolled up in a tortilla.  So many good possibilities!  I adapted my recipe from THIS one that I found on Pinterest.  I omitted a few steps in mine because I’m all about simplicity and making things easier.

Slow Cooker Basil Coconut Curry Chicken

October 3, 2018

by Nicole

Category Dairy Free Dinner Gluten Free RECIPES Wholesome Nutrition

Ingredients

• 6 bone-in skin-on chicken thighs (about 2 and 1/2 pounds)
• 2 (13.5 ounce) cans organic coconut milk
• 2 tablespoons dried basil leaves
• 1.5 teaspoons sea salt
• 3/4 teaspoon pepper
• 1 and 1/2 tablespoons curry powder
• 1/2 or 3/4 teaspoon chili powder
• 1 large red onion, chopped finely
• 10 cloves fresh garlic, minced
• 2 jalapenos, seeded and finely chopped
• 1 teaspoon fresh ginger, grated or minced
• 1/2 cup fresh cilantro, chopped
• salt & pepper to taste

Instructions

1. Place chicken thighs in the slow cooker. I started from frozen, but fresh is perfect too.
2. Add the coconut milk, dried basil leaves, sea salt, pepper, curry powder, chili powder, red onion, and jalapenos.
3. Cover and cook on high for 4-5 hours or low for 6-8 hours for fresh chicken. For frozen chicken, cook on high for 6-8 hours. The chicken should reach an internal temperature of at least 165 degrees.
4. When the chicken is cooked through, remove from the crock pot to cool enough to touch, and then shred. The meat really should just fall off the bones.
5. Return the chicken to the crock pot.
6. Add the ginger and fresh cilantro to the crock pot. Stir to combine well.
7. Season with salt and pepper. Add more chili powder, if desired.
8. Serve over rice, spaghetti squash, riced cauliflower, or any other combination you come up with!

https://naturallywholistic.com/2018/10/slow-cooker-basil-coconut-curry-chicken.html