Slow Cooker Basil Coconut Curry Chicken
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 stoneware 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, nutritious 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.
I serve this over white jasmine or brown rice, but this Basil Coconut Curry Chicken would also be delicious served over riced cauliflower or spaghetti squash too. Or perhaps rolled up in a tortilla? So many good possibilities! I adapted my recipe from one I found on Pinterest after omitting a few steps and ingredients to make the preparation easier.
Total sidebar – if your family eats a lot of rice, you need this Buffalo Rice Cooker in your kitchen toolbox! I searched high and low after using a hand-me-down Zojirushi for years, because the non-stick lining that’s in basically all rice cookers was freaking me out. The Buffalo is a winner because it cooks rice perfectly and has a stainless steel bowl!
Slow Cooker Basil Coconut Curry Chicken
Ingredients
- 6 bone-in skin-on chicken thighs (about 2-3 pounds) or 2-3 lbs of boneless, skinless chicken breast
- 2 (13.5 ounce) cans organic coconut milk
- 2 tablespoons dried basil leaves
- 1.5 teaspoons sea salt
- 3/4 teaspoon ground pepper
- 1.5 tablespoons curry powder
- 1/2 or 3/4 teaspoon chili powder
- 1 large organic red onion, chopped finely
- 10 cloves fresh organic garlic, minced
- 2 fresh organic jalapeños, seeded and finely chopped
- 1 teaspoon fresh organic ginger, grated or minced
- 1/2 cup fresh organic cilantro, chopped (optional)
- salt & pepper to taste
Instructions
- Place chicken in the slow cooker. I started from frozen, but fresh is perfect too.
- Add the coconut milk, dried basil leaves, sea salt, pepper, curry powder, chili powder, red onion, jalapeños, and ginger.
- 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. Timing can vary greatly with slow cookers, so make sure to check the temperature with a digital meat thermometer.
- 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.
- Return the chicken to the crock pot.
- Add the fresh cilantro to the crock pot if desired. Stir to combine well.
- Season with salt and pepper if needed (although we find this recipe is really great as is). Add more chili powder, if you want an extra kick.
- Serve over rice, spaghetti squash, riced cauliflower, or any other combination your family likes! I usually serve over brown rice and start the rice cooker about an hour before we want to eat.
