Slow Cooker Basil Chicken And Coconut Curry Recipe 37

EASY SLOW COOKER THAI CHICKEN WITH BASIL

Steps:

• Combine chicken, bell pepper, soy sauce, fish sauce, Thai chile, lime juice, rice vinegar, and ginger in a slow cooker.
• Cook on Low until chicken is tender, about 5 1/2 hours. Add basil and cook until wilted into the sauce, about 30 minutes more. Season with salt and pepper.

COCONUT BASIL CHICKEN CURRY

Steps:

• Add the chicken to a small bowl and sprinkle the curry powder, chili powder and salt and pepper. Toss the chicken so that each piece is well seasoned. Set aside.
• In a large skillet add the olive oil and heat over medium-high heat. Add the chicken and cook for about 5 minutes, just until the chicken starts to brown.
• Add the onion to the skillet and cook until onion is translucent, about 5 more minutes.
• Stir in the garlic and jalapeno pepper and cook for another 30 seconds just until the garlic becomes aromatic.
• Add the chicken broth and coconut milk to the skillet. Bring to a boil, then turn down the heat to a medium and cook for 5 more minutes. Taste for seasoning and adjust with salt and pepper as needed. Stir in the basil and remove from heat.
• Serve warm over rice.

SLOW COOKER COCONUT BASIL CHICKEN

Steps:

• Add the coconut milk, basil, ginger, jalapeno, garlic, lime juice, turmeric, cumin, curry powder, salt, pepper, and cinnamon to a blender. Blend until combined.
• Add the chicken to the slow cooker. Pour the sauce over top. Cook for 4 hours or until chicken is cooked through and tender.

SLOW COOKER BASIL CHICKEN IN COCONUT CURRY SAUCE

Steps:

• Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.
• Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray).
• When the oil is hot, add 3 chicken thighs. Don't put them too close together, you want to avoid steaming.
• Cook for about 2 minutes, until nicely browned on the bottom. Then flip the chicken over to brown the other side for about 1-2 minutes.
• Remove the chicken to a plate.
• Repeat searing process with the other 3 chicken thighs. If there is still enough grease in the pan then you don't need to add more oil.
• Meanwhile, in a crock pot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine.
• Add the chopped red onions, garlic, and jalapenos.
• Add the browned chicken and stir to combine.
• Cook on high for 4-5 hours, or on low for 6-8 hours.
• Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.
• Add the ginger to the slow cooker.
• In a small bowl, combine cornstarch and 1 tablespoon COLD water. Stir until it's not lumpy. Add this to the crock pot and stir.
• Shred the chicken, removing the bones and any tough bits. It should just be falling apart.
• Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.
• Season with salt and pepper to taste. Stir in the cilantro.
• Serve with rice, cauliflower rice, or naan.

SLOW COOKER BASIL CHICKEN AND COCONUT CURRY RECIPE - (3.7/5)

Steps:

• 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 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 to 4 hours, or on low for 6 to 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 to 15 minutes, or until mixture has thickened. Stir in fresh basil and cilantro, then serve with sticky rice or naan.

SLOW COOKER OR INSTANT POT COCONUT CHICKEN CURRY (PALEO, WHOLE30)

Steps:

• Place coconut milk, bone broth, curry paste, fish sauce, and black pepper in the Instant Pot or slow cooker, and whisk together.
• Add onion, bell peppers, carrots, green beans, garlic, ginger, and chicken. Stir everything together.