Slow Cooker Basil Chicken in Coconut Curry Sauce

Updated at: Thu, 17 Aug 2023 13:02:47 GMT

Step 1

Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.

Step 2

Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray).

Step 3

When the oil is hot, add 3 chicken thighs. Don't put them too close together, you want to avoid steaming.

Step 4

Cook for about 2 minutes, until nicely browned on the bottom. Then flip the chicken over to brown the other side for

Step 5

about 1-2 minutes.

Step 6

Remove the chicken to a plate.

Step 7

Repeat searing process with the other 3 chicken thighs. If there is still enough grease in the pan then you don't need to

Step 8

add more oil.

Step 9

Meanwhile, in a crockpot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili

Step 10

powder (to taste). Stir to combine.

Step 11

Add the chopped red onions, garlic, and jalapenos.

Step 12

Add the browned chicken and stir to combine.

Step 13

Cook on high for 4-5 hours, or on low for 6-8 hours.

Step 14

Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.

Step 15

Add the ginger to the slow cooker.

Step 16

In a small bowl, combine cornstarch and 1 tablespoon COLD water. Stir until it's not lumpy. Add this to the crock pot

Step 17

and stir.

Step 18

Shred the chicken, removing the bones and any tough bits. It should just be falling apart.

Step 19

Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.

Step 20

Season with salt and pepper to taste. Stir in the cilantro.

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