Slow Cooker Basil Chicken in Coconut Curry Sauce over Cauli Rice

This didn't turn out looking much like a curry sauce, but it was still very yummy and so flavorful. I used chicken breasts instead of thighs and I also did not brown the chicken before adding to the crockpot, but it still turned out great! One note I had though is I used light coconut milk and I think using regular would have made the sauce even better. Other then that, this meal turned out to be awesome. There was plenty of sauce, so I just whipped up some plain cauliflower rice on the stove top to pair with the chicken. I ended up prepping all the ingredients the day before, which made for an even easier day of cooking. If you are finding that meal prep is taking way too long, try prepping the ingredients (or just some) the day or night before and that will cut your kitchen time in half when it's time to cook. Don't be deterred by my picture of this, if you like a good crockpot chicken recipe or curry sauce, give this recipe a try!

​Slow Cooker Basil Chicken in Coconut Curry Sauce
Ingredients:

• 6 bone-in skin-on chicken thighs, skin removed (about 2 and 1/2 pounds) – (I used chicken breasts instead)
• salt and pepper
• 1 teaspoon oil
• 2 (13.5 ounce) cans coconut milk (lite coconut milk is great too)
• 2 tablespoons dried basil leaves
• 2 teaspoons salt
• 3/4 teaspoon pepper
• 1 and 1/2 tablespoons yellow curry powder
• 1/2 or 3/4 teaspoon chili powder
• 1 large red onion, chopped
• 8 cloves garlic, minced
• 2 jalapenos, seeded and finely chopped
• 1 tablespoon arrowroot powder
• 1 tablespoon COLD water
• 1 teaspoon fresh ginger, grated or minced
• 1/3 to 1/2 cup fresh cilantro, chopped

Directions:

1. Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.
2. Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray).
3. When the oil is hot, add 3 chicken thighs. Don't put them too close together, you want to avoid steaming.
4. 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.
5. Remove the chicken to a plate.
6. 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.
7. 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.
8. Add the chopped red onions, garlic, and jalapenos.
9. Add the browned chicken and stir to combine.
10. Cook on high for 4-5 hours, or on low for 6-8 hours.
11. Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.
12. Add the ginger to the slow cooker.
13. 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.
14. Shred the chicken, removing the bones and any tough bits. It should just be falling apart.
15. Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.
16. Season with salt and pepper to taste. Stir in the cilantro.
17. Serve with cauliflower rice.

Original recipe found here