A delicious and Paleo-friendly slow cooker chicken dish with a flavorful coconut curry sauce infused with fresh basil. This recipe is easy to prepare and perfect for a weeknight dinner.
Ingredients: 2 lbs boneless, skinless chicken thighs. 1 can 13.5 oz full-fat coconut milk. 1/4 cup fresh basil leaves, chopped. 1 red bell pepper, sliced. 1 onion, thinly sliced. 3 cloves garlic, minced. 2 tablespoons red curry paste. 1 tablespoon fish sauce. 1 tablespoon honey or maple syrup. 1 teaspoon ground ginger. Salt and pepper to taste.
Instructions: Place the chicken thighs in the slow cooker. In a separate bowl, combine the coconut milk, chopped basil, red curry paste, fish sauce, honey or maple syrup, ground ginger, and a pinch of salt and pepper. Mix well. Pour the coconut curry sauce over the chicken in the slow cooker. Add the sliced red bell pepper, onion, and minced garlic to the slow cooker. Cover and cook on low for 4-5 hours, or until the chicken is tender and cooked through. Serve the Slow Cooker Basil Chicken in Coconut Curry Sauce over cauliflower rice or steamed vegetables. Garnish with extra basil leaves if desired. Enjoy!
Prep Time: 15 minutes
Cook Time: 240 minutes
Nicole Edmond