We can all agree that slow cooker meals are the bomb, correct? Well, this is one of our all time favorite slow cooker recipes. Coconut milk combined with curry and basil might just be the greatest thing ever. After 6-8 hours in the crock pot, the chicken is so moist and tender that it will just fall apart. Serve with some basmati rice and naan. Dinnertime perfection right here.

Ingredients:

• 6 chicken thighs, skin removed (about 2 pounds)
• salt and pepper
• 1 teaspoon oil (preferably coconut oil)
• 2 (13.5 ounce) cans coconut milk
• 2 tablespoons dried basil leaves
• 1 and 1/2 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 jalapeños seeded and finely chopped
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1 teaspoon fresh ginger, grated or minced
• 1/3 to 1/2 cup fresh cilantro, chopped

Instructions:

1. Salt and pepper each chicken thigh;
2. Heat a large skillet to medium-high heat. Add 1 teaspoon oil or nonstick cooking spray. I use Trader Joes coconut oil 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 and then remove the chicken to a plate;
5. 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;
6. Meanwhile, in a crock pot combine coconut milk, basil, 1 and 1/2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, chili powder, chopped red onions, garlic, and jalapeños. Stir to combine;
7. Add the browned chicken and submerge;
8. Cook on high for 4-5 hours, or on low for 6-8 hours;
9. Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes;
10. Add the minced ginger to the slow cooker;
11. 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;
12. Shred the chicken, removing the bones and any tough bits. It should just be falling apart;
13. Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes;
14. Season with salt and pepper to taste. Stir in the cilantro.

Original Recipe from The Food Charlatan