Slow Cooker Coconut Basil Chicken

I love a good slow cooker meal. This was quick to prep and you can even cut out the searing step and make the prep even faster! It was really flavorful and the naan (found at most grocery stores) we paired it with was perfect to help soak up the delicious sauce! If you are feeling extra fancy you can make your own naan! You can find that recipe here.



Serves: 6 people

Prep time: 5-10 minutes, 4-8 hours of cook time

  • 2 lbs boneless skinless chicken thighs

  • salt and pepper

  • 2 tsp avocado or olive oil

  • 2 cans (13.5oz each) coconut milk (can sub for lite coconut milk as well or do one of each)

  • 2 tbsp dried basil

  • 2 tsp salt

  • 3/4 tsp ground pepper

  • 1 1/2 tbsp curry powder

  • 1/2 - 3/4 tsp chili powder

  • 1 red onion, chopped

  • 8 cloves garlic, minced

  • 2 jalapenos, seeded and finely chopped

  • 1 tbsp cornstarch or arrowroot powder

  • 1 tsp fresh ginger, grated

  • 1/3 cup chopped fresh cilantro or basil


If you want to sear your thighs before placing them in the slow cooker, heat 1 tsp of oil in a skillet, season both sides of thighs with salt and pepper and sear on each side for 3 minutes. You may need to do this in two batches. Remove from pan and set aside.

Place coconut milk, dried basil, salt, pepper, curry, chili powder, chopped red onions, garlic and jalapeno. Stir to combine.

Add the browned chicken or raw chicken if you skipped the browning step. Stir to coat chicken.

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

At the end of the cook time remove chicken and place on a cutting board. Let cool briefly. While it is cooling, add your grated ginger to the slow cooker.

In a small bowl combine 1 tbsp of cold water with 1 tsp of cornstarch or arrowroot powder. Stir well and pour into the slow cooker. Stir sauce until well mixed.

Cut chicken into cubes or shred with a fork. Return chicken to the slow cooker, making sure to cover it with sauce and put the lid back on to keep warm for another 10 minutes.

Serve with sauce poured over top and a nice piece of naan to help soak up the juices!

Recipe by The Food Charlatan