Slow Cooker Creamy Curry Basil Chicken
Slow Cooker Season is here and this Slow Cooker Creamy Curry Basil Chicken is the perfect weeknight dinner. With coconut, cilantro, basil, and more it’s a little spicy and a whole lot of yum!
Slow Cooker Creamy Curry Basil Chicken is quickly becoming one of our favorites over here! From the creamy coconut sauce to the little bit of spice from the curry and onions, it’s one dinner recipe that will stay in rotation.
Fall and winter are the best seasons for the slow cooker, am I right? There’s something about having dinner slowly cooking all day that just puts the icing on the fall season. Plus, having prepped dinner in the morning, frees up your entire afternoon/early evening! On days we have activities planned, tossing dinner in the slow cooker so it’s ready right at 6 pm, can be a lifesaver.
To make this Slow Cooker Creamy Curry Basil Chicken, it only takes about 10 minutes of prep work. First, add the raw chicken breasts or tenderloins to the slow cooker. Using a large cutting board and a large knife, chop the cilantro, basil, garlic, purple onion, and green onions. In a large mixing bowl combine the canned coconut milk, curry powder, salt, and pepper. Pour into the slow cooker and add all the chopped ingredients. Stir everything together.
Turn the slow cooker on low and let cook for 8 hours or on high for 6 hours. When it’s done cooking, take the lid off the slow cooker and using two forks, shred the chicken. Stir back into the sauce. Make either rice or cauli-rice and serve for the perfect weeknight dinner!
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- 2-3 lbs chicken breasts or tenderloins
- 3 Tbsp fresh basil
- 1 bunch cilantro
- 1 bunch green onions
- 4 cloves garlic
- 1 small purple onion
- 1 13.5 oz canned coconut milk (full-fat)
- 2 tsp curry powder
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
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In a slow cooker place the raw chicken breasts or tenderloins. In a slow cooker place the raw chicken breasts or tenderloins.
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Using a cutting board and large knife, chop the fresh basil, cilantro, green onions, garlic cloves, and purple onion. Using a cutting board and large knife, chop the fresh basil, cilantro, green onions, garlic cloves, and purple onion.
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In a large mixing bowl combine the canned coconut milk, curry powder, salt, and pepper. Whisk together. Add all the freshly chopped ingredients. Stir. In a large mixing bowl combine the canned coconut milk, curry powder, salt, and pepper. Whisk together. Add all the freshly chopped ingredients. Stir.
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Pour mixture over the chicken in the slow cooker. Stir together. Pour mixture over the chicken in the slow cooker. Stir together.
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Set the slow cooker to low and cook for 8 hours. OR set to high and cook for 6 hours. Set the slow cooker to low and cook for 8 hours. OR set to high and cook for 6 hours.
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Once chicken is done cooking all the way through, remove the lid from the slow cooker, and using 2 forks shred the chicken. Once chicken is done cooking all the way through, remove the lid from the slow cooker, and using 2 forks shred the chicken.
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Serve over rice or cauli-rice.
Store leftovers in a covered glass container in the fridge for up to 5 days.
USED IN THIS RECIPE:
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