5.0
(5)
Your folders
Your folders
Export 16 ingredients for grocery delivery
Step 1
Heat olive oil in a large skillet over medium-high heat and, once oil is shimmering, sear both sides of (seasoned) chicken thighs in batches, making sure to let oil heat up again before searing the next batch.
Step 2
Combine coconut milk, dried basil, curry powder, chili powder, and salt and pepper to the slow cooker insert, and stir together until incorporated.
Step 3
Place seared chicken, red onions, jalapeños and garlic to the slow cooker, and stir everything together.
Step 4
Cover slow cooker and cook on high for 3-4 hours, or on low for 6-8, until chicken is cooked through.
Step 5
Once cooked through, use two forks to shred into small pieces.
Step 6
Create a slurry by whisking cornstarch with 2 tablespoons cold water in a small bowl or glass. Once smooth, pour slurry, along with fresh ginger, into the slow cooker.
Step 7
Return shredded chicken to the slow cooker, then stir everything together. Cover and cook for another 10-15 minutes, or until mixture has thickened.
Step 8
Stir in fresh basil and cilantro, then serve with sticky rice or naan.
Step 9
Enjoy!
Your folders
slenderkitchen.com
5.0
(12)
4 hours
Your folders
eatingonadime.com
5.0
(2)
360 minutes
Your folders
closetcooking.com
480
Your folders
thereciperebel.com
4.8
(22)
240 minutes
Your folders
realfoodwholelife.com
Your folders
themagicalslowcooker.com
4.9
(15)
360 minutes
Your folders
realfoodwholelife.com
Your folders
allrecipes.com
4.1
(9)
6 hours
Your folders
damndelicious.net
4.7
(15)
480 minutes
Your folders
damndelicious.net
Your folders
thefoodcharlatan.com
4.4
(87)
300 minutes
Your folders
365daysofcrockpot.com
Your folders
littlespicejar.com
4.9
(20)
6 hours, 10 minutes
Your folders
southernliving.com
5.0
(2)
Your folders
cookingclassy.com
5.0
(20)
390 minutes
Your folders
diethood.com
4.9
(14)
120 minutes
Your folders
taste.com.au
4.4
(13)
375 minutes
Your folders
dinneratthezoo.com
4.8
(60)
330 minutes
Your folders
happymoneysaver.com
540 minutes