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Slow Cooker Shredded Thai Curry Chicken
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Ingredients:
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| 1 lb Boneless Skinless Chicken Breasts+ Add to Shopping List |
| 13.5 oz Can Coconut Milk+ Add to Shopping List |
| 1 Tbsp Curry Powder+ Add to Shopping List |
| 1 Tbsp Fish Sauce or Soy Sauce+ Add to Shopping List |
| 1 Tbsp Lime Juice+ Add to Shopping List |
| 1 Tbsp Brown Sugar+ Add to Shopping List |
| 3 Green Onions, sliced+ Add to Shopping List |
| 1/2 Red Onion, diced, optional+ Add to Shopping List |
| 1 Jalapeno, seeded and diced+ Add to Shopping List |
| 4-5 Garlic Cloves, minced+ Add to Shopping List |
| 1 1/2 Tbsp Fresh Ginger, grated+ Add to Shopping List |
| 1/4 Cup Cilantro, chopped+ Add to Shopping List |
| 1/2 Cup Basil, chopped+ Add to Shopping List |
| White Rice, for serving+ Add to Shopping List |
Directions:
- Place the chicken in the bowl of the slow cooker. Top with the coconut milk, curry powder, fish sauce (or soy sauce), lime juice, brown sugar, green onions, red onion (optional), jalapeno, garlic, and ginger.
- Cover and cook on LOW for 8 hours or HIGH for 3 hours.
- Once ready, remove the chicken to a cutting board. Shred with 2 forks and return to the slow cooker. Stir to combine.
- Add the cilantro and basil and stir to combine.
- Serve warm over a bed of rice. Enjoy!
| Course: | Dinner, Lunch, Poultry |
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