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Slow Cooker Shredded Thai Curry Chicken
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Ingredients:
| 1 lb Boneless Skinless Chicken Breasts |
| 13.5 oz Can Coconut Milk |
| 1 Tbsp Curry Powder |
| 1 Tbsp Fish Sauce or Soy Sauce |
| 1 Tbsp Lime Juice |
| 1 Tbsp Brown Sugar |
| 3 Green Onions, sliced |
| 1/2 Red Onion, diced, optional |
| 1 Jalapeno, seeded and diced |
| 4-5 Garlic Cloves, minced |
| 1 1/2 Tbsp Fresh Ginger, grated |
| 1/4 Cup Cilantro, chopped |
| 1/2 Cup Basil, chopped |
| White Rice, for serving |
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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