Slow Cooker Basil Chicken in Coconut Curry Sauce

 

• 6 chicken thighs
•  salt and pepper
•  1 teaspoon oil
•  2 (13.5 ounce) cans coconut milk
•  2 tablespoons basil 
•  2 teaspoons salt
•  3/4 teaspoon pepper
•  1 1/2 tablespoons yellow curry powder
•  1/2 or 3/4 teaspoon chili powder
•  1 large red onion, chopped
•  8 cloves garlic, minced
•  2 jalapenos, seeded and finely chopped
•  1 tablespoon cornstarch
•  1 tablespoon cold water
•  1 teaspoon fresh ginger, grated or minced
•  1/3 to 1/2 cup fresh cilantro, chopped

1. Salt and pepper the chicken
2. Put chicken in crockpot. Combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder, and stir to combine. Pour into crockpot.
3. Add the chopped red onions, garlic, and jalapenos.
4. Cook on high for 4-5 hours, or on low for 6-8 hours.
5. Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.
6. Add the ginger to the slow cooker.
7. In a small bowl, combine cornstarch and 1 tablespoon cold water. Stir until it's not lumpy. Add to the crock pot and stir.
8. Shred the chicken, removing the bones and any tough bits. It should just be falling apart.
9. Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.
10. Season with salt and pepper to taste. Stir in the cilantro.

(Source: https://thefoodcharlatan.com/slow-cooker-basil-chicken-in-coconut-curry-sauce/)