Coconut Basil Curry Chicken

gluten free / dairy free / vegetarian option / grain free option


In my house, Mondays are slow cooker days. They are one of the busier days for our family and it’s also one of my non-blogging days which means I’m not preparing delicious meals all day. Side note…they are not always delicious, but rest assured ONLY the delicious ones make it here!!! I also find that Mondays seem to be the day when all hell breaks loose. So I FINALLY figured out that when we are transitioning back into our routines after the weekend and trying to find our groove again that it is SOOOOO nice not having to scramble to put dinner on the table. I mean…I don’t know about you, but I would much rather sit down with my cocktail of choice (that is a MUST in this scenario), play with my kids and enjoy the fact that some machine just did 98% of my job AND that dinner will actually be served on time.

I found this recipe via The Food Charlatan. She is a new favorite of mine and I find that I can convert almost all of her recipes to be gluten-free with ease!!! I made a few minor changes to the recipe but all in all it is pretty much the same. I swapped out the bone in skin on chicken thighs for boneless and skinless. Mainly because it was less fat but as a happy by product it also eliminated a bit of work towards the end of the recipe. I also messed a little with the spice ratio but again nothing major. I just needed to make it a bit more kid friendly in regards to spice level.  I believe this recipe originated from Better Homes and Garden.

Slow Cooker Meal

Basil Coconut Curry Chicken

Prep Time: 20 minutes

Cook Time: 4-5 hours on high, 6-8 on low


2.5 lbs boneless, skinless chicken thighs; if you are vegan/vegetarian sub Crispy Tofu
salt and pepper to season chicken
1 TBS oil
2 (13.5 ounce) cans coconut milk; I use one light and one full fat coconut milk
2 TBS dried basil leaves
1 1/2 tsp salt
1 tsp pepper
1 1/2 TBS sweet curry powder
1/2 tsp chili powder
1 large red onion, chopped
8 cloves garlic, minced
1-2 jalapenos, seeded and finely chopped; if you want less spicy for kids start with 1
1 TBS gluten free cornstarch
1 TBS cold water
1- 2 tsp fresh ginger, minced; depending on your level of love for ginger
1/2 cup fresh cilantro, chopped


  1. Salt and pepper each side of the thigh. Heat a large skillet to medium-high heat and add the oil.
  2. Once the oil is hot, add 3-4 chicken thighs. Make sure not to over crowd them in the pan. Leave a little space inbetween each thigh. Cook for about 2 minutes, until nicely browned. Then flip the chicken over to brown the other side for about 1-2 minutes. Remove the chicken to a plate. Repeat the process with remaining chicken.
  3. In the crock pot combine coconut milk, basil, salt, pepper, sweet curry, and chili powder. Whisk to combine.
  4. Add the chopped red onions, garlic, and jalapenos. Add the browned chicken and stir to combine.
  5. Cook on high for 4-5 hours, or on low for 6-8 hours. Once it is done you can shred the chicken thighs in the slow cooker with two forks. Go ahead and add the ginger.
  6.  In a small bowl, whisk together the cornstarch and cold water. Add this to the crock pot and stir.
  7. Return the lid and cook for another 10 minutes. Season with salt and pepper to taste and stir in the cilantro.
  8. Serve with rice or Cauliflower Rice.






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