Slow Cooker Thai Basil Chicken is super simple and delicious! You'll love the tender boneless chicken thighs in coconut curry basil sauce with peppers.
❤️ Thai Basil Chicken Slow Cooker Recipe
Making Thai basil chicken in your crockpot couldn't be easier - just toss all of it in except the coconut milk (add this in before serving for best flavor).
The flavor. This dish has amazing flavor with the combination of lemon, basil, coconut, curry, and peppers!
Ingredients For This Thai Basil Chicken Crock Pot Recipe
Here's what you'll need to make this Thai basil chicken recipe:
- Boneless Skinless Chicken Thighs
- Frozen Green Beans: Frozen cut or string beans are fine. Fresh can be used, but don't add until the last 1 or 2 hours before serving or they will be too done.
- Coconut Milk: use the canned coconut milk.
- Dried Basil
- Curry Powder
- Red Bell Pepper
- Thai Seasoning Blend
- Salt and Pepper
- Cornstarch: used to thicken the sauce
- Fresh Squeezed Lemon Juice: adds a little brightness and zing - and complements the coconut and basil perfectly!
- Optional Garnish: Fresh Basil
- Serrano Pepper: If you can't find a serrano pepper, jalapeno is fine (omit if desired or substitute a mild pepper such as poblano)
For exact ingredient quantities, please see the recipe card below!
How To Make Slow Cooker Thai Basil Chicken Curry
Here's how to make this Thai chicken slow cooker recipe:
1. Mix together broth, cornstarch, lemon juice and all seasonings.
2. Add chicken, peppers, and frozen green beans to the pot.
3. Pour the broth mixture over the top. Cook on low 4 hours or until done.
4. Stir in the coconut milk. Thicken sauce if needed. Serve and enjoy!
For full instructions, please see the recipe card below!
How To Serve It
Serve it over hot cooked jasmine rice drizzled with some of the delicious sauce from the pot, then garnished with fresh basil and chives.
What Are Some Good Side Dishes To Serve with Thai Curry
Thai curry is a flavorful and delicious dish that can be served with a variety of sides to complement its spicy and fragrant taste. Here are some suggestions for what to serve with Thai curry:
- Rice: The most common side dish to serve with Thai curry is steamed rice. Jasmine rice is a great choice as it has a slightly sweet flavor that complements the spiciness of the curry.
- Naan or Roti: If you prefer bread over rice, try serving Thai curry with naan or roti, which are Indian flatbreads. They are great for sopping up the sauce and can be a nice change from rice.
- Vegetables: To add some extra nutrition and texture to your meal, consider serving Thai curry with some stir-fried or steamed vegetables. Broccoli, bok choy, and snow peas are all great options that go well with the flavors of Thai curry.
- Salad: A light salad can be a refreshing addition to a spicy curry meal. Try a cucumber and tomato salad dressed with a simple vinaigrette, or a Thai-style papaya salad with a tangy dressing.
Here are a few ways you can vary or make substitutions to this recipe:
- Spicy - substitute any favorite spicy pepper, sauce, or even red pepper flakes.
- If you are not a curry fan, you can omit from the recipe.
- Use chicken breast or chicken thighs.
- Make ahead tip: the recipe can be pre-prepped and stored in the refrigerator in your crock pot until ready. Do not add frozen green beans until right before cooking. Do not add coconut milk until after cooking.
- It is best to use frozen green beans as they take longer to cook. Fresh green beans may be used but should be added only in the last 1 to 2 hours of cooking.
Transfer the cooled thai basil chicken to an air-tight container. Refrigerate up to 4 days or 4 months in the freezer.
To thicken slow cooker thai curry, whisk 1 tablespoon cornstarch with 2 tablespoons of cold water in a small bowl. Stir into the slow cooker and continue cooking with the lid off until sauce is thickened.
Crock Pot Thai Basil Chicken Curry
- 4-quart crock pot
- 6 boneless skinless chicken thighs
- 1 red bell pepper (cut into 1½" pieces)
- ¼ cup chicken broth
- 1 tablespoon lemon juice
- 1 tablespoons cornstarch
- 1 tablespoon dried basil
- 2 teaspoons thai seasoning
- ½ tablespoon curry powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 pound frozen green beans
- ½ cup canned coconut milk
- 1 optional for spice: serrano or jalapeño pepper (finely chopped)
- optional garnish: fresh basil, chives
- In a small bowl, whisk together chicken broth, cornstarch, lemon juice, dried basil, thai seasoning, curry powder, salt, and pepper.
- Spray the inside of a crock pot with nonstick spray. Layer chicken thighs, peppers, and green beans in the pot.
- Pour the chicken broth mixture over the top. Cover and cook on low for 4 to 5 hours or until the chicken is done (internal temperature should be 165℉).
- Remove the lid and stir in coconut milk. Continue cooking until sauce is warm. (Note: if additional thickening is needed, whisk an additional 1 tablespoon of cornstarch in with the coconut milk before adding to the pot)
- Serve garnished with fresh basil, chives, or green onions.
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Use chicken breast in place of thighs. Mild poblano pepper can be used in place of serrano or jalapeno. Adjust seasoning to taste.
- SERVING SUGGESTIONS: Serve over rice and garnish with fresh basil, chives, or green onions.
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