1optional for spice: serrano or jalapeño pepper (finely chopped)
optional garnish: fresh basil, chives
Instructions
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.
Notes
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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.