Spiced Coconut Basil Chicken

Prep Time: 10 minutes | Cook Time: 4–6 hours (low) | Total Time: 6 hours | Servings: 4–6

Why I Love This Recipe

This is a true “set it and forget it” kind of meal that makes the house smell amazing. It’s cozy, creamy, and herby with a kick of spice and a tropical twist from the coconut. We love serving it over brown rice or with sautéed greens for a low-carb option. Bonus: it’s great for leftovers and even better the next day.

Ingredients

For the Crockpot

• 1.5–2 lbs boneless skinless chicken thighs (or breasts)

• 1 can (13.5 oz) full-fat coconut milk

• 1/2 cup chicken broth (or water)

• 2 tablespoons red curry paste (or yellow, for a milder option)

• 1 tablespoon coconut aminos or tamari

• 2 teaspoons ground turmeric

• 1 teaspoon ground ginger

• 1 teaspoon garlic powder (or 2 fresh cloves, minced)

• 1/2 teaspoon chili flakes (optional for spice)

• Juice of 1 lime

• 1 tablespoon honey or maple syrup

• Salt & pepper to taste

To Stir in Before Serving

• 1/2 cup fresh basil, chopped

• 1 tablespoon fresh grated ginger (for an extra punch)

• Extra lime juice to brighten

Toppings (Optional)

• More fresh basil or cilantro

• Sliced red chili or jalapeño

• Coconut flakes

• Lime wedges

Instructions

1. Add to Crockpot: Place chicken in the bottom of the crockpot. Whisk together coconut milk, broth, curry paste, coconut aminos, turmeric, ginger, garlic, chili flakes, lime juice, honey, salt, and pepper. Pour over chicken.

2. Cook: Cover and cook on low for 4–6 hours or high for 2.5–3.5 hours, until chicken is tender and easily shreds.

3. Shred Chicken: Remove chicken, shred it with two forks, then return to the crockpot.

4. Finish with Basil: Stir in fresh basil and grated ginger. Let it warm through for 5–10 minutes before serving.

5. Serve: Spoon over brown rice or cauliflower rice. Garnish with extra herbs and lime.

Notes

• Dietary Quick Tip: This recipe is naturally gluten-free and dairy-free!

• Make It Kid-Friendly: Omit chili flakes and use just 1 tablespoon of curry paste for a gentler spice. Shred the chicken small and mix with rice for easy scooping.

• Make Ahead Tip: Combine sauce ingredients in a jar the night before, then pour over the chicken in the morning. Leftovers freeze well too — just cool fully before portioning.

• Serving Suggestions: Perfect over brown rice, or try it with cauliflower rice, rice noodles, or even in lettuce wraps for something fresh and light.