There are few things that make dinner easier than a crock pot. I do a little prep, toss the ingredients in, and let it work its magic. Today I am sharing a recipe that I took a chance on and it turned out amazing. Only bad thing is I have no pictures. Zero. I am pretty sure that not having pictures of a recipe is one of the cardinal sins of blogging, but this one was too good not to share. Just imagine creamy yellow curry goodness with peas and onions mixed in. Now you spoon that over rice and have a tossed salad in a bowl next to the plate. Perfect! See, who needs pictures? Enjoy!


Crock Pot Basil Chicken in Coconut Curry Sauce (GF)

Yield: 5-7


  • 3-4 chicken breasts
  • Salt and pepper
  • 1 t olive oil
  • 2 (13.5 ounce) cans of coconut milk
  • 2 T chopped fresh basil (you can substitute dried)
  • 1 ½ t salt
  • ¾ t pepper
  • 1 and ½ T yellow curry powder
  • ½ t chili powder
  • ½ large red onion or one small
  • 4 cloves garlic minced
  • ½ jalapeno finely chopped
  • 1 T cornstarch
  • 1 T cold water
  • 1 t fresh ginger grated or minced
  • ½ c chopped fresh cilantro
  • ½ c peas


  1. Salt and pepper the chicken breasts and place them in the base of the crock pot
  2. Add coconut milk, basil, 1 ½ t salt, ¾ t pepper, yellow curry, and chili powder to crock pot
  3. Gently stir to combine
  4. Add the chopped onions, garlic, and jalapeno and stir again
  5. Cook on high for 4-5 hours or low for 6-8 hours
  6. Remove chicken breasts from the crock pot and place on a cutting board to slightly cool
  7. Add the ginger and peas
  8. In a small bowl, combine the cornstarch and cold water then stir until smooth. Add mixture to crock pot
  9. Shred the cooled chicken, return it to the crock pot and give everything a good stir
  10. Add cilantro and season with salt and pepper to taste
  11. Serve over rice
Basil Chicken in Coconut Curry Sauce

Leave a Reply

Your email address will not be published. Required fields are marked *