Crock Pot Thai Basil Chicken with Coconut-Lime Infusion
This innovative crock pot recipe combines tender chicken with the vibrant flavors of Thai basil, a zesty coconut-lime infusion, and a hint of chili for a delightful twist. Perfect for a comforting meal that transports you to a tropical paradise!
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Begin by placing 2 pounds of boneless, skinless chicken thighs in the bottom of your crock pot. In a separate bowl, whisk together 1 cup of coconut milk, the juice of 2 limes, and 2 tablespoons of fish sauce until well combined.
Pour this mixture over the chicken in the crock pot. Next, add 1 tablespoon of brown sugar, 1 tablespoon of minced garlic, and 1 tablespoon of minced ginger to the pot for added depth of flavor.
Toss in 1 red bell pepper, sliced, and 1 cup of snap peas for a colorful and nutritious addition. Sprinkle 1 teaspoon of red pepper flakes over the top for a touch of heat.
Cover the crock pot and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and fully cooked.
About 30 minutes before serving, stir in 1 cup of fresh Thai basil leaves to infuse the dish with aromatic flavor.
Once cooked, shred the chicken with two forks and mix it back into the sauce. Serve the dish over jasmine rice, garnished with additional lime wedges and fresh basil leaves for a beautiful presentation.
Enjoy your tropical escape with every bite!
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