Crockpot Thai Basil Chicken with Coconut-Lime Quinoa
This innovative crockpot recipe combines tender chicken with the vibrant flavors of Thai basil, coconut milk, and a zesty lime-infused quinoa, creating a dish that's both comforting and exotic.
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Begin by placing the chicken thighs in the bottom of the crockpot. In a separate bowl, mix together the coconut milk, soy sauce, fish sauce, lime juice, and brown sugar until well combined.
Pour this mixture over the chicken in the crockpot. Add the minced garlic, ginger, and chopped Thai basil, ensuring the chicken is well coated.
Set the crockpot to low and cook for 6 hours, or until the chicken is tender and easily shredded. While the chicken is cooking, rinse the quinoa under cold water to remove any bitterness.
In a medium saucepan, combine the rinsed quinoa with coconut milk, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
Once the chicken is done, shred it with two forks and stir it back into the sauce. Serve the Thai basil chicken over a bed of coconut-lime quinoa, garnished with additional fresh basil and lime wedges for a burst of flavor.
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