Slow Cooker Thai Basil Chicken with Coconut-Lime Quinoa
This unique slow cooker recipe combines tender chicken with aromatic Thai basil and a zesty coconut-lime quinoa, creating a flavorful and satisfying dish that’s both healthy and delicious.
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Begin by seasoning the chicken thighs with salt and pepper on both sides. Heat a skillet over medium-high heat and sear the chicken for 3-4 minutes on each side until golden brown.
Remove the chicken and place it in the slow cooker. In the same skillet, add minced garlic and ginger, sautéing for 1-2 minutes until fragrant.
Pour in the coconut milk, soy sauce, lime juice, and honey, stirring to combine. Add the sliced bell peppers and onions to the slow cooker, then pour the coconut milk mixture over the chicken.
Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender. While the chicken cooks, rinse the quinoa under cold water.
In a saucepan, combine the quinoa, coconut milk, lime zest, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy.
Once the chicken is done, shred it with two forks and stir in fresh Thai basil. Serve the chicken over the coconut-lime quinoa, garnished with additional basil and lime wedges for a fresh touch.
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