Basil Chicken with Coconut Curry Lime Sauce {Slow Cooker}

Full of interesting flavors, this Basil Chicken with Coconut Curry Lime Sauce is a delicious way to break up the dinnertime norm.

This flavorful chicken couldn't be easier or more flavorful. Lime, coconut milk, curry, basil, ginger, jalapeno... How could you go wrong?! Serve with naan bread (We love the garlic ones with this) and roasted cauliflower (or this Coconut Lime Cauliflower Rice) for a delicious dinner!

When cooking in a slow cooker, I find it pretty important to add something fresh or extra seasoning at the end before serving. For this dish, we add some lime juice, some seasonings, and more salt, if needed. 

Basil Chicken with Coconut Curry Lime Sauce {Slow Cooker}
Adapted from Better Homes & Gardens and The Food Charlatan

• about 2 1/2 pounds boneless, skinless chicken thighs or breasts (I used chicken breasts this time)
• 1 red onion, diced
• 1 to 2 large limes, juiced (depends how limey you'd like it; we use two)
• 5 garlic cloves, minced
• 2 fresh jalapeno peppers, seeded & finely diced
• 1 (13.5 oz) can coconut milk
• 1 tablespoon dried basil or 3 tablespoons chopped fresh basil
• 1 tablespoon cornstarch
• 1 tablespoon water
• 2 teaspoons curry powder
• 1 teaspoon grated fresh ginger
• 1 teaspoon fine sea salt, or to taste (I used closer to 2 teaspoons; season to taste after chicken is cooked)
• 1/4 to 1/2 teaspoon garlic powder (optional)
• 1/4 to 1/2 teaspoon onion powder (optional)
• 1/4 to 1/2 teaspoon freshly ground black pepper, to taste
• 1/4 teaspoon chili powder
• fresh chopped cilantro or parsley, for serving (optional)
• lime wedges, for serving (optional)

Add the red onion, garlic, jalapenos, coconut milk, basil, ginger, curry powder, salt, pepper, and chili powder to the slow cooker. Stir to combine. Add chicken and press into sauce mixture. Cover and cook on high, about 3 to 5 hours, or low 6 to 8 hours. Watch carefully so the chicken, especially chicken breasts, don't dry out. 

After the chicken is cooked and tender, remove from slow cooker and set on a plate. In a small bowl, whisk the cornstarch and water until smooth. Stir into sauce in the slow cooker and turn heat to high. Cover and allow to thicken for about 10 minutes. 

Meanwhile, shred/dice the chicken. Add to thickened sauce and stir in lime juice, onion powder, and garlic powder. Season with more salt, if needed (I added another teaspoon). Finally, top with parsley/cilantro and serve with lime wedges!