Slow Cooker Thai Basil Chicken Bowls
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 1 red bell pepper, sliced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1/2 cup fresh Thai basil leaves
- Cooked rice, for serving
- Lime wedges, for serving
- Sliced green onions, for garnish
Instructions
- Place the chicken thighs in the slow cooker and add the sliced red bell pepper, minced garlic, and grated ginger.
- In a small bowl, stir together the soy sauce, fish sauce, and brown sugar until the sugar dissolves. Pour the mixture over the chicken and peppers.
- Cover and cook on low for 5 to 6 hours or on high for 3 hours until the chicken is tender and shreds easily.
- Shred the chicken with two forks right in the slow cooker and stir to coat it with the sauce.
- Stir in the fresh Thai basil leaves and let them wilt for 5 minutes before serving.
- Spoon the chicken and sauce over bowls of cooked rice and finish with lime wedges and sliced green onions.
Notes
Add the Thai basil only at the end so it stays bright and fragrant rather than turning dull. If you cannot find Thai basil, regular basil works but tastes a bit milder. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board