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Slow Cooker Thai Basil Chicken with Green Beans and Jasmine Rice
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Slow Cooker
  • Medium Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 1 pound green beans, trimmed and halved
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons fish sauce
  • 4 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon red pepper flakes
  • 1 cup chicken broth
  • 1 cup fresh Thai basil leaves
  • 2 cups jasmine rice
  • 3.5 cups water
  • Juice of 1 lime

Instructions
 

  • Add the chicken breasts, green beans, soy sauce, fish sauce, garlic, ginger, red pepper flakes, and chicken broth to the slow cooker. Stir to coat the chicken and beans evenly.
  • Cover and cook on low for 5 hours, until the chicken reaches an internal temperature of 165°F and shreds easily with a fork.
  • About 30 minutes before the chicken is done, bring the water to a boil in a medium pot. Stir in the jasmine rice, reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.
  • Remove the chicken from the slow cooker and shred it with two forks, then return it to the pot. Stir in the Thai basil leaves and lime juice. Let everything sit for 5 minutes so the basil wilts slightly.
  • Fluff the rice with a fork. Serve the chicken and green beans over the rice.

Notes

Add the basil right at the end so it stays bright and fragrant instead of turning dull. If the sauce seems thin, remove the lid for the last 30 minutes to let it reduce. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Medium Pot, Cutting Board, Knife