Slow Cooker Thai Basil Chicken Recipe
- Yield: 6-8
- Servings: 6-8
- Prep Time: 10m
- Cook Time: 6:00 h
- Ready In: 6:10 h
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This information is per serving.
Slow Cooker Thai basil chicken recipe. Boneless and skinless chicken breasts or thighs with vegetables and spices cooked in a slow cooker.
You can prepare Fried Thai Basil Chicken Recipe:
Fried Thai Basil Chicken Recipe
This easy and delicious Thai basil chicken recipe takes just 3 minutes to prepare and 7 minutes to cook.
Makes 4 servings
Ingredients: 4 tablespoons (60 ml) vegetable oil, 3chilies, seeded and thinly sliced, 3 shallots, washed and thinly sliced, 1 pound (480 g) ground chicken, 2 teaspoons (10 ml) clear honey, 2 tablespoons (30 ml) soy sauce, 1 tablespoon (15 ml) fish sauce, 1/3 cup (80 ml) low-sodium fat-free chicken broth, 1 bunch Thai basil leaves
Instructions (How to prepare Thai Basil Chicken Recipe): In a large wok, heat vegetable oil over high heat. Add chilies, shallots, and garlic. Cook, stirring occasionally, for 1-2 minutes.
Stir in ground chicken and continue cooking for a further 2 minutes, breaking up ground chicken into small bits.
Stir in the honey, soy and fish sauces. Stir-fry for another minute, then deglaze the pan, pouring in chicken broth. Stir in Thai basil leaves and continue cooking until basil is wilted.
Turn off the heat. Remove chicken mixture from the wok and transfer to serving plates. Serve Thai basil chicken recipe over cooked rice.
For Authentic Thai Basil Chicken Recipe:
Ingredients: For the Egg: 1 large egg, 2 tablespoons (30 ml) cooking oil, For Thai Basil Chicken Recipe: 1 large boneless and skinless chicken breast, cubed, 5 cloves garlic, peeled and minced, 4 Thai chilies, seeded and minced, 1 tablespoon ( cooking oil), 1 teaspoon (5 ml) oyster sauce, 1/2 teaspoon (3 ml) light soy sauce, 1 splash dark soy sauce, 1/2 teaspoon (3 ml) granulated sugar, 1 handful of Thai basil leaves
Instructions: In a wok, heat cooking oil over medium-high heat. Drop the egg into the hot oil. Sizzle and bubble up, splashing hot oil onto the top of the egg. Remove cooked egg from the oil and transfer to a medium bowl.
Preheat the wok on high heat, then add about 1 tablespoon of cooking oil to the pan. Add minced garlic and Thai chilies. Cook, stirring, for about 20 seconds. Stir in cubed chicken and continue cooking and stirring until chicken is cooked through, for about 2-3 minutes.
Stir in 1 teaspoon (5 ml) oyster sauce, ½ teaspoon (3 ml) light soy sauce, ½ teaspoon (3 ml) sugar, and the dark soy sauce. Fry, stirring, for a further 30 seconds.
Take a handful of Thai basil leaves, add to the wok and toss with chicken mixture, then turn off the heat and remove the wok from the heat.
Transfer Thai basil chicken to serving plates. Serve hot.
Slow Cooker Thai Basil Chicken Recipe
- 1 tablespoon extra-virgin olive oil
- 2 medium yellow onion, peeled and finely chopped
- 4 cloves garlic, peeled and minced
- 1 teaspoon herbes de Provence
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup (125 ml) dry white wine
- 1 cup (250 ml) chicken broth
- 14 oz ( can diced tomatoes, undrained
- 14 oz (435 ml) can artichoke hearts, drained, rinsed, and quartered
- 3 pounds |(44 kg) boneless and skinless chicken breasts, cut into pieces
- 2 large bell peppers, seeded and chopped
- 1/2 cup finely chopped fresh basil leaves
- cooked irce
In a large nonstick skillet, heat the olive oil over medium heat. Add chopped onions and cook, stirring, until softened, for about 3 minutes.
Stir in minced garlic, herbs, and seasoning. Cook, stirring, for a further 1 minute.
Pour in dry white wine and cook, stirring, for an additional 1 minute. Add the chicken broth and undrained tomatoes and bring vegetable mixture to a boil. Stir in drained artichoke hearts, then remove mixture from the heat. Set aside.
Place the chicken pieces in the bottom of 6-quart (6 L) slow cooker. Pour tomato mixture over. Cover the pot and cook on low-heat setting for 6 hours or until chicken is cooked through.
Open the lid and stir in chopped red bell pepper abd basil. Cover the cooker and cook fora further 30 minutes.