The crockpot is so underrated. Every time I bust it out I think why am I not using this appliance more often! It always cooks meat perfectly! This Thai Basil Chicken was a snap to make and we had leftovers for days! Such an easy weeknight meal. The chicken had really nice flavor and was so tender. The kids and Evans served theirs over rice and I had mine over lettuce. Equally good both ways! Shred the meat and it saves well in the fridge for several days. Enjoy!

C R O C K P O T T H A I B A S I L C H I C K E N

4 boneless skinless chicken breasts

1 can coconut milk

1 tablespoon curry powder

1 tablespoon fish sauce

1 tablespoon rice wine vinegar

1 tablespoon lime juice

2 tablespoons soy sauce

1 tablespoon brown sugar

1 small onion diced

1 jalapeno seeded and diced

4 clove minced garlic

1.5 tablespoons grated ginger

1 tablespoon siriacha

1/2 cup fresh basil chopped

Green onions, cilantro and hot sauce for serving

Place chicken, coconut milk, curry, fish sauce, rice wine vinegar, lime juice, soy sauce, jalapeño, onion, garlic, ginger and siriacha in a slow cooker. Cook on low 6-7 hours or high 4 hours. Shred chicken and stir in all the fresh basil. Serve over rice or lettuce and top with green onions, cilantro, and hot sauce if desired!