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Spicy Thai Basil Chicken with Coconut Cauliflower Rice Recipe

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This Spicy Thai Basil Chicken Slow Cooker recipe combines tender boneless chicken thighs with vibrant green beans, aromatic Thai seasonings, and a hint of heat from serrano peppers. Slow-cooked to perfection, this dish offers a flavorful and easy-to-make meal that can be enjoyed with coconut cauliflower rice for a low-carb, keto-friendly option.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Thai
  • Diet: Low Carb

Ingredients

Main Ingredients

  • 2 pounds boneless skinless chicken thighs
  • 1 pound green beans (fresh or frozen)
  • 2 tablespoons coconut oil
  • 1 tablespoon dried basil
  • 1 tablespoon serrano pepper (or more to taste, jalapeno is fine too!)
  • 1 red bell pepper, sliced
  • 2 teaspoons Thai seasoning

Seasoning

  • 1½ teaspoons salt (or more to taste)
  • Pepper to taste

Optional Thickener

  • ½ teaspoon xanthan gum dissolved in ½ teaspoon olive oil
  • OR 1 tablespoon cornstarch dissolved in 1 to 2 tablespoons cold water

For Serving and Garnish

  • Lime, for squeezing
  • Fresh basil, for garnish (optional)
  • Coconut Cauliflower Rice (keto cauliflower rice) as a side

Instructions

  1. Prepare ingredients: Trim and slice the green beans and red bell pepper if necessary. Set aside the serrano pepper, dried basil, and Thai seasoning for easy access during cooking.
  2. Assemble in slow cooker: Place the boneless skinless chicken thighs at the base of the slow cooker. Add the green beans, coconut oil, dried basil, serrano pepper, sliced red bell pepper, and Thai seasoning on top of the chicken.
  3. Cook chicken and vegetables: Cover and turn the slow cooker on low. Cook for 6 to 8 hours until the chicken is fully cooked and tender, and the green beans are soft.
  4. Optionally thicken the sauce: If you prefer a thicker sauce, dissolve xanthan gum in olive oil or cornstarch in cold water, and stir it into the juices in the slow cooker. Allow the sauce to thicken for a few minutes before serving.
  5. Season and garnish: Season with salt and pepper to taste. Squeeze fresh lime juice over the dish and garnish with fresh basil leaves if desired.
  6. Serve: Serve the spicy Thai basil chicken hot, ideally alongside coconut cauliflower rice for a complete low-carb meal.

Notes

  • Adjust the serrano or jalapeno pepper quantity based on your heat preference.
  • If using frozen green beans, no need to thaw before adding to the slow cooker.
  • The optional thickener helps create a saucier dish; both xanthan gum and cornstarch are effective.
  • Serve with coconut cauliflower rice or steamed jasmine rice to complement the spicy flavors.
  • Leftovers keep well in the refrigerator for up to 3 days.

Find it online: https://cheftinaskitchen.com/spicy-thai-basil-chicken-with-coconut-cauliflower-rice-recipe/