Ingredients:

6 chicken thighs

2 (13.5 ounce) cans coconut milk (lite coconut milk is great too)

2 tablespoons dried basil leaves

2 teaspoons salt

3/4 teaspoon pepper

1 and 1/2 tablespoons yellow curry powder

1/2 or 3/4 teaspoon chili powder

1 large red onion, chopped

8 cloves garlic, minced

2 jalapenos, seeded and finely chopped

1 teaspoon fresh ginger, grated or minced

1/3 to 1/2 cup fresh cilantro, chopped

Instructions:

1. Add the chopped red onions, garlic, and jalapeños to the bottom of the crockpot.
2. Meanwhile, in a crock pot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine.
3. Add the browned chicken and stir to combine.
4. Cook on high for 4-5 hours, or on low for 6-8 hours.
5. Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.
6. Add the ginger to the slow cooker.
7. Shred the chicken. It should just be falling apart.
8. Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.
9. Season with salt and pepper to taste. Stir in the cilantro.
10. Serve with brown rice or cauliflower rice. 

Recipe adapted from The Food Charlatan