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Slow Cooker Green Curry Chicken

This simple Slow Cooker Green Curry Chicken is packed with flavor, simple to make and uses seasonal and nourishing ingredients.
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Servings 6

Ingredients
  

  • 2 pounds boneless skinless chicken breasts about 4 breasts
  • 1.5 teaspoon kosher salt
  • 20 turns freshly-cracked black pepper
  • 1/2 red onion sliced thinly
  • 2 T fresh ginger minced
  • 3 cloves garlic minced
  • one medium eggplant cubed in 1-inch cubes
  • 4 medium carrots sliced
  • 1 Tablespoon honey
  • 1 13.5 oz can of coconut milk full fat
  • 3 Tablespoons green curry paste
  • 1 bunch broccolini sliced on the bias in 1-inch pieces
  • 1 cup roasted and salted cashews
  • 1/4 cup fresh thai basil julienned, plus more leaves for garnish
  • 1 medium lime plus additional wedges for garnish

Instructions
 

  • In a slow cooker, add chicken breasts and season liberally on both sides with salt and pepper. Add the red onion, ginger, garlic, eggplant and carrots atop.
  • Add the coconut milk, green curry paste and honey, stirring and turning with tongs to incorporate. Add lid to slow cooker and slow cook on LOW for 4 hours.
  • Remove lid, and with tongs, shred the chicken in to large chunks. Stir in broccolini and cashews then slow cook on LOW an additional 30 minutes.
  • When cooking is finished, stir in julienned basil and the juice of 1 lime.
  • Serve green curry ladled atop steamed or cauliflower rice.