It’s a win-win kind of recipe. I was first introduced to the concept of Coconut Basil Chicken with a recipe found on Pinterest. After inhaling deeply of the sauce, I literally licked the bowl. Basil! Coconut Milk! Garlic! How can you go wrong with those flavors??? No way!
But really, it’s too labor intensive on a school day for me to pull out the food processor, concoct a marinade, remember to rotate the bag mid day, and then grill the chicken for dinner. It ain’t happening.
But the flavors are too amazing to just give up on them until next summer, so here’s my lazy girl version. You’ll need 4-5 cloves of garlic, a bunch of fresh basil, a can of coconut milk, and some chicken legs. About 2 pounds should do the trick.
Dump chicken legs into the crockpot that you have thoughtfully sprayed with non-stick spray.
Layer on a nice bunch of fresh basil.
Toss in the peeled garlic cloves.
And pour in that delicious, creamy coconut milk. And sprinkle on a little salt and peppa’, just because.
Now set the crockpot on low for 6 hours, or high for 2-3. Try not to drool all over yourself as the kitchen smells more and more and more amazing!
Now when the chicken is done (internal temp of 170 F), you can serve it as is, or you can put it on a sheet pan and broil it for a few minutes to make crispy, delicious skin. Either way, I won’t judge.
Dive in and enjoy some chickeny deliciousness!