Heat 1 tsp olive oil over medium-high heat.
Pat chicken dry with a paper towel.
Season chicken with salt and pepper to taste.
Sear chicken on each side for 3 minutes
While prepping chicken – dice red onion.
While prepping chicken – combine 2 cans of coconut milk, 2 tbsp dried basil leaves, 1 1/2 tbsp yellow curry, 3/4 tsp chili powder, 2 tsp salt, 3/4 tsp black pepper, 8 cloves of garlic and red onion in the slow cooker.
Add chicken to the crockpot, stir to combine.
Cook on high for 4 – 5 hours or low for 6 – 8 hours. For best results cook on low.
Once the chicken is cooked, shred.
Mix 1 tbsp cornstarch and 1 tbsp cold water in a small bowl. Add to slow cooker.
Add 1 tsp ginger to the slow cooker.
Cook for an additional 10 minutes in the slow cooker on low.
Serve over rice (or cauliflower rice).
