Heat the coconut oil in your crockpot on low, then add the garlic and ginger. Let cook for 5 minutes.
Pour in the coconut milk, peanut butter, basil, curry, and salt. Whisk well to melt the coconut cream and break up any clumps, making sure all the ingredients are distributed evenly.
Next, add in the chicken breasts and cover with the coconut mixture. Cook on low for 4-5 hours.
Meanwhile, boil 1 cup water in a small pot, then pour in the rice. Reduce to simmer, cover, and cook for 30 minutes, or until water is completely absorbed.
Once done, shred the chicken with a fork and stir in the spinach, until just wilted.
Serve hot over brown rice. Best if eaten immediately, but can be stored in the fridge for 1 week.
Recipe by Lenses and Lentils at https://lensesandlentils.com/crockpot-coconut-curry-chicken/