Creating this incredible Crockpot Chicken Curry can be straightforward if you follow these simple steps:

1. Prepare the Shallot-Basil Oil: In a small saucepan, heat olive oil over medium heat. Add minced shallots and sauté until translucent, about 2-3 minutes. Stir in chopped basil, salt, and pepper. Remove from heat and set aside.

2. Prepare the Chicken: Season the chicken thighs with salt and pepper. Place them at the bottom of the crockpot.

3. Add the Aromatics: Add the chopped onion, minced garlic, and ginger over the chicken.

4. Combine the Sauce: In a separate bowl, whisk together the coconut milk, chicken broth, red curry paste, fish sauce, and brown sugar. Pour this mixture over the chicken and vegetables in the crockpot.

5. Add the Vegetables: Layer the sliced bell pepper, carrots, and snap peas on top of the sauce.

6. Cook the Curry: Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and fully cooked.

7. Shred the Chicken: When done, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the pot and stir to combine.

8. Finish with Shallot-Basil Oil: Drizzle the prepared shallot-basil oil over the curry and mix well.

9. Taste and Adjust Seasoning: Check the seasoning and adjust with more salt, pepper, or fish sauce as needed.

10. Garnish and Serve: Serve the curry hot, garnished with fresh basil leaves.