This incredible Thai Slow Cooker Chicken is a game-changer for busy weeknights! Tender shredded chicken simmered in a velvety butternut squash curry sauce, brightened with fresh vegetables and aromatic Thai basil. The slow cooker does all the heavy lifting, transforming simple ingredients into a restaurant-quality meal that’s both comforting and exotic. Your kitchen will fill with mouthwatering aromas while you go about your day!

Why You’ll Love This Recipe

Hands-off Cooking: Just a bit of prep in the morning, and your slow cooker transforms everything into dinner magic while you’re away.
Layered Flavors: The combination of red curry paste, coconut milk, and butternut squash creates a sauce that’s rich, complex, and perfectly balanced.
Hidden Nutrition: The butternut squash blends into a silky sauce, sneaking extra vegetables into even the pickiest eaters’ meals.
Meal Prep Champion: Makes fantastic leftovers that taste even better the next day as flavors continue to develop.

Ingredients You’ll Need

Chicken breast: The protein foundation that becomes wonderfully tender and shreddable after slow cooking. Boneless thighs work well too if you prefer darker meat.
Butternut squash: Creates the creamy base for our sauce when blended, adding natural sweetness and velvety texture without heavy cream.
Zucchini and sweet peppers: Added toward the end for fresh texture, color, and nutritional boost. They maintain their integrity rather than turning mushy.
Onion: Provides aromatic foundation that infuses throughout the dish during the long cooking process.
Coconut milk: Use light coconut milk for a silky texture with less fat. The authentic Thai flavor pairs perfectly with the curry paste.
Jasmine rice: Brown jasmine offers more fiber than white while still providing that distinctive floral aroma that pairs beautifully with Thai flavors.
Lime juice: Adds brightness and acidity that balances the richness of the coconut milk. Fresh is absolutely worth it here.
Red curry paste: The flavor powerhouse that brings authentic Thai taste without requiring dozens of exotic ingredients.
Garlic and ginger paste: Aromatic foundations that infuse throughout the dish. Fresh is best, but tubes of paste work well for convenience.
Thai basil: Distinctive anise notes that regular basil doesn’t provide. Added at the end to preserve its fragrant qualities.
Coconut sugar: More complex than regular sugar with caramel notes that complement the curry beautifully.
Fish sauce: Don’t skip this! It adds savory depth without making anything taste “fishy.”

Variations

Protein Swap: Try this with pork tenderloin, firm tofu, or shrimp (add shrimp only in the last 30 minutes).
Veggie Variations: Swap butternut for sweet potatoes, or add snow peas, bamboo shoots, or mushrooms with the zucchini and peppers.
Heat Level: For spicier results, add a sliced Thai chili or two with the curry paste, or stir in chili oil before serving.
Vegetarian Version: Replace chicken with 2 cans of drained chickpeas and use soy sauce instead of fish sauce.

How to Make Thai Slow Cooker Chicken

Step 1: Layer the Base Ingredients

Create your flavor foundation by placing onion and chicken at the bottom of your slow cooker. Top with cubed butternut squash, creating layers that will cook perfectly together.

Step 2: Mix the Curry Sauce

In a bowl, combine coconut milk, lime juice, red curry paste, minced garlic, coconut sugar, ginger paste, and fish sauce. Whisk until smooth and pour this aromatic mixture over the butternut squash.

Step 3: Slow Cook to Perfection

Set your slow cooker on low for 6½ hours. This long, gentle cooking process allows the flavors to meld beautifully while tenderizing the chicken.

Step 4: Create the Silky Sauce

Once cooking is complete, remove the chicken and transfer the butternut squash mixture to a blender. Blend just until smooth (remember to vent the lid to allow steam to escape), then return the velvety sauce to the slow cooker.

Step 5: Shred and Finish

Shred the chicken using two forks and return it to the slow cooker. Add zucchini, sweet peppers, and Thai basil, then cook on low for an additional 30 minutes to soften the vegetables while maintaining their vibrant colors.

Step 6: Serve with Rice

Spoon this fragrant, colorful mixture over cooked brown jasmine rice and enjoy!

Pro Tips for Making the Recipe

Butternut Prep: Save time by purchasing pre-cut butternut squash from the produce section.
Make Your Curry Paste Sing: Briefly sauté the curry paste in a pan before adding to the sauce mixture to intensify its flavor.
Perfect Rice: For fluffy brown jasmine rice, rinse it thoroughly before cooking and let it rest 10 minutes after cooking.
Thickness Control: If your sauce is too thick after blending, add a splash more coconut milk; if too thin, let it simmer uncovered for 10-15 minutes.

How to Serve

Complete the Meal

Serve with additional lime wedges, a sprinkle of chopped fresh cilantro, and a few slices of cucumber for freshness and crunch.

Make it Special

For dinner guests, place small bowls of chopped peanuts, sliced green onions, extra Thai basil, and lime wedges on the table for everyone to customize their bowls.

Side Suggestions

A simple cucumber salad dressed with rice vinegar complements the rich curry perfectly and provides textural contrast.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 4 days. The flavors actually improve overnight as they continue to meld.

Freezing

This dish freezes beautifully for up to 3 months. Portion into individual containers for easy weeknight meals. Freeze the curry mixture separately from rice for best results.

Reheating

Thaw overnight in the refrigerator if frozen. Reheat gently in a covered saucepan over medium-low heat, adding a splash of water or coconut milk if needed to loosen the sauce. Microwave on 70% power, covered with a damp paper towel, stirring occasionally until heated through.

FAQs

Can I use a different type of winter squash if I don’t have butternut?
Absolutely! Sweet potatoes, pumpkin, or acorn squash all work wonderfully in this recipe. The cooking time remains the same, and each brings its own subtle flavor variations to the dish. Just make sure to peel and cube them to similar sizes for even cooking.

What can I substitute for Thai basil if I can’t find it?
Regular basil is the closest substitute, though it lacks the anise notes of Thai basil. Add a star anise pod during cooking (remove before serving) to approximate the flavor. Alternatively, a combination of regular basil with a small amount of mint can create a similarly bright, aromatic effect.

Can I make this in an Instant Pot instead?
Yes! Use the sauté function for the onions first, then add remaining ingredients except zucchini, peppers, and Thai basil. Cook on high pressure for 12 minutes with natural release. Remove chicken, blend the sauce, then return chicken, add vegetables, and use sauté function for 5 minutes to cook the fresh additions.

My curry isn’t as red as I expected – did I do something wrong?
Not at all! The butternut squash naturally gives this curry a more orange-gold hue than traditional red curry. If you prefer a more vibrant red color, you can add an additional tablespoon of curry paste or a teaspoon of paprika for color without changing the flavor significantly.

This Thai Slow Cooker Chicken brings the exotic flavors of your favorite Thai restaurant right to your kitchen with minimal effort. The blend of tender chicken, velvety butternut curry sauce, and fresh vegetables creates a satisfying meal that tastes like you spent hours in the kitchen. Whether you’re new to Thai cooking or a seasoned pro, this approachable recipe delivers authentic flavors in a convenient package. Give your takeout menu a break and let your slow cooker transport your taste buds to Thailand tonight!

Thai Slow Cooker Chicken Recipe