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Thai Slow Cooker Chicken Recipe

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  • Author: Emily
  • Prep Time: 25 minutes
  • Cook Time: 7 hours
  • Total Time: 7 hours 25 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Thai

Description

A creamy, aromatic Thai-inspired slow cooker dish featuring tender chicken breast in a smooth butternut squash and coconut milk curry sauce, served over fragrant jasmine rice.

Ingredients

Units Scale
  • 1 1/2 lbs chicken breast
  • 6 cups butternut squash, cubed
  • 1 medium zucchini, chopped
  • 1 cup sweet peppers, sliced into rings
  • 1/2 cup onion, chopped
  • 13.5 oz can light coconut milk
  • 1 cup brown jasmine rice, cooked according to package directions
  • 2 limes, juiced
  • 3 tbsp red curry paste
  • 2 cloves garlic, minced
  • 2 tbsp Thai basil, chopped
  • 1 1/2 tbsp coconut sugar
  • 1 tbsp ginger paste
  • 1 tsp fish sauce

Instructions

  1. Prepare the Slow Cooker Base: Add onion and chicken to the bottom of a slow cooker. Top with the cubed butternut squash, arranging them in an even layer to ensure consistent cooking throughout the dish.
  2. Create the Curry Sauce: Mix coconut milk, lime juice, red curry paste, minced garlic, coconut sugar, ginger paste, and fish sauce in a bowl until well combined. Pour this flavorful sauce over the butternut squash in the slow cooker, ensuring all ingredients are coated.
  3. Slow Cook Initial Ingredients: Set slow cooker on low for 6 1/2 hours. This long, gentle cooking process allows the chicken to become tender and infuses it with the aromatic Thai flavors while softening the butternut squash.
  4. Blend the Sauce: Once the slow cooking cycle is complete, carefully remove the chicken and transfer the butternut squash and sauce into a large blender or food processor. Be sure to leave a top vent open to release steam. Blend just until smooth, then return the creamy sauce back to the slow cooker.
  5. Add Final Ingredients: Shred the cooked chicken with two forks until it’s in bite-sized pieces and return it to the slow cooker. Add chopped zucchini, sweet pepper rings, and Thai basil to the mixture. Return to low heat for an additional 30 minutes to slightly cook the vegetables while maintaining their texture.
  6. Serve: Portion the cooked brown jasmine rice into serving bowls and top with the butternut squash and chicken mixture. Garnish with additional Thai basil if desired for a fresh, aromatic finish.

Notes

  • For an authentic Thai flavor, don’t skip the fish sauce as it adds essential umami depth to the dish.
  • The butternut squash creates a naturally creamy sauce when blended, complementing the coconut milk perfectly.
  • If you can’t find Thai basil, regular basil can be substituted, though the flavor will be slightly different.
  • For a spicier version, add 1-2 Thai chilies or a teaspoon of chili flakes to the curry sauce.
  • This dish freezes well for up to 3 months, making it perfect for meal prep.

Nutrition

  • Serving Size: 1 serving
  • Calories: 385
  • Sugar: 8g
  • Sodium: 420mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 6g
  • Protein: 33g
  • Cholesterol: 65mg

Find it online: https://emilyquickdinners.com/thai-slow-cooker-chicken-recipe/