Slow Cooker Thai Chicken Stew

4
Julie Madawi

By
@Julie_Madawi

I took a recipe they offered at my neighborhood grocery store and made it my own. Absolutely yummy! Tastes just like the curry you would get at a Thai restaurant, made right at home in your slow cooker

Add another tablespoon of curry paste if you like yours spicier; two tablespoons was just right for me, as I am not fond of spicy heat. You can use large can of coconut cream instead of whole coconut milk to make it

Boneless, skinless chicken breasts instead of thighs can also be used.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4 to 8
Prep:
20 Min
Cook:
4 Hr
Method:
Slow Cooker Crock Pot

Ingredients

  • 6 medium
    carrots, chopped
  • 3 stalk(s)
    celery chunks
  • 8
    chicken thighs, skinless and boneless*, or
  • 1 pkg
    butternut squash, frozen
  • 2 Tbsp
    fresh ginger, minced
  • 2 Tbsp
    thai red curry paste, see photo
  • 3 Tbsp
    brown sugar or honey
  • 3 Tbsp
    fish sauce
  • 2/3 c
    rice, long-grain/wild rice blend
  • 2 c
    chicken stock
  • 1 Tbsp
    salt
  • 1
    bell pepper, cubed set aside
  • 1 medium
    onion, diced set aside
  • TOPPINGS

  • 1 can(s)
    coconut milk
  • 1 bunch
    cilantro, fresh, chopped
  • 1
    lime, cut in wedges
  • ·
    peanuts, chopped

How to Make Slow Cooker Thai Chicken Stew

Step-by-Step

  1. Line your 6 quart slow cooker with a slow cooker cooking bag for easier cleanup. Assemble all of your ingredients.
  2. Layer the first 11 ingredients in the order listed in the crockpot. Set the pepper and onion aside to add in later. Set the toppings and coconut milk aside.
  3. Set the slow cooker on high for 2 1/2 hours, then add the pepper and onion and cook on low for 1 1/2 hours. You can also cook it on high for 6 hours; check at the five hour mark to see if the chicken is cooked.
  4. Once the chicken and vegetables are cooked, shred the chicken with two forks. Add the coconut milk, stir and taste for seasoning.
  5. Serve with a squeeze of lime, cilantro, and chopped peanuts, if desired.
  6. *I used bone-in, skinless chicken for extra flavor. Just remove the bones when you shred the chicken.

Printable Recipe Card

About Slow Cooker Thai Chicken Stew

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Thai




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