Real Recipes From Real Home Cooks ®

slow cooker thai chicken stew

★★★★★ 1
a recipe by
Julie Madawi
Clermont, FL

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 a spicy heat fan. A large can of coconut cream instead of whole coconut milk makes it extra creamy. Four boneless, skinless chicken breasts instead of thighs can also be used.

★★★★★ 1
serves 4 to 8
prep time 20 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For slow cooker thai chicken stew

  • 6 md
    carrots, chopped
  • 3 stalk
    celery chunks
  • 8
    chicken thighs, skinless and boneless* see notes
  • 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 see picture
  • 2 c
    chicken stock
  • 1 Tbsp
  • 1
    large red bell pepper, cubed set aside
  • 1 md
    onion, diced set aside
  • 1 can
    coconut milk, see notes
  • 1 bunch
    cilantro, fresh, chopped
  • 1
    lime, cut in wedges
  • peanuts, chopped

How To Make slow cooker thai chicken stew

  • Slow cooker liners make cleanup a breeze!
    Line your 6 quart slow cooker with a slow cooker cooking bag for easier cleanup. Assemble all of your ingredients.
  • Everything in the crockpot, ready to cook.
    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 low for 6 hours; check at the five hour mark to see if the chicken is cooked.
  • Slow Cooker Thai Chicken!
    Once the chicken and vegetables are cooked, shred the chicken with two forks, discarding the bones*. 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. You can also sub four large chicken breasts