Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

slow cooker thai chicken and wild rice stew

(1 RATING)
12 Pinches 9 Photos
Julie_Madawi avatar
Clermont, FL
Updated on Jan 21, 2018

I took a recipe they offered at my neighborhood grocery store and made it my own. Absolutely yummy! It has that sweet, salty, sour, creamy flavor you would enjoy at a Thai restaurant, made right at home in your slow cooker. Add some hot Thai chilis and/or hot sauce if you like yours spicier; two tablespoons keeps it mild and is 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 be substituted for the chicken thighs.

prep time 20 Min
cook time 4 Hr 30 Min
method Slow Cooker Crock Pot
yield 8 to 10

Ingredients

  • 6 medium carrots, chopped
  • 3 stalks celery chunks
  • 2/3 cup rice, long-grain/wild rice blend see notes
  • 8 - chicken thighs, skinless and boneless see notes
  • 1 package butternut squash, frozen (15 oz)
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons Thai red curry paste, see notes
  • 3 - 4 tablespoons brown sugar or honey, see notes
  • 3 tablespoons fish sauce see notes
  • 2 cups chicken stock
  • 1 tablespoon salt
  • 1 medium red bell pepper, cubed set aside
  • 1 medium onion, diced set aside
  • 1 can coconut milk, see notes
  • TOPPINGS
  • 1 bunch cilantro, fresh, chopped
  • 1 - lime, cut in wedges
  • - peanuts, chopped

How To Make slow cooker thai chicken and wild rice stew

  • Slow cooker liners make cleanup a breeze!
    Step 1
    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.
    Step 2
    Layer the first 11 ingredients in the order listed into the crockpot. Set the red pepper, onion and coconut milk aside to add in later. Set the toppings aside.
  • Add red pepper, onion and coconut milk to the slow cooker.
    Step 3
    Set the slow cooker on High and cook for 2 1/2 hours. Add the coconut milk, pepper and onion and cook for an additional 1 1/2 hours on Low; stir and taste for seasoning. NOTE: you can also cook it on Low for a total of six hours; adding onion, red pepper and coconut milk after four and a half hours.
  • Slow Cooker Thai Chicken!
    Step 4
    Once the chicken and vegetables are cooked, shred the chicken with two forks, discarding the bones/skin, if applicable*.
  • Thai Chicken Stew, topped with cilantro, chopped peanuts and a squeeze of lime.
    Step 5
    Serve with a squeeze of lime, cilantro, and chopped peanuts, if desired.
  • Step 6
    *I used bone-in chicken for extra flavor, or you can use boneless, skinless thighs. Just remove the bones and skin when you shred the chicken. You can also sub four large chicken breasts.
  • My suggestions for ingredients. I bought the frozen butternut squash at the local grocery store.
    Step 7
    Here's a photo of the ingredients you may need to get; jarred items were available on Amazon in my area. My local grocery store stocks frozen butternut squash.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes