Description
This Thai Slow Cooker Chicken recipe combines tender chicken breasts with vibrant vegetables and a creamy, fragrant red curry sauce made from coconut milk and aromatic spices. Slow-cooked for hours to develop rich flavors, it’s finished with fresh Thai basil and served over brown jasmine rice for a wholesome, comforting meal perfect for any day of the week.
Ingredients
Scale
Protein and Vegetables
- 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
Sauce Ingredients
- 13.5 oz can light coconut milk
- 2 limes, juiced
- 3 tbsp red curry paste
- 2 cloves garlic, minced
- 1 1/2 tbsp coconut sugar
- 1 tbsp ginger paste
- 1 tsp fish sauce
Other Ingredients
- 1 cup brown jasmine rice, cooked according to package directions
- 2 tbsp Thai basil, chopped
Instructions
- Prepare the Slow Cooker Base: Place the chopped onion and chicken breasts at the bottom of the slow cooker. Layer the cubed butternut squash evenly on top to ensure consistent cooking throughout.
- Create the Curry Sauce: In a bowl, combine the light coconut milk, lime juice, red curry paste, minced garlic, coconut sugar, ginger paste, and fish sauce. Stir well until thoroughly blended.
- Add Sauce and Slow Cook: Pour the curry sauce over the butternut squash and chicken in the slow cooker, coating all ingredients evenly. Set the slow cooker to low and cook for 6 1/2 hours, allowing the chicken to become tender and the flavors to meld.
- Blend the Sauce: After slow cooking, carefully remove the chicken breasts. Transfer the butternut squash and sauce from the slow cooker into a blender or food processor. Leave a vent open to release steam, and blend until smooth. Return the creamy sauce to the slow cooker.
- Shred Chicken and Add Vegetables: Shred the cooked chicken using two forks into bite-sized pieces. Add the shredded chicken, chopped zucchini, sweet pepper rings, and chopped Thai basil back into the slow cooker. Stir to combine.
- Cook Vegetables Lightly: Continue cooking on low for an additional 30 minutes to slightly soften the zucchini and peppers while maintaining their texture and freshness.
- Serve: Spoon cooked brown jasmine rice into serving bowls. Top with the creamy butternut squash and chicken mixture. Garnish with extra Thai basil if desired and serve hot.
Notes
- Use light coconut milk to keep the dish lighter while maintaining rich flavor.
- Adjust red curry paste quantity to your preferred spice level.
- Ensure the blender vent is open when blending hot ingredients to prevent steam buildup and accidents.
- Brown jasmine rice adds nuttiness and fiber but can be substituted with white jasmine rice or cauliflower rice for lower carbs.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove or microwave.
