Slow Cooker Thai Chicken Recipe

Name: Slow Cooker Thai Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans (14 Oz. Size) Light Coconut Milk; 1 cup Low Sodium Chicken Stock; 1/4 cups Peanut Butter Creamy Or Crunchy; 3 Tablespoons Red Curry Paste; 2 Tablespoons Fish Sauce; 2 Tablespoons Brown Sugar; 2 Tablespoons Minced Fresh Ginger; 1 Tablespoon Minced Garlic; 1/4 teaspoons Crushed Red Pepper Flakes; 2 pounds Boneless Skinless Chicken Breasts, Cut Into 1 1/2 Inch Pieces; 3 cups Peeled And 1/2-inch Cubed Butternut Squash; 2 whole Red Bell Peppers, Cored And Sliced; 2 whole Green Bell Peppers, Cored And Sliced; 1 whole Yellow Onion, Thinly Sliced; 2 cups Frozen Peas, Thawed; 2 Tablespoons Lime Juice; 1/2 cups Chopped Fresh Cilantro, For Serving; 3 cups Prepared Brown Rice, For Serving

Servings: persons

2 cans (14 Oz. Size) Light Coconut Milk
1 cup Low Sodium Chicken Stock
1/4 cups Peanut Butter Creamy Or Crunchy
3 Tablespoons Red Curry Paste
2 Tablespoons Fish Sauce
2 Tablespoons Brown Sugar
2 Tablespoons Minced Fresh Ginger
1 Tablespoon Minced Garlic
1/4 teaspoons Crushed Red Pepper Flakes
2 pounds Boneless Skinless Chicken Breasts, Cut Into 1 1/2 Inch Pieces
3 cups Peeled And 1/2-inch Cubed Butternut Squash
2 whole Red Bell Peppers, Cored And Sliced
2 whole Green Bell Peppers, Cored And Sliced
1 whole Yellow Onion, Thinly Sliced
2 cups Frozen Peas, Thawed
2 Tablespoons Lime Juice
1/2 cups Chopped Fresh Cilantro, For Serving
3 cups Prepared Brown Rice, For Serving

1
In a 5-quart or larger slow cooker, stir together the coconut milk, chicken stock, peanut butter, curry paste, fish sauce, brown sugar, ginger, garlic, and red pepper flakes.
2
Place the chicken breast, squash, red bell pepper, green bell pepper, and onion in the slow cooker and stir gently to coat with sauce.
3
Cover and cook on high for 4 hours or on low for 8 hours.
4
Thirty minutes before you are ready to serve, stir in the peas and finish cooking.
5
Immediately before serving, stir in lime juice.
6
Serve garnished with cilantro, atop brown rice.

2591

kcal

Calories

165

Fat

161

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cans (14 Oz. Size) Light Coconut Milk, 1 cup Low Sodium Chicken Stock, 1/4 cups Peanut Butter Creamy Or Crunchy, 3 Tablespoons Red Curry Paste, and more.

Yes, Slow Cooker Thai Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Thai Chicken

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