Slow Cooker Thai Chicken

Slow Cooker Thai Chicken
Recipe Type: Main Dishes
Author: Coach Nancy
It took me about 10 minutes to put this recipe together. I used frozen peppers and onions so I only had to cut the chicken. The rest was a measuring process of each ingredient. So simple but so delicious!
  • 1 14-ounce can coconut milk
  • 1 cup chicken stock
  • ¼ cup Sun Butter
  • 1 tablespoon coconut aminos
  • 3 tablespoons red curry paste
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons minced garlic
  • ¼ teaspoon crushed red pepper flakes
  • 2 lbs boneless, skinless chicken breast, cut into 1½ inch pieces
  • 3 cups peeled butternut squash, cubed into 1½ inch pieces
  • 2 red bell peppers, cored and sliced
  • 2 green bell peppers, cored and sliced
  • 1 large onion, thinly sliced
  • 2 tablespoons lime juice (about 1 lime)
  • Chopped fresh cilantro, for serving
  1. In a 5-quart or larger slow cooker, stir together the coconut milk, chicken stock, sun butter, coconut aminos, curry paste, 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. Immediately before serving, stir in lime juice.
  5. Serve garnished with cilantro.


About the author

Eat This. It's Good!

Love new recipes? Check back often for more!

Click here to add a comment

Leave a comment: