Thai Slow Cooker Chicken

Name: Thai Slow Cooker Chicken
Prep time: 25 min
Cook time: 7 h
Total time: 7 h 25 min
Yield: 6 servings
Ingredients: 1 1/2 lbs chicken breast; 6 cups butternut squash; 1 medium zucchini; 1 cup sweet peppers; 1/2 cup onion; 13.5 oz can light coconut milk; 1 cup brown jasmine rice; 2 limes juiced; 3 tbsp red curry paste; 2 cloves garlic; 2 tbsp Thai basil; 1 1/2 tbsp coconut sugar; 1 tbsp ginger paste; 1 tsp fish sauce

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Prep Time
25 mins
Cook Time
7 hrs
Total Time
7 hrs 25 mins
Servings
6 servings
Calories
355 kcal
Course
Main Course
Cuisine
Asian

Thai Slow Cooker Chicken

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

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
13.5 oz can light coconut milk
1 cup brown jasmine rice cooked according to package directions
2 limes juiced
3 tbsp red curry paste
2 cloves garlic minced
2 tbsp Thai basil chopped
1 1/2 tbsp coconut sugar
1 tbsp ginger paste
1 tsp fish sauce

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Instructions

Add onion and chicken to the bottom of a slow cooker. Top with butternut squash.
Mix coconut milk, lime juice, red curry paste, garlic, coconut sugar, ginger paste, and fish sauce. Pour over top of butternut squash.
Set slow cooker on low for 6 1/2 hours.
Once slow cooker is done, remove chicken and pour butternut squash and sauce into a large blender or food processor, leaving a top vent open to release steam. Blend just until smooth, then return to slow cooker.
Shred chicken with two forks and return to slow cooker. Add zucchini, sweet peppers, and Thai basil and return to low heat for 30 minutes.
Serve butternut squash and chicken mixture with rice.

Nutrition Information

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Calories 355kcal (18%) Carbohydrates 47g (16%) Protein 31g (62%) Fat 6g (9%) Cholesterol 66mg (22%) Sodium 354mg (15%) Potassium 804mg (23%) Fiber 6g (24%) Sugar 9g (18%)