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Thai Slow Cooker Chicken
Crafted with ease and taste in mind, this recipe is a great choice.
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
Ingredients
- 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
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 355
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 47g | 16% |
| Protein | 31g | 62% |
| Fat | 6g | 9% |
| Cholesterol | 66mg | 22% |
| Sodium | 354mg | 15% |
| Potassium | 804mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.