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Slow Cooker Thai Chicken

by on March 8, 2014 in Main Courses, Slow Cooker March 8, 2014 Main CoursesSlow Cooker
See post on Erin | Well Plated’s site!
4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

A healthy slow cooker chicken recipe made with a simple, delicious Thai peanut and coconut milk sauce. Easily adapts to whatever vegetables you have on hand. This version is loaded with creamy butternut squash, red and green bell peppers, and peas for a beautiful, wholesome dish.

Ingredients

  • 2 cans (14 Oz. Size) Light Coconut Milk
  • 1 cup Low Sodium Chicken Stock
  • ¼ 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
  • ¼ 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
  • ½ cups Chopped Fresh Cilantro, For Serving
  • 3 cups Prepared Brown Rice, For Serving

Preparation

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. Place the chicken breast, squash, red bell pepper, green bell pepper, and onion in the slow cooker and stir gently to coat with sauce. Cover and cook on high for 4 hours or on low for 8 hours.

Thirty minutes before you are ready to serve, stir in the peas and finish cooking. Immediately before serving, stir in lime juice. Serve garnished with cilantro, atop brown rice.

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2 Reviews

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meg1 on 5.7.2014

Sauce separated slightly, but was really good! I used vegetarian thai curry paste and soy sauce instead of fish sauce, due to fish and seafood allergies, but it worked really well. I will be making it again!

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kateandallie on 3.15.2014

Made it tonight. Supper yummy!

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