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slow cooker thai chicken stew

(1 rating)
Julie_Madawi avatar
Recipe by
Julie Madawi
@Julie_Madawi
Clermont, FL

I took a recipe they offered at my neighborhood grocery store and made it my own. Absolutely yummy! Tastes just like the curry you would get at a Thai restaurant, made right at home in your slow cooker. Add another tablespoon of curry paste if you like yours spicier; two tablespoons was just right for me, as I am not a spicy heat fan. A large can of coconut cream instead of whole coconut milk makes it extra creamy. Four boneless, skinless chicken breasts instead of thighs can also be used.

(1 rating)
yield 8 to 10
prep time 20 Min
cook time 4 Hr 30 Min
method Slow Cooker Crock Pot

Ingredients For slow cooker thai chicken stew

  • 6 md
    carrots, chopped
  • 3 stalk
    celery chunks
  • 8
    chicken thighs, skinless and boneless* see notes
  • 15 oz. pkg
    butternut squash, frozen
  • 2 Tbsp
    fresh ginger, minced
  • 2 Tbsp
    thai red curry paste, see notes
  • 3 Tbsp
    brown sugar or honey
  • 3 Tbsp
    fish sauce see notes
  • 2/3 c
    rice, long-grain/wild rice blend see notes
  • 2 c
    chicken stock
  • 1 Tbsp
    salt
  • 1
    large red bell pepper, cubed set aside
  • 1 md
    onion, diced set aside
  • TOPPINGS
  • 1 can
    coconut milk, see notes
  • 1 bunch
    cilantro, fresh, chopped
  • 1
    lime, cut in wedges
  • peanuts, chopped

How To Make slow cooker thai chicken stew

  • Slow cooker liners make cleanup a breeze!
    1
    Line your 6 quart slow cooker with a slow cooker cooking bag for easier cleanup. Assemble all of your ingredients.
  • Everything in the crockpot, ready to cook.
    2
    Layer the first 11 ingredients in the order listed in the crockpot. Set the pepper and onion aside to add in later. Set the toppings and coconut milk aside.
  • Add chopped onion and red pepper to the slow cooker
    3
    Set the slow cooker on High for 2 1/2 hours, then add the pepper and onion and cook for an additional 1 1/2 hours on Low. Note: you can also cook it on Low for a total of six hours; adding onion and red pepper after four and a half hours.
  • Slow Cooker Thai Chicken!
    4
    Once the chicken and vegetables are cooked, shred the chicken with two forks, discarding the bones*. Add the coconut milk, stir and taste for seasoning.
  • Thai Chicken Stew, topped with cilantro, chopped peanuts and a squeeze of lime.
    5
    Serve with a squeeze of lime, cilantro, and chopped peanuts, if desired.
  • 6
    *I used bone-in, skinless chicken for extra flavor, or you can use boneless, skinless thighs. Just remove the bones when you shred the chicken. You can also sub four large chicken breasts
  • My suggestions for ingredients. I bought the frozen butternut squash at the local grocery store.
    7
    Here's a photo of the ingredients you may need to get; jarred items were available on Amazon in my area. My local grocery store stocks frozen butternut squash.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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