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If you love a hearty, soul-warming meal that’s bursting with vibrant flavors and creamy textures, then you’re going to be absolutely smitten with this Thai Slow Cooker Chicken with Butternut Squash and Coconut Curry Recipe. It’s a delightful fusion of tender chicken, sweet butternut squash, and rich coconut curry that simmers gently all day to create a dish packed with fragrant herbs, subtle spice, and comforting depth. Perfect for busy days when you want a wholesome dinner waiting for you, this recipe is one of those gems that feels fancy but makes life so easy and delicious.
Ingredients You’ll Need
This Thai Slow Cooker Chicken with Butternut Squash and Coconut Curry Recipe calls for simple, fresh ingredients that work in harmony to build incredible flavor. Each component plays a crucial role: the butternut squash adds creaminess and sweetness, the red curry paste brings bold warmth, and fresh herbs brighten up every bite.
- Chicken breast, 1 1/2 lbs: Choose quality chicken breast for tender, lean protein that absorbs the curry beautifully.
- Butternut squash, 6 cups cubed: This naturally sweet vegetable adds creamy texture and vibrant color.
- Zucchini, 1 medium, chopped: Adds a light, fresh bite and a pop of green.
- Sweet peppers, 1 cup, sliced into rings: They bring a subtle sweetness and lovely crunch.
- Onion, 1/2 cup chopped: Provides a savory base to build the curry’s depth.
- Light coconut milk, 13.5 oz can: Gives the curry its rich, velvety texture without overwhelming heaviness.
- Brown jasmine rice, 1 cup cooked: Perfect for serving, it soaks up all the delicious curry sauce.
- Limes, 2 juiced: The lime juice adds a fresh burst of citrus that balances richness.
- Red curry paste, 3 tbsp: Brings authentic Thai spice and fragrance to the dish.
- Garlic, 2 cloves minced: Adds aromatic depth and a slight kick.
- Thai basil, 2 tbsp chopped: Its subtly sweet, anise-like flavor finishes the curry beautifully.
- Coconut sugar, 1 1/2 tbsp: Enhances the sweetness with a hint of caramel complexity.
- Ginger paste, 1 tbsp: Delivers gentle warmth and earthiness.
- Fish sauce, 1 tsp: Just a splash adds umami and authenticity without being fishy.
How to Make Thai Slow Cooker Chicken with Butternut Squash and Coconut Curry Recipe
Step 1: Prepare the Slow Cooker Base
Start by layering the savory foundation — place the chopped onion and the chicken breast at the bottom of your slow cooker. This way, the chicken can gently soak up the tenderizing steam and the onion releases its sweetness throughout the dish. Top this with an even layer of cubed butternut squash to ensure each bite gets the perfect balance of creamy sweetness and tender protein.
Step 2: Create the Curry Sauce
In a separate bowl, whisk together the light coconut milk, freshly squeezed lime juice, red curry paste, minced garlic, coconut sugar, ginger paste, and fish sauce. This magical mixture is where all those authentic Thai flavors dance together, combining spicy, sweet, tangy, and umami notes. Pour this sauce evenly over the butternut squash in the slow cooker, making sure every piece gets a chance to mingle with the fragrant curry.
Step 3: Slow Cook Initial Ingredients
Set your slow cooker to low and let the flavors marry for about 6 and a half hours. This slow and gentle cooking allows the chicken to become irresistibly tender while bathing in the rich curry. At the same time, the butternut squash softens to a creamy texture that will soon become the heart of your sauce.
Step 4: Blend the Sauce
When the cooking time is up, carefully remove the chicken from the slow cooker. Transfer the butternut squash and the remaining sauce into a blender or food processor. Be sure to leave a vent for steam to escape as you blend the ingredients just until smooth and creamy. This step transforms the squash into a luscious curry base that’s simply divine. Pour this sauce back into the slow cooker to continue the magic.
Step 5: Add Final Ingredients
Use two forks to shred the tender chicken into bite-sized pieces, then return it to the slow cooker. Add the chopped zucchini, the sweet pepper rings, and the freshly chopped Thai basil on top. Stir everything gently and let it cook on low heat for an additional 30 minutes. This short simmer keeps the vegetables slightly crisp and vibrant, adding a wonderful contrast to the creamy curry.
Step 6: Serve
Serve the Thai Slow Cooker Chicken with Butternut Squash and Coconut Curry Recipe over nutty brown jasmine rice for a wholesome, satisfying meal. Each spoonful offers a harmonious blend of textures and flavors that will warm your spirit and brighten your dinner table.
How to Serve Thai Slow Cooker Chicken with Butternut Squash and Coconut Curry Recipe
Garnishes
Fresh Thai basil is a must for garnish, adding an herbal pop that complements the curry’s richness. A sprinkle of chopped cilantro or a few more lime wedges on the side bring a bright, fresh element that invites you to savor every bite even more.
Side Dishes
While the curry and brown jasmine rice are a perfect duo, you can also serve steamed greens like bok choy or sautéed snap peas to add crispness and vibrant color. Crisp cucumber salad or a crunchy slaw with lime dressing can provide a refreshing counterpoint to the creamy curry.
Creative Ways to Present
For a fun twist, serve this curry in hollowed-out mini pumpkins or large bell peppers to add an edible bowl that highlights the cozy, comforting vibe. You might also try layering the curry over coconut-infused quinoa or spreading it on warm naan for an inviting fusion experience.
Make Ahead and Storage
Storing Leftovers
This curry keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making leftovers even more delicious and perfect for quick lunches or a cozy dinner.
Freezing
You can freeze leftover portions in freezer-safe containers for up to 3 months. Before freezing, make sure the curry has cooled completely to preserve the texture and vibrant flavors when reheated.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to ensure the curry warms evenly without separating. Adding a splash of coconut milk or water can bring back its creamy consistency if needed.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs will add extra richness and remain juicy after slow cooking. Just adjust the cooking time slightly if the pieces are larger.
Is this recipe spicy?
The dish has a mild to medium spice level thanks to the red curry paste. You can adjust the amount of curry paste to suit your heat preference or add a pinch of chili flakes for more kick.
Can I make this recipe in an Instant Pot?
Yes, you can. Use the slow cook function or the pressure cook setting with adjustments to cooking time—pressure cooking usually takes about 15 to 20 minutes with natural release.
Can I substitute butternut squash with other vegetables?
Delicata squash or sweet potatoes are excellent substitutes, as they provide similar sweetness and texture. Just be mindful of cooking times as some vegetables cook faster than others.
Is this recipe gluten-free?
Yes, all the ingredients in this Thai Slow Cooker Chicken with Butternut Squash and Coconut Curry Recipe are naturally gluten-free, making it suitable for those avoiding gluten.
Final Thoughts
Give this Thai Slow Cooker Chicken with Butternut Squash and Coconut Curry Recipe a try and you’ll have a new favorite comfort meal that’s delightfully flavorful, easy to prepare, and perfect for sharing. It proves that slow cooker dinners can be exciting and fresh, filled with vibrant colors and unforgettable taste. Your weeknight dinners will never be the same once you get a taste of this creamy, aromatic curry!
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Thai Slow Cooker Chicken with Butternut Squash and Coconut Curry Recipe
- Prep Time: 20 minutes
- Cook Time: 7 hours 25 minutes
- Total Time: 7 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai
- Diet: Low Fat
Description
This Thai Slow Cooker Chicken recipe is a flavorful, aromatic dish that combines tender chicken breast with creamy butternut squash curry, fresh vegetables, and fragrant Thai basil. Slow-cooked to perfection and blended into a smooth sauce, this comforting meal is served over brown jasmine rice for a wholesome and satisfying dinner.
Ingredients
Main 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
- Prepare the Slow Cooker Base: Add chopped onion and chicken breast to the bottom of the slow cooker, creating a flavorful base for the dish.
- Layer the Butternut Squash: Evenly arrange the cubed butternut squash over the chicken and onion to ensure consistent cooking and flavor infusion.
- Create the Curry Sauce: In a bowl, whisk together light coconut milk, lime juice, red curry paste, minced garlic, coconut sugar, ginger paste, and fish sauce until well combined.
- Pour Sauce Over Ingredients: Pour the prepared curry sauce evenly over the butternut squash in the slow cooker, making sure all ingredients are well coated.
- Slow Cook Initial Ingredients: Cover and set the slow cooker to low heat for 6 1/2 hours, allowing the chicken to become tender and the flavors to meld.
- Blend the Sauce: After slow cooking, carefully remove the chicken. Transfer butternut squash and sauce to a blender or food processor, keeping a vent open to release steam. Blend until smooth, then return sauce to the slow cooker.
- Shred and Add Chicken: Shred the cooked chicken into bite-sized pieces and add it back into the slow cooker.
- Add Vegetables and Basil: Stir in chopped zucchini, sweet pepper rings, and Thai basil. Return slow cooker to low heat for an additional 30 minutes to cook vegetables gently while preserving texture.
- Serve: Spoon cooked brown jasmine rice into bowls and top with the chicken and butternut squash curry. Garnish with extra Thai basil if desired for added aroma and freshness.
Notes
- You can substitute chicken thighs for the breast for a richer flavor and extra moisture.
- If you prefer a spicier curry, increase the amount of red curry paste.
- Use a low-sodium fish sauce to reduce the salt content if desired.
- For a smoother sauce, blend the butternut squash thoroughly but avoid over-blending to maintain some texture.
- Make sure to cook the rice separately to keep the rice fluffy and not overcooked in the slow cooker.
