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
Scale
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.
