Go Back
+ servings
Print Recipe
No ratings yet

Thai Slow Cooker Chicken

Prep Time25 minutes
Cook Time7 hours
Total Time7 hours 25 minutes
Servings: 6 servings
Calories: 355kcal

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.

Nutrition

Calories: 355kcal | Carbohydrates: 47g | Protein: 31g | Fat: 6g | Cholesterol: 66mg | Sodium: 354mg | Potassium: 804mg | Fiber: 6g | Sugar: 9g