Description
This flavorful Thai Slow Cooker Chicken recipe combines tender chicken breasts with butternut squash, fresh vegetables, and a rich red curry coconut sauce. Slow-cooked to perfection and finished with fragrant Thai basil, it’s served over nutty brown jasmine rice for a comforting and aromatic meal perfect for busy days.
Ingredients
Scale
Chicken and Vegetables
- 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
Curry Sauce and Seasonings
- 13.5 oz can light coconut milk
- 2 limes, juiced
- 3 tbsp red curry paste
- 2 cloves garlic, minced
- 1 1/2 tbsp coconut sugar
- 1 tbsp ginger paste
- 1 tsp fish sauce
- 2 tbsp Thai basil, chopped
Grain
- 1 cup brown jasmine rice, cooked according to package directions
Instructions
- Prepare the Slow Cooker Base: Add the chopped onion and chicken breasts to the bottom of the slow cooker, spreading them evenly.
- Arrange the Butternut Squash: Place the cubed butternut squash on top of the chicken and onion layer, distributing evenly to ensure consistent cooking.
- Create the Curry Sauce: In a bowl, combine the light coconut milk, lime juice, red curry paste, minced garlic, coconut sugar, ginger paste, and fish sauce. Whisk together until smooth and well mixed.
- Pour Sauce Over Ingredients: Pour the prepared curry sauce over the butternut squash in the slow cooker, making sure all ingredients are coated well.
- Slow Cook Initial Ingredients: Cover and set the slow cooker to low heat for 6 1/2 hours. This slow, gentle cooking tenderizes the chicken and infuses flavors.
- Blend the Sauce: After cooking, carefully remove the chicken breasts. Transfer the butternut squash and sauce to a blender or food processor, leaving a vent open for steam release. Blend until smooth and creamy, then return the sauce to the slow cooker.
- Shred Chicken and Add Vegetables: Shred the cooked chicken using two forks until bite-sized pieces form. Add the shredded chicken back into the slow cooker along with chopped zucchini, sweet pepper rings, and chopped Thai basil.
- Cook Vegetables Briefly: Set the slow cooker on low for an additional 30 minutes to lightly cook the added vegetables while preserving their texture and freshness.
- Serve: Spoon cooked brown jasmine rice into bowls and top with the creamy butternut squash and chicken mixture. Garnish with extra Thai basil if desired and serve warm.
Notes
- Use light coconut milk to keep the curry lighter with less fat.
- If you prefer a spicier dish, add more red curry paste to taste.
- To save prep time, use pre-cut butternut squash and pre-minced garlic.
- Ensure you vent the blender when blending hot ingredients to prevent steam buildup and splattering.
- Brown jasmine rice provides a nutty flavor and hearty texture but can be substituted with white jasmine rice if preferred.
- For a gluten-free dish, confirm that your fish sauce and curry paste contain no gluten.
