Slow Cooker Thai Chicken
This is a lazy day recipe. It takes minimal effort, not much skill and its delicious. Sounds like a winner! This recipe is brothy so I strongly suggest making some jasmine rice or even better some coconut rice. Full disclosure: I am so lazy I bought the pre-made Uncle Bens Coconut Rice . It was great. 10/10. If you're tired and hungry, just trust me and make this. Let's get through life together with our creamy Thai chicken!
Ingredients
- 1.5 lbs Chicken Thighs or Breast
- 14 oz Coconut Milk, Unsweetened and Low Fat
- 2 tbs Red Curry Paste
- 3 tbs Fresh Lime Juice
- 1/4 cup Peanut Butter
- 1/2 cup Chicken Stock
- 1 tsp Fresh Ginger, Minced
- 2 tsp Garlic, Minced
- 1 tsp Salt, or to taste
- 1 Zucchini, Sliced into large chunks
- 1 Sweet onion, sliced
- 1 Red Bell Pepper, Sliced
- Cilantro and Lime Wedge for garnish
Instructions
- Make your sauce: In a mixing bowl, add your coconut milk, curry paste, lime juice, peanut butter, chicken stock, garlic, ginger and salt. Mix until well combined. Add into your slow cooker.
- Slice your chicken into strips and then cut them in half for bite size pieces. Add to slow cooker along with your sliced onion. Cook on high for 3 hours.
- Add your zucchini and red bell pepper and cook for 1 more hour.
- Garnish with fresh cilantro. Serve over rice (coconut rice even better!). Might need one more squeeze of lime for extra flavor flav! Salt to taste.