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Slow cooker meals are great for any time of year. Simply set it and forget it and you have a tasty meal that is hearty, filling, and will feed the whole family. That’s what my recipe for Slow Cooker Shredded Thai Curry Chicken is…. simple but delicious. The chicken is braised in a coconut-curry mixture and is moist and tender. The coconut-curry is Thai style with a base of coconut milk, onions, peppers (spicy), sugar (sweet), fish sauce (tangy), and lime juice (citrus)…it’s like a flavor explosion in your mouth. You then finish the dish with fresh herbs and serve it over a bed of rice.
The recipe can be found here.
Start by placing the chicken in the bowl of the slow cooker. Top with the coconut milk, curry powder, fish sauce (or you can substitute soy sauce), lime juice, brown sugar, green onions, red onion, jalapeno, garlic, and ginger.
Cover and cook on LOW for 8 hours or HIGH for 3 hours.
Once ready, remove the chicken to a cutting board and shred. Then return to the slow cooker and stir to combine.
Add the cilantro and basil and stir to combine.
Serve warm over a bed of rice. Enjoy!
The recipe can be found here.
This recipe is probably enough for 4 people, maybe 6 with lighter portions, so you can double the ingredients if needed. It also holds up fairly well in the fridge if you have any leftovers. Another option would be to serve with rice and naan bread (or another flatbread) for added texture and flavor…scoop it up with the bread to eat. You could also try making a sandwich and serving the shredded chicken on a bun. So many options!
Happy Cooking!
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