Slow Cooker Thai Chicken

Slow Cooker Thai Chicken

Serves: 6


  • 13 1/2 fl oz light unsweetened coconut milk   
  • 7 tsp Thai curry paste, red variety, divided (or to taste)   
  • 1 1/2 tsp table salt, (or to taste)   
  •   1/2 head(s) (large) uncooked cauliflower, cut into small florets   
  •   1 pound(s) uncooked potato(es), peeled, cut into small chunks   
  •   1 medium sweet red pepper(s), cut into chunks   
  •   2 medium uncooked carrot(s), cut into 1/2-inch-thick slices   
  •   1 1/2 pound(s) uncooked boneless skinless chicken breast(s), six 4 oz pieces   
  • 2 Tbsp smooth reduced fat peanut butter   
  • 1/3 cup(s) cilantro, fresh, chopped   
  •   3 medium uncooked scallion(s), sliced   
  •   1 medium fresh lime(s), cut into 6 wedges   
  • 2 Tbsp peanuts, salted, chopped   


  • In a 4- to 6-quart slow cooker, whisk together coconut milk, 4 teaspoons curry paste and salt until blended. Add cauliflower, potatoes, pepper and carrots; toss to mix and coat.
  • Rub 2 teaspoons curry paste all over chicken; place chicken on top of vegetable mixture. Cover slow cooker and cook on LOW setting until chicken is cooked through and vegetables are tender, about 5 to 6 hours.
  • Remove chicken to a cutting board and cut into bite-size pieces (or shred using two forks); set aside.
  • Stir peanut butter and remaining 1 teaspoon curry paste into slow cooker until blended. Add chicken back to slow cooker with cilantro and scallions; gently stir to coat. Spoon onto plates or into bowls and serve with lime wedges; sprinkle each serving with 1 teaspoon peanuts. Yields about 1 1/2 cups per serving.


  • Make sure to cut the cauliflower, carrots and potatoes into similar-size small pieces so they cook through in a similar amount of time.Season to taste with salt and fresh lime juice before serving, if desired.For a spicier kick, serve with sriracha sauce on the side.

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