Visiting Thailand last year was one of the absolute highlights of my year! Sadly John did not get to come with me so I have been trying to make Thai food at home. It is not quite like visiting the night market or getting food from a Thai food cart in Bangkok but it is still pretty dang great! This Crock Pot Thai Chicken Stew Recipe is super easy to make and tastes delicious!
Crock Pot Thai Chicken Stew Recipe
I talked on Monday when I shared the Miso Wonton & Noodle Soup Recipe that I am pushing myself to try new flavors and ingredients in our recipes.
This year I really want to push myself to try new things and experiment in the kitchen. I am still working on my 40 new things before I turn 40 list and can't wait to see what all I do before August.
So far I have gone down an ice slide, visited a new country, and had chest x-rays at sea. I definitely didn't plan on the chest x-rays or getting sick at sea but I guess these things happen while traveling.
How is your 2016 going? We are now about a month into the new year, which is hard to believe. Did you set resolutions? Are you trying new things?
Do you love cooking with chicken in the crockpot? We created this list of Crock Pot Chicken Recipes to make it easier to find all-new recipes to make.
Ingredients needed
- Chicken Breasts
- Green onions
- Coconut Milk
- Chicken Stock/Broth
- Red Curry Paste
- Peanut Butter
- Fish Sauce
- Ginger
- Sugar
- Lime Juice
- Sweet Pepper
Cooked rice noodles
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Make sure to check out these great sides for chicken soup.
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Crock Pot Thai Chicken Stew Recipe
Ingredients
- 3 Chicken Breast chopped into 1” pieces
- 3 Green onions sliced diagonally
- 13 oz Coconut Milk
- 1 Cup Chicken Stock
- 1 Tablespoon Red Curry Paste
- 1 Tablespoon Peanut Butter
- 1 Tablespoon Fish Sauce
- 1 Tablespoon Ginger fresh, chopped fine
- 1 Tablespoon White Sugar
- 1 Tablespoon Lime Juice
- ½ Sweet Pepper chopped into bite size pieces
Instructions
- In a bowl, combine chopped chicken breast, onions, red curry paste, peanut butter, fish sauce, sugar, ginger, and garlic. Mix well.
- Place into a slow cooker and add the coconut milk, chicken broth and peppers.
- Cook on high for 3 hours
- To serve, place a small amount of rice noodles in a bowl and then ladle the chicken stew on top. Garnish with cilantro and chopped peanut pieces and a wedge of lime.
Kitchen Tools
- Slow cooker
Nutrition
Recipe originally shared on January 29, 2016. Updated November 2020
Lee
Hi there, this looks fantastic!! Do you know if it's freezeable at all ? ( without the rice noodles, I'll do them when serving 😉 )
Tammilee
Hi, I have not tried freezing it but it is definitely worth a try. I end up freezing almost all of our crock pot meals at some point and they turn out great.