Slow Cooker Thai Chicken
5 from 6 votes
Leave a Review »

Slow Cooker Thai Chicken

Yield: 6 servings
Prep Time:
35 mins
Cook Time:
4 hrs
Total Time:
4 hrs 30 mins


  • 2 cans light coconut milk — (14 ounce cans)
  • 1/4 cup peanut butter — creamy or crunchy
  • 3 tablespoons¬† red curry paste
  • 2 tablespoons¬† fish sauce
  • 2 tablespoons coconut sugar or brown sugar
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon minced garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 2 pounds boneless skinless chicken breast — cut into 1 1/2-inch pieces
  • 1 small butternut squash — peeled, seeded, and cut into 1/2-inch cubes
  • 2 large red bell peppers — cored and thinly sliced
  • 1 medium yellow onion — thinly sliced (about 3 cups)
  • 2 cups frozen peas — thawed
  • 2 tablespoons freshly squeezed lime juice — (about 1 lime)
  • Prepared brown rice — for serving
  • Chopped fresh cilantro — for serving


  1. In a 6-quart or larger slow cooker, whisk together the coconut milk, peanut butter, curry paste, fish sauce, coconut sugar, ginger, garlic, and red pepper flakes until smooth. Add the chicken pieces, squash, red bell pepper, and onion in the slow cooker and stir gently to coat with sauce. The mixture will be very thick. Cover and cook on high for 4 hours or on low for 8 hours.
  2. Thirty minutes before you are ready to serve, add the peas. Immediately before serving, stir in lime juice. Serve over rice with a generous sprinkle of fresh with cilantro.
Course: Main Course
Cuisine: Thai
Keyword: Healthy Thai Food, Slow Cooker Thai Chicken

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!