SLOW COOKER THAI CHICKEN STEW

Slow Cooker Thai Chicken Stew image

Provided by Julie Madawi

Categories Chicken

Time 4h20m

Number Of Ingredients 18

6 medium carrots, chopped
3 stalk(s) celery chunks
8 chicken thighs, skinless and boneless* see notes
1 pkg butternut squash, frozen
2 Tbsp fresh ginger, minced
2 Tbsp thai red curry paste, see photo
3 Tbsp brown sugar or honey
3 Tbsp fish sauce
2/3 c rice, long-grain/wild rice blend see picture
2 c chicken stock
1 Tbsp salt
1 large red bell pepper, cubed set aside
1 medium onion, diced set aside
TOPPINGS
1 can(s) coconut milk, see notes
1 bunch cilantro, fresh, chopped
1 lime, cut in wedges
peanuts, chopped

Steps:

1. Line your 6 quart slow cooker with a slow cooker cooking bag for easier cleanup. Assemble all of your ingredients.
2. Layer the first 11 ingredients in the order listed in the crockpot. Set the pepper and onion aside to add in later. Set the toppings and coconut milk aside.
3. Set the slow cooker on high for 2 1/2 hours, then add the pepper and onion and cook on low for 1 1/2 hours. You can also cook it on low for 6 hours; check at the five hour mark to see if the chicken is cooked.
4. Once the chicken and vegetables are cooked, shred the chicken with two forks, discarding the bones*. Add the coconut milk, stir and taste for seasoning.
5. Serve with a squeeze of lime, cilantro, and chopped peanuts, if desired.
6. *I used bone-in, skinless chicken for extra flavor. Just remove the bones when you shred the chicken. You can also sub four large chicken breasts