This Thai-style chicken in the slow cooker is very easy to make and tastes great! Chicken breasts are cooked in a coconut curry sauce that is thick and creamy. The sauce has hints of red curry paste, soy sauce, and lime juice.
Ingredients: 4 boneless, skinless chicken breasts. 1 red bell pepper, thinly sliced. 1 onion, thinly sliced. 3 cloves garlic, minced. 1 can 14 oz coconut milk. 1/4 cup soy sauce. 2 tablespoons brown sugar. 2 tablespoons red curry paste. 1 tablespoon fish sauce. 1 tablespoon lime juice. 1 teaspoon ground ginger. 1/2 teaspoon crushed red pepper flakes. Salt and pepper to taste. Fresh cilantro leaves, for garnish. Cooked rice, for serving.
Instructions: In the slow cooker's bottom, put chicken breasts. Put red bell pepper, onion, garlic, coconut milk, soy sauce, brown sugar, red curry paste, fish sauce, lime juice, ginger, and crushed red pepper flakes in a bowl. Mix well. Add the mix to the slow cooker with the chicken breasts. Set the timer for 6 to 8 hours on low or 3 to 4 hours on high. Cover and cook until the chicken is tender and cooked all the way through. Use two forks to shred the chicken after it's done cooking. Taste it and add more salt and pepper if you think it needs it. Put the Thai-style chicken on top of cooked rice and sprinkle fresh cilantro leaves on top. Have fun!
Prep Time: 15 minutes
Cook Time: 240 minutes
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