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!
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 crock pot? We created this list of Crock Pot Chicken Recipes to make it easier to find all new recipes to make.
Slow Cooker Crock Pot Thai Chicken Stew Recipe
Ingredients needed to make Thai Chicken Stew in the Crock Pot
3 medium Chicken Breasts chopped into 1” pieces
3 Green onions, sliced diagonally
1 Can Coconut Milk
1 C Chicken Stock/Broth
1 Tbsp Red Curry Paste
1 Tbsp Peanut Butter
1 Tbsp Fish Sauce
1 Tbsp Ginger, fresh, chopped fine
1 Tbsp Sugar
1 Tbsp Lime Juice
½ Sweet Pepper, chopped into bite size pieces
Cooked rice noodles
How to make Thai Chicken Stew in the Crock Pot
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 few 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.
Pin this pic to make it easier to find this recipe in the future!
We use either the Hamilton Beach Set ‘n Forget Programmable Slow Cooker, 6-Quart or Crock-Pot 5-Quart Slow Cooker for all of our crock pot recipes
- 3 medium Chicken Breasts chopped into 1” pieces
- 3 Green onions sliced diagonally
- 1 Can Coconut Milk
- 1 C Chicken Stock/Broth
- 1 Tbsp Red Curry Paste
- 1 Tbsp Peanut Butter
- 1 Tbsp Fish Sauce
- 1 Tbsp Ginger fresh, chopped fine
- 1 Tbsp Sugar
- 1 Tbsp Lime Juice
- ½ Sweet Pepper chopped into bite size pieces
- 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.