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Slow Cooker Coconut Curry Chicken and Rice
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons red curry paste
  • 1 can (14 ounces) full-fat coconut milk
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup uncooked jasmine rice
  • Chopped cilantro for garnish
  • Lime wedges for serving

Instructions
 

  • Place the chicken thighs, diced onion, and minced garlic into the slow cooker.
  • Add the red curry paste, coconut milk, chicken broth, salt, and black pepper. Stir everything to coat the chicken evenly.
  • Cover and cook on low for 5 hours or on high for 3 hours until the chicken is tender.
  • Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot.
  • Stir in the uncooked jasmine rice until it is fully mixed with the sauce and liquid.
  • Cover and cook on high for 30 to 45 minutes until the rice is tender and has absorbed most of the liquid.
  • Serve the dish hot, topped with chopped cilantro and a squeeze of lime.

Notes

Use full-fat coconut milk to keep the sauce creamy rather than watery. Stir the rice well when adding it so it cooks evenly and does not clump. Leftovers store well in the fridge for up to three days and reheat smoothly with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker