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Slow Cooker Thai Basil Chicken and Green Vegetable Stew
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 cup low-sodium chicken broth
  • 1 can (13.5 ounces) light coconut milk
  • 4 garlic cloves, minced
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon red chili flakes
  • 3 cups broccoli florets
  • 2 cups green beans, trimmed and halved
  • 4 cups fresh spinach
  • 1 cup Thai basil leaves
  • Lime wedges, for serving

Instructions
 

  • Place the chicken pieces in the slow cooker. Add the chicken broth, coconut milk, garlic, ginger, fish sauce, soy sauce, and chili flakes. Stir to combine.
  • Cover and cook on low for 5 hours, until the chicken is tender.
  • Add the broccoli florets and green beans to the slow cooker. Stir gently, cover, and cook for 45 more minutes until the vegetables are crisp-tender.
  • Stir in the spinach and Thai basil leaves until the spinach wilts. Serve the stew in bowls with lime wedges on the side.

Notes

Add the spinach and basil right before serving so they keep their bright color and fresh flavor. If you prefer a thicker broth, mash a few broccoli florets into the liquid after cooking. Leftovers reheat well on the stovetop with a splash of broth to loosen the consistency.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board