It’s that time of year when we want to cuddle up at the end of a long day with a bowl of soup. It’s nice when it’s soup you don’t have to fuss over, like this recipe for Thai Chicken in the Crock Pot! By far, this is my favorite slow cooker recipe of the year. I’ve made this twice this year for dinner parties, it’s that good! I like to serve it in a bowl with some sautéed cauliflower rice topped with avocado and cilantro! Enjoy.
Thai Slow Cooker Chicken
8 boneless skinless chicken thighs
1 tablespoon Thai curry paste
1/4 cup almond or cashew butter
1 teaspoon paprika
1 teaspoon coriander
1 tablespoon coconut aminos or soy sauce
1 tablespoon honey (optional)
2 tablespoon freshly sliced ginger
4 kefir lime leaves
4 stalks lemongrass, chopped into 2-inch pieces
2 carrots, slices
1 cup sweet potato, chopped
2 cups coconut milk
1/4 cup lime juice
chopped thai basil
In a blender, mix the curry paste, nut butter, paprika, coriander, coconut aminos, honey, fresh ginger and coconut milk. Pour mixture into Crockpot, followed by chicken, vegetables, lemongrass and kefir lime leaves. Set Slow Cooker to ‘STEW’ phase and cook for four hours, or until chicken thighs are cooked through. If you cook too long, they will fall apart and get stringy.
After four hours, remove the lid and allow the pot to cool for about 5 minutes. Pour in lime juice and stir.
Serve with garnishes. Enjoy!