This Thai chicken in a slow cooker is easy, healthy, and full of flavor. Its great for busy weeknights. Putting together coconut milk, soy sauce, and Thai red curry paste makes a rich and fragrant sauce that goes well with chicken that is still juicy and bell peppers that are still crisp. It will fill you up if you serve it over rice.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1 cup coconut milk
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon Thai red curry paste
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
- Cooked rice, for serving
Instructions:
Place chicken breasts in the slow cooker
Add sliced bell pepper and onion on top of the chicken
In a separate bowl, mix together coconut milk, soy sauce, honey, garlic, ginger, curry paste, and lime juice
Pour the mixture over the chicken and vegetables in the slow cooker
Cover and cook on low for 4-6 hours or until chicken is cooked through and tender
Shred the chicken using two forks
Serve over cooked rice, garnished with chopped cilantro
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