If you are craving a cozy meal that’s bursting with vibrant flavors and comforting textures, you have to try this Thai Slow Cooker Chicken with Butternut Squash and Coconut Curry Recipe. It’s a true showstopper that brings together tender chicken, sweet and creamy butternut squash, and fragrant coconut curry in perfect harmony. This dish simmers slowly all day, filling your home with irresistible aromas and yielding an effortlessly delicious dinner that feels both indulgent and nourishing. Whether you’re new to slow cooker meals or a seasoned home chef, this recipe promises a satisfying experience that everyone will adore.
Ingredients You’ll Need
Getting this recipe just right depends on a handful of simple but essential ingredients. Each one plays a vital role in building layers of flavor and texture—from the richness of coconut milk to the bright pop of lime juice. Let’s take a look:
- Chicken breast (1 1/2 lbs): Provides tender, lean protein that soaks up the curry flavors beautifully.
- Butternut squash (6 cups, cubed): Adds natural sweetness and a creamy texture that balances the heat.
- Zucchini (1 medium, chopped): Brings freshness and slight crunch to the finished dish.
- Sweet peppers (1 cup, sliced into rings): Their gentle sweetness and vibrant color brighten up the curry.
- Onion (1/2 cup, chopped): Creates a savory base layer to deepen flavor complexity.
- Light coconut milk (13.5 oz can): Delivers creamy richness and a subtle tropical aroma.
- Brown jasmine rice (1 cup, cooked): The perfect nutty and aromatic bed for serving the curry.
- Lime juice (from 2 limes): Adds bright acidity that lifts and balances the dish.
- Red curry paste (3 tbsp): The heart of the curry’s bold, spicy character.
- Garlic (2 cloves, minced): Brings pungent warmth and depth to the sauce.
- Thai basil (2 tbsp, chopped): Infuses a fresh, herbal note that truly defines the Thai profile.
- Coconut sugar (1 1/2 tbsp): Sweetens naturally while enhancing the coconut flavors.
- Ginger paste (1 tbsp): Introduces bright, zesty undertones, balancing the heat.
- Fish sauce (1 tsp): A small touch that adds savory umami complexity.
How to Make Thai Slow Cooker Chicken with Butternut Squash and Coconut Curry Recipe
Step 1: Prepare the Slow Cooker Base
Start by layering the flavors at the bottom of your slow cooker. Place the chopped onion and chicken breast first, creating a savory foundation. Then, arrange the cubed butternut squash evenly on top to ensure it cooks uniformly. This layering is crucial for blending the textures as the day progresses.
Step 2: Create the Curry Sauce
In a mixing bowl, whisk together the light coconut milk, freshly squeezed lime juice, red curry paste, minced garlic, coconut sugar, ginger paste, and fish sauce. This vibrant sauce is what transforms simple ingredients into a rich, aromatic curry. Pour it gently over the butternut squash, making sure every cube is well-coated with this luscious mixture.
Step 3: Slow Cook Initial Ingredients
Set your slow cooker to low and let it work its magic for 6 hours and 30 minutes. This low and slow method tenderizes the chicken to perfection, while the butternut squash softens and absorbs all those fabulous Thai flavors. Patience here rewards you with a dish that’s deeply fragrant and tender.
Step 4: Blend the Sauce
Once the slow cooking cycle is complete, carefully remove the chicken breasts for shredding. Transfer the butternut squash and sauce to a blender or food processor—make sure to leave a vent open for steam to escape—and puree until smooth. This step turns the curry into a luxuriously creamy sauce that coats every bite.
Step 5: Add Final Ingredients
Shred your cooked chicken with two forks into bite-sized pieces, then return it to the slow cooker. Add the chopped zucchini, sweet pepper rings, and chopped Thai basil, stirring gently. Return everything to low heat for another 30 minutes, allowing the vegetables to soften just slightly while maintaining some fresh bite and the basil’s vibrant aroma.
Step 6: Serve
Spoon the fragrant brown jasmine rice into your serving bowls as a cozy base. Ladle generous portions of the creamy butternut squash and chicken curry on top, letting the colors and textures shine. If you want, garnish with a little extra Thai basil for that lovely final touch.
How to Serve Thai Slow Cooker Chicken with Butternut Squash and Coconut Curry Recipe
Garnishes
Garnishing can elevate your dish from delicious to memorable. Sprinkle chopped Thai basil or fresh cilantro on top for herbal brightness. A few thin lime wedges on the side encourage everyone to add a squeeze of fresh zing that awakens the flavors even more. For a touch of heat, a few sliced fresh red chilies or a light drizzle of chili oil pairs perfectly.
Side Dishes
This curry shines with its own bed of brown jasmine rice, but if you want to keep things diverse, consider serving with fragrant jasmine rice or even sticky rice for a more authentic Thai feel. A side of lightly steamed greens like bok choy or snap peas adds a crisp contrast. For something crunchy, quick-pickled cucumber salad on the side makes an excellent palate refresher.
Creative Ways to Present
Presentation is all about showing off those gorgeous colors and textures. Serve this Thai Slow Cooker Chicken with Butternut Squash and Coconut Curry Recipe in vibrant bowls to make the rich oranges and greens pop. Add a small bowl of crushed peanuts and a lime wedge beside each serving for guests to customize their toppings. For casual gatherings, using banana leaves as plates or lining your serving bowls with fresh herbs adds an immersive Thai vibe.
Make Ahead and Storage
Storing Leftovers
This recipe tastes just as wonderful the next day, making it perfect for leftovers. Store the curry and rice separately in airtight containers in the refrigerator for up to 3 days. Separating them helps preserve the texture of the rice and the creaminess of the curry for reheating.
Freezing
If you want to keep the Thai Slow Cooker Chicken with Butternut Squash and Coconut Curry Recipe for longer, it freezes beautifully. Place cooled curry in freezer-safe containers, leaving some room for expansion. It freezes well for up to 2 months. For best results, freeze rice separately or cook fresh when ready to enjoy.
Reheating
To reheat, thaw frozen curry overnight in the fridge. Warm gently in a saucepan over medium-low heat, stirring occasionally until heated through. Add a splash of water or coconut milk if the sauce has thickened too much. Warm rice in the microwave or on the stovetop with a sprinkle of water to restore fluffiness.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are even more forgiving and succulent in slow cooker recipes. They will add a bit more richness and stay tender without drying out.
Is this recipe spicy?
The red curry paste does bring some heat, but it’s balanced by the sweetness of butternut squash and coconut milk, making it moderately spicy. You can adjust the spice level by using less curry paste or adding more coconut milk.
Can I substitute the butternut squash with another vegetable?
Yes! Sweet potatoes or pumpkin can work well as alternatives, providing similar sweetness and creaminess to the curry sauce.
Is it necessary to blend the sauce?
Blending the sauce creates a smooth, creamy texture that really makes this Thai Slow Cooker Chicken with Butternut Squash and Coconut Curry Recipe special. If you prefer a chunkier texture, you can skip this step, but the curry’s body will be different.
What can I do if I don’t have Thai basil?
If you can’t find Thai basil, regular sweet basil or fresh cilantro can be used as substitutes, each adding their own unique flavor to the dish.
Final Thoughts
This Thai Slow Cooker Chicken with Butternut Squash and Coconut Curry Recipe is one of those comforting, slightly exotic dishes that feels like a warm hug after a busy day. The balance of sweet, spicy, creamy, and fresh notes makes it an all-around crowd-pleaser. I hope you dive into this recipe soon and experience how wonderfully effortless and satisfying slow cooker magic can be in your kitchen!
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Thai Slow Cooker Chicken with Butternut Squash and Coconut Curry Recipe
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai
Description
A comforting Thai Slow Cooker Chicken recipe featuring tender chicken breast simmered with butternut squash, zucchini, and sweet peppers in a fragrant red curry coconut sauce, served over nutritious brown jasmine rice. Perfect for an easy, hands-off meal that brings vibrant Thai flavors to your table.
Ingredients
Main Ingredients
- 1 1/2 lbs chicken breast
- 6 cups butternut squash, cubed
- 1 medium zucchini, chopped
- 1 cup sweet peppers, sliced into rings
- 1/2 cup onion, chopped
- 13.5 oz can light coconut milk
- 1 cup brown jasmine rice, cooked according to package directions
Flavorings & Sauces
- 2 limes, juiced
- 3 tbsp red curry paste
- 2 cloves garlic, minced
- 2 tbsp Thai basil, chopped
- 1 1/2 tbsp coconut sugar
- 1 tbsp ginger paste
- 1 tsp fish sauce
Instructions
- Prepare the Slow Cooker Base: Place chopped onion and chicken breast at the bottom of the slow cooker to create a flavor foundation for the dish.
- Layer Butternut Squash: Evenly arrange the cubed butternut squash on top of the chicken and onions to ensure uniform cooking.
- Create the Curry Sauce: In a bowl, whisk together light coconut milk, lime juice, red curry paste, minced garlic, coconut sugar, ginger paste, and fish sauce until smooth and well combined.
- Pour Sauce over Ingredients: Pour the curry sauce evenly over the butternut squash in the slow cooker, making sure all components are coated with the flavorful mixture.
- Slow Cook Initial Ingredients: Set the slow cooker to low and cook the mixture for 6 1/2 hours, allowing the chicken to become tender and the flavors to meld together.
- Blend the Sauce: After cooking, carefully remove the chicken and transfer the butternut squash and sauce into a blender or food processor. Leave a vent open to release steam and blend until smooth. Return the creamy sauce to the slow cooker.
- Shred Chicken and Add Vegetables: Shred the cooked chicken into bite-sized pieces using two forks and add it back to the slow cooker. Then add chopped zucchini, sweet pepper rings, and chopped Thai basil.
- Final Cooking: Continue to cook on low heat for an additional 30 minutes to slightly soften the vegetables while maintaining their texture.
- Serve: Portion the cooked brown jasmine rice into bowls and top with the butternut squash and chicken curry mixture. Garnish with extra Thai basil if desired for a fresh aroma and flavor.
Notes
- Use light coconut milk to reduce fat content while keeping creaminess.
- If unable to blend directly from the slow cooker, allow the ingredients to cool slightly before blending to safely avoid pressure build-up.
- Adjust the level of red curry paste to your preferred spice tolerance.
- Brown jasmine rice adds a nutty flavor, but you can substitute white jasmine rice for a quicker option.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for longer storage.
