Crockpot Recipe

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Thai Chicken Crockpot Recipe

750g (or approx 1+ ½ lbs) chicken pieces (skinless & boneless)
2 tins tomatoes, chopped/ diced
450ml (or approx 16 fl oz or approx 2 cups) coconut milk
3 onions, diced
1 large red bell pepper/ red capsicum, diced
3 cloves garlic, very finely diced or minced
3 tablespoons lime juice (fresh is best)
3 teaspoons Thai red curry paste
½ cup plain/ all purpose flour
½ cup shallots/ scallion greens, sliced
½ cup cilantro/ coriander (fresh is best), roughly chopped
½ cup basil (fresh is best), roughly chopped
salt & pepper, to taste

In a shallow dish, mix the salt & pepper together with the flour.
Roll the chicken pieces in the flour mixture and ensure each piece of chicken is well-coated.
In a small bowl, mix the curry paste with the coconut milk.
Pour the coconut milk mixture into the crockpot.
Add in the chicken pieces, tinned tomatoes, bell pepper/ capsicum, onions and garlic.
Set your crockpot to ‘low heat’ and simmer for approx 7 hours, stirring occasionally.
Add in lime juice & stir.
Simmer for another 30 minutes.
Serve on a bed of steamed rice and sprinkle with cilantro/ coriander, scallions/ shallots and basil.
Mmmmmmm… delicious!

Serves: 4.