Slow Cooker Thai Coconut Curry Chicken Thighs with Mixed Vegetables

This Coconut Curry Chicken Thighs with Mixed Vegetables is a low carb and healthy meal, but still tastes like comfort food. It is a win win dish! Did I mention it is also beyond easy to make being a slow cooker recipe!?

Prep:
25
minutes
Cook:
180
minutes
TOtal:
205
minutes

Ingredients

For the Chicken Thighs and Mixed Vegetables:

  • 2.5 LB. chicken thighs
  • 1 13.5 oz can baby corn, drained
  • 1 8 oz can diced water chestnuts, drained
  • 1 cup fresh broccoli
  • 1 red bell pepper sliced
  • 1 TBSP sliced green onion, for garnish (optional)
  • Salt, black pepper and garlic powder to your liking/taste

For the Coconut Curry Sauce:

  • 13.5 oz can lite coconut milk
  • 1 TBSP minced garlic
  • 1 TBSP brown sugar
  • 2.5 TBSP red curry paste
  • 2 TBSP coconut Aminos
  • 1/4 TSP ground ginger
  • 1/2 cup chicken broth
  • Fresh lime juice from half a lime + extra lime wedges for serving with (optional)
  • 1/4 TSP black pepper
  • 1/2 TSP salt
  • 1.5 TBSP flour, sifted

Instructions

  1. In a bowl add all ingredients to make the Coconut Curry Sauce. Whisk together to mix well. Set aside.
  2. Place your slow cooker on high heat. Spray the inside with non stick spray.
  3. Season both sides of your chicken thighs with salt, pepper and garlic powder to your liking.
  4. Place your seasoned chicken thighs in your slower cooker. Pour your mixed sauce mixture over the chicken. Place the lid on top and cook on high for 3-4 hours. NOTE: This will probably be done around the 3 hour mark. When chicken is tender and falling apart it is done. Make sure to keep an eye on it throughout.
  5. While your chicken is cooking, slice your red bell pepper, chop your broccoli, drain your can of baby corn and drain your can of diced water chestnuts. Set in the fridge until ready to add to your slow cooker.
  6. About 30 minutes before it is done, add all of your prepared vegetables and mix well. Let cook and marinate in the sauce for an additional 30 minutes.
  7. When done, switch slow cooker to warm.
  8. Serve right away with rice or noodles on the side, garnish with green onions and serve with extra lime wedges. Save any extras in an air tight container.
  9. ENJOY!