Irresistibly Easy Crockpot Thai Coconut Chicken Delight
Experience the comforting flavors of Crockpot Thai Coconut Chicken, a quick and satisfying dish perfect for busy weeknights.
Servings: 4 servings
Calories: 320kcal
Equipment
- large pot
Ingredients
For the Soup
- 1 tablespoon Olive Oil Can substitute with coconut oil
- 1 medium Onion Chopped; yellow or white recommended
- 3 cloves Garlic Minced
- 1 tablespoon Ginger Freshly grated
- 2 tablespoons Red Curry Paste Adjust for heat
- 4 cups Chicken Broth Low-sodium or homemade for best flavor
- 1 cup Water Adjust based on desired consistency
- 1 lime Lime Juice Freshly squeezed for best flavor
- 6 oz Rice Noodles Vermicelli is an option
- 1 can Coconut Milk Full-fat for richer flavor
- 2 cups Shredded Chicken Leftover rotisserie works well
- 1 cup Fresh Basil Thai basil recommended
- 1 cup Cilantro Use parsley if not available
- 2 stalks Scallions Chopped; chives can be substituted
- to taste Salt & Pepper
Instructions
Steps
- Heat olive oil in a large pot over medium-high heat.
- Add the chopped onion and sauté for about 5 minutes until softened.
- Stir in minced garlic, grated ginger, and red curry paste for 30 seconds.
- Pour in chicken broth, water, and lime juice; stir in rice noodles.
- Lower heat and mix in coconut milk and shredded chicken; simmer for 10 minutes.
- Fold in fresh basil, cilantro, and scallions; season with salt and pepper.
- Serve warm and enjoy, garnished with lime wedges if desired.
Notes
Optional: Serve with fresh lime wedges or crusty bread for added comfort.