Slow-Cooker Thai Chicken With Asparagus and Mushrooms

Name: Slow-Cooker Thai Chicken With Asparagus and Mushrooms
Yield: Serves 4
Cuisine: Asia, Thai
Ingredients: 1 cup canned, coconut milk; 2 tablespoons, Thai red curry paste; 1 tablespoon, instant tapioca; , Salt and pepper; 4 (12-ounce), split bone-in chicken breasts, skin removed, trimmed; 1 pound, asparagus, trimmed and cut into 1-inch lengths; 1 pound, shiitake mushrooms, stemmed and sliced ½ inch thick; 1 tablespoon, vegetable oil; 2 tablespoons, lime juice, plus extra for seasoning; 1 tablespoon, fish sauce, plus extra for seasoning; 1/4 cup, minced fresh cilantro

4 comments

This Thai chicken dinner has bold flavors and is also easy-to-prepare.

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

SERVES4

TIME2 to 3 hours on low

Slow cooker size4 to 7 quarts

WHY THIS RECIPE WORKS

Thai dishes are known for their complex, long-simmered flavor. A few shortcut ingredients and the slow cooker were all we needed to create a boldly flavored, but easy-to-prepare, Thai chicken dinner. Thai red curry paste was an easy swap fo...

This is a members' feature.