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Slow Cooker Chicken Massaman Stew

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PREP TIME
30 min
COOKING TIME
280 min
TOTAL TIME
310 min
SERVINGS
12 servings
Dinner Thai
Slow Cooker Chicken Massaman Stew
Ingredients
  • 2 tablespoons olive oil, divided
  • 3 pounds boneless, skinless chicken thighs, cut into bite-size pieces
  • 6 red potatoes, peeled and cubed
  • 2 cups carrots, cut into bite-size chunks
  • 1 cup mixed red, yellow, and orange bell peppers, cut into bite-sized chunks
  • 2 onions, cut into chunks
  • 4 tablespoons Thai red curry paste (such as Maesri Masaman Curry®)
  • 1 tablespoon fresh ginger paste (such as Gourmet Garden™)
  • 2 teaspoons lemongrass paste (such as Gourmet Garden™)
  • 2 (14 ounce) cans coconut milk, divided
  • 2 cups chicken stock, such as (Kitchen Basics®)
  • 1/4 cup peanut butter
  • 4 tablespoons lemon juice
  • 3 tablespoons fish sauce, or more to taste
  • 2 tablespoons brown sugar, or more to taste
  • 1 cup dry roasted peanuts, chopped, divided
  • 6 cups cooked jasmine rice
Instructions
1
Preheat your oven to a medium-high heat level in a large, heavy-bottomed skillet.
2
Add 1 tablespoon of olive oil to the skillet and carefully place chicken pieces in batches, cooking until golden brown on both sides, taking about 3 to 4 minutes per side.
3
Transfer the browned chicken to the bottom of a slow cooker and layer it with sliced potatoes, carrots, and bell peppers on top.
4
Heat the remaining 1 tablespoon of olive oil in the skillet and add a sliced onion, cooking until it becomes soft and translucent, taking around 3 to 4 minutes.
5
Add the cooked onion to the slow cooker, followed by a mixture of red curry paste, ginger paste, and lemongrass paste in the skillet.
6
Saute this mixture until it becomes fragrant, approximately 1 minute, before pouring in the remaining 1 can of coconut milk.
7
Reduce the heat to a medium-low level and let it simmer until the liquid has reduced by half, taking around 10 minutes.
8
Combine the remaining 1 can of coconut milk, chicken broth, and peanut butter in a bowl, whisking until smooth.
9
Bring the mixture to a boil, then reduce the heat to low and let it simmer until the liquid begins to thicken, approximately 5 minutes.
10
Pour this sauce over the ingredients in the slow cooker and gently stir to combine everything.
11
Set your slow cooker to Low and cook until the vegetables are tender, the chicken is no longer pink in the center, and the juices run clear, taking around 4 to 6 hours.
12
About 20 minutes before serving, season with lemon juice, fish sauce, and brown sugar.
13
Stir in 1/2 cup of chopped peanuts to add a crunchy texture to your dish.
14
Serve with hot cooked rice and sprinkle the remaining 1/2 cup of peanuts on top for a delicious finishing touch.