Discover the healing power in this slow cooker Thai chicken lentil curry! It makes for a perfect make ahead meal and freezes beautifully.
Disclosure: I received free samples of Progresso Cooking Stock mentioned in this post at no cost. By posting this recipe, I am entering a recipe contest sponsored by Progresso Cooking Stock and am eligible to win prizes associated with the contest. I was not compensated for my time.
Growing up in Korea, whenever I got sick, my mom or grandma would make this traditional Korean dish called samgyetang or gomtang. They are both basically soup made by simmering the meat for hours and hours. As an adult, every time I visit my dad in Korea, he insists on feeding his daughter, who will forever be “fragile” in his eyes, these soups that are believed to prevent/combat any disease. My natural instinct is to refuse, though, because I’m stubborn like that. Whenever someone tells me to do something, I feel compelled to do the opposite. Although my rebellious nature is diminishing now that I’m in my thirties.
However, it turns out I would’ve been much better off if I had just listened to them. I don’t know how my parents would feel about ordering a cup of bone broth in a cafe and drinking it like coffee. But they would probably take pride in the fact that they knew of this nourishing liquid way back when it wasn’t so trendy.
While homemade is always best, shortcuts are always welcomed when life gets crazy. Cooking stocks are one of my must-have pantry staples! They become even more essential during the cold winter months when all I want is warm comfort food.
//the night before
If I’m not going to make it myself, I make sure that the convenience item aligns with my standards. That’s why I was so excited to try this new line of premium cooking stocks by Progresso. The chefs use real bones, vegetables, and herbs, which are simmered for hours just like how my mom or grandma would do. The result is this rich, meaty flavor that can enhance the flavors and complexities of any dish. Whether you use the stock to make soups/stews, sauces, gravies or to deglaze a pan or to add a layer of flavor to your vegetable dishes, one thing is certain – it’s a clean and flavorful way to add excitement to your dish!
The stock comes in 3 varieties – chicken, unsalted chicken, and vegetable. I chose to use unsalted chicken.
One of my ultimate comfort foods is Thai curry. While I normally prepare it over the stove top, to make it even more convenient and easier, I put my slow cooker to work. An important tip here is to add the chicken breasts on top to prevent overcooking. Also, once it’s finished cooking, that’s when you stir in the coconut milk.
After a long day at work, I loved coming home to this aromatic and flavorful dish, and I have a feeling you will too!
Slow Cooker Thai Chicken Lentil Curry
- 1 medium yellow onion, chopped
- 8 ounces portabella mushrooms, sliced
- 1 cup dried green lentils, rinsed
- 14.5 ounce can no-salt-added diced tomatoes
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons red curry paste
- 2 cups low sodium chicken stock
- 2 boneless, skinless chicken breasts
- 1/2 cup full-fat coconut milk
- Add all the ingredients up to the chicken breasts to the slow cooker.
- Combine thoroughly. Season chicken with salt and pepper and place on top.
- Cover and cook on low for 6 hours. Shred the chicken with a fork and mix into the curry. Stir in coconut milk. Serve.