Go Back
As the temperatures soar and the sun shines brightly overhead, the last thing anyone wants is to spend hours in a sweltering kitchen cooking traditional meals. Enter the crockpot—a culinary lifesaver during the hot months. This versatile appliance offers a simple and effective solution for creating delicious, home-cooked meals without the hassle of heating up your kitchen. With a crockpot, you can prepare flavorful dishes that allow you to enjoy your summer days without being tethered to the stove.

Beat the Heat: Summer Cooking with a Crockpot

Beat the heat this summer with delicious, hassle-free meals using your crockpot! Discover how to create a flavorful dish featuring tender chicken thighs in a creamy coconut sauce, packed with fresh veggies and aromatic spices. Enjoy the convenience of slow cooking that saves time and energy, allowing you to soak up the sun while your meal simmers. Perfect for busy days! Try this recipe and elevate your summer cooking game! #CrockpotCooking #SummerRecipes #EasyMeals #HealthyCooking #SlowCookerRecipes
Print Recipe Pin Recipe

Ingredients
  

2 lbs boneless, skinless chicken thighs

1 can (14 oz) coconut milk

1 cup chicken broth

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 small red onion, diced

4 cloves garlic, minced

1 tbsp fresh ginger, grated

2 tbsp soy sauce

1 tbsp lime juice

1 tbsp brown sugar

1 tsp turmeric

1 tsp cumin

½ tsp chili flakes (adjust to taste)

Salt and pepper to taste

Fresh cilantro, for garnish

Cooked jasmine rice, for serving

Instructions
 

Prepare the Crockpot: Place the boneless chicken thighs at the bottom of the crockpot. These will provide a tender base for your dish.

    Make the Sauce Mix: In a mixing bowl, combine the coconut milk, chicken broth, soy sauce, lime juice, and brown sugar. Mix well until the sugar dissolves.

      Add Vegetables and Spices: Add the sliced red and yellow bell peppers, diced red onion, minced garlic, grated ginger, turmeric, cumin, chili flakes, salt, and pepper to the bowl with the coconut sauce. Stir to combine thoroughly.

        Combine Everything: Pour the vegetable and coconut milk mixture over the chicken in the crockpot, ensuring the chicken is well-coated.

          Cooking Time: Cover the crockpot and cook on low for 6-8 hours or on high for 4-5 hours, until the chicken is tender and easily shredded.

            Serve: Once cooked, shred the chicken using two forks and stir it back into the sauce. Serve over warm jasmine rice and garnish with fresh cilantro for a pop of color and flavor.

              Enjoy: This dish pairs wonderfully with a light green salad or crusty bread for dipping, perfect for a hot summer day!

                Prep Time: 15 minutes | Total Time: 8 hours | Servings: 6