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Slow Cooker Coconut Chicken and Wild Rice Stew

Slow Cooker Coconut Chicken and Wild Rice Stew
Total Time:
4 hours, 20 minutes
Active Time:
20 minutes


4 medium carrots
2 tablespoons fresh ginger
1 1/2 lb boneless, skinless chicken breasts
1 (15 oz) package diced frozen butternut squash
1 (8 oz) package trinity mix (diced fresh onions, bell peppers, and celery)
2/3 cup brown and wild rice blend
2 tablespoons red curry paste
2 tablespoons fish sauce
2 tablespoons brown sugar
1 cup lite coconut milk
4 cups no-salt-added chicken stock (or broth)
1 bunch fresh cilantro
2 limes


  1. Peel carrots and cut into 1-inch pieces; peel and grate ginger. Place chicken in bottom of slow cooker (wash hands); add remaining ingredients (except cilantro and limes). Cover and cook on HIGH 4 hours (or LOW 7–8 hours) and until chicken is 165°F.
  2. Carefully remove chicken and shred with 2 forks, then return to slow cooker. Chop cilantro; cut limes into wedges. Serve stew with cilantro and lime.

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Nutritional Information

Amount per 1/8 recipe serving: Calories 250, Total Fat 5.00g, Sat Fat 2.50g, Trans Fat 0.00g, Chol 45mg, Sodium 700mg, Total Carb 28g, Fiber 4.00g, Sugars 7g, Protein 22g, Calc 4%, Vit A 190%, Vit C 25%, Iron 10%

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