Slow cooker recipes

Slow-cooker Thai basil and chilli chicken with cashews

Set and forget - it's worth the wait.
slow cooker chicken recipe
8H 30M

All you have to do for this dish from our Slow-Cooker Comfort Food cookbook is set and forget. You’ll be welcomed back with a succulent chook that’s bursting with wonderful Asian flavours and is ready to eat. It’s worth the wait.

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Remove as much skin as possible from chicken; refrigerate skin until required. Place chicken in a 4.5-litre (18-cup) slow cooker. Top with onion, capsicums and carrot.


Process garlic, lemon grass, galangal, chilli, sauce, sugar and oil until smooth. Stir in stock, then pour mixture over chicken in cooker. Add lime leaves to cooker; cook, covered, on low, for 8 hours. Skim excess oil away from surface.


Carefully remove chicken from cooker; break chicken into large chunks. Discard bones. Discard lime leaves.


Stir cornflour and the water in a small bowl until combined; add cornflour mixture to cooker with corn and gai lan. Increase heat to reduce setting on low; simmer, uncovered, for 15 minutes, stirring occasionally, or until sauce thickens. Return chicken to cooker; simmer until heated through. Season to taste.


Meanwhile, preheat grill (broiler).


Place reserved chicken skin on an oven tray; season. Grill about 15 minutes or until golden and crisp. Drain on paper towel; break crispy skin into pieces.


Serve chicken mixture topped with crispy chicken skin, cashews and thai basil.

Accompany with steamed jasmine rice or roti bread. Not suitable to freeze.


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