Easy Crockpot Chicken Lemongrass Stew with Bold, Zesty Flavor

This Crockpot Chicken Lemongrass Stew is comforting yet exotic, combining tender chicken with bright, citrusy lemongrass for a delightful meal.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 4 servings

Course: Main Course

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken Stew

4 pieces Chicken thighs Bone-in for extra flavor
2 stalks Fresh lemongrass Thinly sliced
4 cloves Garlic Mince finely
1 inch Ginger root Grated
3 cups Carrots Cut into chunks
1 medium Onion Sliced
4 cups Chicken broth Low-sodium
1 can Coconut milk For creamy richness
2 tablespoons Fish sauce For umami flavor
2 tablespoons Fresh lime juice Stir in at the end

For Garnish and Serving

1/4 cup Fresh cilantro Roughly chopped
1 piece Sliced red chili Optional
2 cups Cooked jasmine rice For serving

Equipment

Crockpot

Method

How to Make Crockpot Chicken Lemongrass Stew

Prep ingredients by trimming lemongrass, slicing thinly, mincing garlic, grating ginger, and chopping carrots and onion.
Layer chicken thighs skin-side down in the crockpot and scatter onions, carrots, lemongrass, garlic, and ginger over the meat.
Pour in chicken broth and coconut milk, then drizzle in fish sauce and gently stir to combine.
Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
Stir in lime juice, adjust seasoning, and garnish with cilantro and chili before serving over jasmine rice.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Serve with extra lime wedges for added freshness.

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