Vague stews are what slow cookers are for.
Try this chicken panang. It’s simple and delicious:
It’s basically this
You have to adjust the moisture content because water doesn’t escape and moisture will come out of the stuff you’re cooking.
So mix a load of peanut butter, coconut cream (the solid block stuff (milk if you can’t get that)), thai fish sauce, tumeric and then a splash of boiling water to mix it all together.
Fry the chicken, peppers, onions and chillies in red thai paste.
Bang it in for 8 hours and add in as many finger chillies as you like (and any dry thai herbs you mignt have).
Thai green curries are simple as fuck in there too. Thai green curries don’t need to be that thick so work well in slow cookers.
I like making a version of brown stew chicken/a jamaican inspired stew. Just jerk pastes and bbq sauce and pineapple juices and shit.
A full on throw in and forget is a mix for fajitas. Literally throw chicken, onions, fajita mix, a bit of salsa, chillies, mexican spices etc all raw and add a drop of liquid to stop it sticking. You can shred everything at the end and make burritos/fajitas etc
You need to practice to know how much water to include with recipes. You will start by putting in way too much and then get into it.
