Name: Slow Cooker Swimming Rama Recipe
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: Thai
Ingredients: ¾ cup natural, smooth peanut butter; 1 (14-ounce) can coconut cream; 1 tablespoon red curry paste; 3 tablespoons soy sauce or tamari; 3 tablespoons brown sugar; 1 tablespoon fish sauce; 2 tablespoons apple cider vinegar; 2 pounds boneless, skinless chicken breasts, sliced; 6 cups spinach; 6 cups cooked rice, for serving; Fresh basil, roughly chopped; Crushed peanuts; Red pepper flakes

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One of my favorite weeknight go-tos has to be this Slow Cooker Swimming Rama Recipe. I first tried it when a friend brought it to a dinner party, and honestly, the rich peanut and coconut aroma greeted me as soon as I walked in. That silky sauce hugging tender chicken combined with fresh spinach just felt like a warm hug in a bowl. It’s the kind of meal that not only impresses but also feels comforting enough for any busy evening at home.

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Why This Recipe Shines

Flavor Harmony: The mix of peanut butter, coconut cream, and red curry paste creates a unique, creamy taste that’s both spicy and sweet.
Easy Assembly: Just whisk your sauce, toss in chicken, and let the slow cooker work its magic—no babysitting required.
Texture Play: Tender chicken meets wilted spinach with a sauce that’s perfectly saucy but not overpowering.
Showstopper Finish: Fresh basil, crushed peanuts, and red pepper flakes add a vibrant punch right before serving.

What really makes Slow Cooker Swimming Rama Recipe special is how it strikes a beautiful balance of flavors without complicated prep. The sauce is silky and rich, the chicken melts in your mouth, and the spinach adds freshness at the perfect moment. Plus, the aroma filling your kitchen as it cooks? Absolutely crave-worthy.

If you’re wondering whether this is something you can tackle even if you’re new to slow cooker recipes, I promise it’s very approachable. I’ll walk you through every step so your dish turns out just right—tender chicken, vibrant greens, and that iconic sauce that’ll keep everyone asking for seconds.

A white plate holds a layer of soft white rice at the bottom, topped with fresh green spinach leaves scattered evenly. On top of this is a rich, creamy orange-brown sauce with tender chunks of meat mixed in, sprinkled with small pieces of crushed peanuts. Bright red slices of chili pepper are spread over the dish for a pop of color. The plate sits on a white marbled surface with small scattered green herb leaves around it. Nearby, there are two small white plates, one filled with chopped peanuts and the other with sliced red chilies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Be Working With

Before you dive in, I want to remind you that precise ingredient amounts and substitutions are included in the recipe printout at the bottom of this post. Here’s a quick peek at what you’ll be using and why each matters:

Natural smooth peanut butter: Creates the creamy base; avoid chunky for a silky sauce.
Coconut cream: Adds richness and tropical depth—canned cream works best here.
Red curry paste: Brings spicy warmth; adjust quantity to match your heat preference.
Soy sauce or tamari: Delivers umami and saltiness—tamari is great for gluten-free.
Brown sugar: Balances spice with sweet caramel notes.
Fish sauce: Adds complexity and subtle savory depth.
Apple cider vinegar: Brightens the sauce with a little tang.
Boneless, skinless chicken breasts: Slices cook evenly and soak up the sauce beautifully.
Spinach: Adds vibrant color and nutrition; toss in near the end to keep it fresh.
Cooked rice: The perfect neutral base to soak up all that sauce.
Optional fresh basil: Adds herbal aroma and freshness at serving.
Optional crushed peanuts: For crunch and extra peanut flavor.
Optional red pepper flakes: To amplify heat if you like it spicy.

If you need to swap any ingredients, tamari easily replaces soy sauce for gluten sensitivity, and spinach can be switched for kale or Swiss chard if you prefer a heartier green. Coconut cream can be subbed with full-fat coconut milk, but it may be slightly lighter.

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Chef’s Note

You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.

Tools You’ll Need

Slow cooker: Essential for gentle, hands-off cooking that melds flavors beautifully.
Mixing bowl: For whisking the sauce ingredients until smooth.
Measuring spoons and cups: Accuracy ensures balanced flavors, especially in sauces.
Sharp knife and cutting board: For slicing chicken evenly so it cooks consistently.
Spoon or spatula: Helpful for stirring and mixing ingredients in the slow cooker.

How to Make Slow Cooker Swimming Rama Recipe

Now that you have your ingredients and tools ready, let’s get cooking! This Slow Cooker Swimming Rama Recipe is as simple as whisking your flavorful sauce, letting your chicken soak up all that goodness, and finishing with fresh greens.

Whisk the sauce: In a small bowl, combine the natural peanut butter, coconut cream, red curry paste, soy sauce (or tamari), brown sugar, fish sauce, and apple cider vinegar. Whisk until smooth and fully blended — no lumps here, so take your time.
Add chicken and sauce to slow cooker: Place your sliced chicken breasts in the slow cooker. Pour the sauce over them, then gently toss everything together until the chicken is evenly coated in the luscious sauce.
Cook low and slow: Cover and cook on low for 3 to 4 hours. You want the chicken to be fully cooked and tender—internal temperature should reach 165°F. The sauce should thicken nicely during this time without drying out.
Add spinach: About 15 minutes before the timer goes off, stir in the spinach. It will wilt quickly, adding vibrant color and fresh flavor to the dish.
Serve and garnish: Spoon the Swimming Rama over cooked rice. Sprinkle with roughly chopped fresh basil, crushed peanuts, and a pinch of red pepper flakes if you like a little extra heat.

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Kitchen Wisdom

Tip 1: Use smooth peanut butter for a silky sauce—chunky textures can make stirring tricky.
Tip 2: If you like your sauce thicker, remove the slow cooker lid in the last 30 minutes to let some liquid evaporate.
Tip 3: Cut chicken into uniform slices so it cooks evenly and stays moist.
Tip 4: Stir spinach gently into the warm dish at the very end to preserve its bright green color.

How to Serve

A white plate holds a bed of white rice as the bottom layer, topped with fresh green spinach leaves spread unevenly. On top, there is a thick layer of light brown curry sauce with chunks of chicken mixed in, covered with chopped peanuts scattered across it. Bright red chili slices are sprinkled on the curry, adding a pop of color. The plate is set on a white marbled surface with some chopped peanuts in a small white bowl and red chili slices on a small blue plate nearby. Photo taken with an iphone --ar 4:5 --v 7

Flavor Boosters

If you want to take your Slow Cooker Swimming Rama Recipe to the next level, try adding a squeeze of fresh lime juice right before serving. It adds zing that brightens the coconut and peanut flavors beautifully. For those who like spice, drizzle some extra red pepper flakes or a dash of Sriracha on top. Fresh herbs like Thai basil or cilantro add that herbal brightness that lifts the whole dish.

Perfect Pairings

Serve this delicious Swimming Rama alongside fluffy jasmine rice or sticky rice to soak up all the sauce. A crisp cucumber salad or lightly pickled veggies provide a refreshing contrast. For drinks, a cold lager or a lightly sweet Riesling complements the rich, nutty flavors wonderfully.

Presentation Touches

For a gathering, serve family-style in the slow cooker to keep it warm and inviting. Garnish with whole crushed peanuts and a sprinkle of fresh basil leaves for visual pop. If gifting or meal prepping, portion out the chicken and rice separately to keep rice from getting mushy, and pack garnishes on the side.

Variations & Easy Swaps

Use tofu instead of chicken for a vegetarian option—just increase cooking time slightly for flavor absorption.
Swap out spinach for kale or bok choy for different greens textures and flavor.
Make it coconut-free by substituting Greek yogurt or cream cautiously—you’ll lose some richness but keep creaminess.
Add chopped peanuts into the sauce for extra texture before cooking.
Use mild curry paste and add chili flakes at the end to control heat more precisely.

Make-Ahead, Storage & Reheating

Make the sauce and chicken up to one day ahead, store covered in the fridge, then reheat gently in a slow cooker or pot.
Leftovers keep well in an airtight container for 3–4 days refrigerated.
Reheat on low heat stovetop or microwave, stirring occasionally to keep chicken tender.
If frozen, thaw overnight in fridge before reheating.

FAQs

Can I use chicken thighs instead? Absolutely! Thighs stay juicy and add richness; just adjust cooking time as thighs can take a bit longer.
Is coconut cream the same as coconut milk? Coconut cream is thicker and richer than coconut milk, which makes the sauce extra luscious. You can use full-fat coconut milk but the sauce might be a bit thinner.
Can I make this dish spicy? Yes! Add extra red curry paste or sprinkle red pepper flakes on top when serving.
How do I know when the chicken is done? The chicken is ready when it reaches 165°F internally and is no longer pink in the center. It should be tender and easy to shred.
Can I double this recipe for a crowd? You can, but make sure your slow cooker is large enough to accommodate the extra volume to cook evenly.