Crockpot Thai Chicken
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
6 hrs
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Total Time
6 hrs 5 mins
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Servings
8
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Calories
289 kcal
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Course
Main Course, Dinner
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Cuisine
Thai
Crockpot Thai Chicken
Description
Crockpot Thai Chicken offers a straightforward approach to a creamy, mildly spicy Thai-inspired entrée. The recipe calls for cooking boneless chicken thighs or breasts slowly in a sauce combining smooth peanut butter, coconut milk, red curry paste, and aromatic seasonings like fresh ginger, sesame oil, and fish sauce. The cooking method ensures tender pieces of chicken infused with the sauce's depth of flavor. The dish balances creaminess from the coconut milk and peanut butter with a touch of heat from the Sriracha and red pepper flakes, creating a comfortingly rich profile without overwhelming spice.
The sauce coats the chicken thoroughly, making it ideal for serving over neutral bases such as rice or noodles which can absorb the flavorful juices. The inclusion of fresh herbs like parsley or Thai basil as a garnish can brighten the presentation and add a fresh note.
This recipe also lends itself to customization, allowing for the addition of vegetables like bell peppers or snow peas in the final cooking minutes to add texture and nutrition. Adjusting the heat level is straightforward by varying the Sriracha or red pepper flakes. Leftovers store well refrigerated or frozen, making this dish practical for batch cooking and future meals.
Ingredients
- 3 pounds chicken thighs boneless and skinless, or chicken breasts
- 1 teaspoon ginger grated, fresh
- 1½ cups water
- 1 tablespoon sesame oil
- 1 tablespoon fish sauce
- 1 - 2 teaspoon Sriracha sauce or your favorite hot sauce
- 3 tablespoons peanut butter smooth
- ½ teaspoon red pepper flakes
- ½ cup coconut milk
- 3 tablespoons red curry paste
- salt to taste
- black pepper to taste
Instructions
- In a small bowl mix the rest of the ingredients together. Whisk until sauce is smooth.
- Place the chicken in the crockpot directly. You can cut it up in smaller pieces if using chicken breasts. Pour the sauce over the chicken and toss the chicken with the sauce so that it's fully covered. There should be enough sauce to fully cover the chicken, if not add a bit more water.
- Cook on low for 5 to 6 hours or high for 4 hours.
- Garnish with parsley or Thai basil and serve over rice or noodles.
Notes
- Choose boneless, skinless chicken thighs for more flavor and tenderness, or breasts for a leaner option but take care not to overcook them to avoid dryness.
- Modify the spice level by adjusting the amount of Sriracha or red pepper flakes to suit your heat preference.
- Add vegetables such as bell peppers or snow peas 30 minutes before the end of cooking to keep them tender-crisp and boost color and nutrition.
- Store leftovers airtight in the refrigerator for 3-4 days or freeze up to 3 months; thaw frozen portions overnight in the fridge and gently reheat in a saucepan over low heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 289kcal | 14% |
| Carbohydrates | 2g | 1% |
| Protein | 35g | 70% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 162mg | 54% |
| Sodium | 373mg | 16% |
| Potassium | 492mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 965IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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