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Crockpot Thai Chicken
Indulge in the rich and aromatic flavors of this Crockpot Thai Chicken, a simple yet tantalizing dish that brings the taste of Thai cuisine right to your table. Just toss the ingredients in your slow cooker, and let it work its magic for a mouthwatering, stress-free meal.
Prep Time
5 mins
Cook Time
6 hrs
Total Time
6 hrs 5 mins
Servings: 8
Calories: 289 kcal
Course:
Main Course , Dinner
Cuisine:
Thai
Ingredients
- 3 pounds chicken thighs boneless and skinless, or chicken breasts
- 1 teaspoon fresh ginger grated
- 1½ cups water
- 1 tablespoon sesame oil
- 1 tablespoon fish sauce
- 1 - 2 teaspoon Sriracha sauce or your favorite hot sauce
- 3 tablespoons smooth peanut butter
- ½ teaspoon red pepper flakes
- ½ cup coconut milk
- 3 tablespoons red curry paste
- salt and 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.
Cup of Yum
Notes
- Chicken selection: You can use either boneless, skinless chicken thighs or breasts for this recipe. Thighs tend to be more flavorful and tender, while breasts are leaner. If using breasts, be cautious not to overcook them, as they can become dry.
- Customize the spice level: Adjust the heat in this dish to your preference by using more or less Sriracha sauce or red pepper flakes. You can also try using different types of chili sauce or paste to experiment with the spice level and flavor profile.
- Add vegetables: Feel free to add your favorite vegetables, like bell peppers, snow peas, or baby corn, to the dish for added color and nutrition. Add them about 30 minutes before the end of cooking to ensure they remain tender-crisp.
- Store any leftover Crockpot Thai Chicken in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. To reheat, thaw the frozen leftovers in the fridge overnight and reheat in a saucepan over low heat until heated through.
Nutrition Information
Serving
1serving
Calories
289kcal
(14%)
Carbohydrates
2g
(1%)
Protein
35g
(70%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Trans Fat
0.03g
Cholesterol
162mg
(54%)
Sodium
373mg
(16%)
Potassium
492mg
(14%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
965IU
(19%)
Vitamin C
1mg
(1%)
Calcium
31mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 289
% 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.