Chicken is a pretty popular menu item around here, and I’m always looking for new and different ways to prepare it. If you would like to try a Thai Chicken recipe, this one is pretty good and bonus: you can make it in the slow cooker!
I’d tried a different Thai Chicken recipe once before. Instead of the red curry, I substituted green curry paste and added potatoes. It turned out a bit bland. Red curry paste has much more kick than green, so don’t be tempted to use green instead of the red.
Depending on your taste, you could increase/decrease the amount of curry paste you use. After the dish is cooked, give the sauce a taste. If you think it needs a bit more kick, spoon out a cup of the sauce, add it to a small sauce pan and add a bit more curry paste. Stir the sauce over low heat until combined, then add it back to the slow cooker and stir to combine with the rest of the chicken. (You could even thicken the sauce with a bit of corn starch if you would like it to be a bit thicker.)
Slow Cooker Thai Chicken Recipe
Recipe by Jamie Sanders
Prep time: 10 min
Cook time: 5 to 6 hours on low
Total time: 6 hours 10 min
Calories per serving: 415
- 3/4 cup light coconut milk (the kind you get from a can)
- 2 tbsp peanut butter (or more if you really like peanut butter)
- 1 tbsp red curry paste
- 1/2 tsp ground ginger
- 1 tsp fish sauce (I left this out)
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 2 red bell peppers, sliced
- 1.5 lbs boneless chicken thighs
- 1 onion, sliced
- 1 diced green onions (garnish)
- 1/4 cup peanuts (garnish)
- In slow cooker, combine coconut milk, peanut butter, ginger, red curry paste, fish sauce, soy sauce, brown sugar.
- Add the chicken thighs onions and red peppers. (I actually reserved half the red peppers to add in when there were 2 hours of cooking time left. This was enough time for them to cook, but not enough time to loose their color and become overly mushy.)
- Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours. At the end of the cooking time, remove the slow cooker lid and spoon off as much of the fat as you can. (It’s shocking how much fat is in chicken thighs… It’s no wonder they taste so good!)
- Top with diced green onions and peanuts and serve the chicken over rice, rice noodles or soba/udon noodles, or your favorite veggies. I served ours over rice noodles and stir fried broccoli slaw.
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About the Author
Jamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.