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Slow Cooker Thai Chicken Recipe

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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 Cooke Thai Chicken Recipe  (The Peanut Butter and Coconut Milk really make the chicken thighs delicious!) #chicken

Slow Cooker Thai Chicken Recipe
Make Easy Thai Chicken with this Slow Cooker Recipe

Recipe by Jamie Sanders

Prep time: 10 min
Cook time: 5 to 6 hours on low
Total time: 6 hours 10 min
6 servings
Calories per serving: 415

Ingredients:

  • 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)

Cooking Directions

  1. In slow cooker, combine coconut milk, peanut butter, ginger, red curry paste, fish sauce, soy sauce, brown sugar.
  2. 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.)
  3. 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!)
  4. 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.

Enjoy!

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2 Comments

    1. Thank you. I will definitely try this. As I’m cooking more with chicken now?thanks