Crockpot Thai Chicken
Crockpot Thai Chicken is a really easy and delicious weeknight dinner, encompassing flavors that we all know and love about Thai food. These chicken thighs deliver big flavors and come in a creamy, silky and smooth Thai flavored sauce, slowly cooked to perfection.
I love simple dishes like this where the prep is done in no time at all, because when the prep is so easy, you’re more inclined to cook at home. Especially when that meal is done in your crockpot, because all you need to do is dump all the ingredients in it, set it and forget it. But besides the simplicity of this dish, is all the bold and delicious flavors of Thai chicken.
Crockpot Thai Chicken
If I had to pick one Asian cuisines over another, Thai would win all the time. I adore Thai food and because I love it so much, I always tried my hand at making and learning more about great Thai flavors.
Don’t get frightened by Thai cuisine, with a few staple ingredients, it really is simple to make. In this Thai chicken recipe I’ve used ingredients like coconut milk, peanut butter, fish sauce and some hot sauce. So if you’re wondering what this tastes like, it’s like a creamy coconut sauce that’s sweet and a bit spicy. But let’s look at the ingredients in more detail.
Ingredients In Crockpot Thai Chicken
- Chicken – I used boneless skinless chicken thighs, but chicken breast works just as well.
- Fresh ginger – grated. Did you know that you can keep your ginger lasting longer by freezing it in plastic wrap? When you need it, simply take it out of the freezer and grate it right from frozen.
- Sesame oil – a little bit goes a long way.
- Fish sauce – to me there’s no Thai food without fish sauce. It provides the sauce with a bit of saltiness and that “umami” flavor.
- Sriracha sauce – I chose Sriracha but feel free to use your favorite hot sauce. Use as much or as little as you like.
- Peanut butter – for sweetness and added creaminess to the dish.
- Red pepper flakes – for a bit of extra heat.
- Coconut milk – this is what makes the sauce creamy and delicious.
- Thai red curry paste – not only is this added for the great color but it will provide extra depth of flavor to the dish. It’s rich and complex, and sweet and savory.
- Salt and pepper – to taste.
Can I Use Frozen Chicken In The Crockpot?
Cooking frozen chicken in the slow cooker is not recommended, as there’s a risk of harmful bacteria contaminating the meat before it reaches a safe temperature. The food safety guidelines from the USDA’s Food Safety and Inspection Service recommends to “Always thaw meat or poultry before putting it into a slow cooker”. However, if you do use frozen chicken, the cook time may need to be increased. Always use a meat thermometer to ensure that the internal temperature of the chicken is well above 165 degrees before consumption.
How To Make Thai Chicken In The Crockpot
This part is very easy, only a few steps.
- Add chicken to crockpot: Place the chicken in the crockpot directly. You can cut it up in smaller pieces if using chicken breasts.
- Combine the sauce ingredients: In a small bowl mix the rest of the ingredients together. Whisk until sauce is smooth. 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: Cook on low for 5 to 6 hours or high for 4 hours.
- Garnish and serve: Garnish with parsley or Thai basil and serve over rice or noodles.
Can I Make This Thai Chicken In An Instant Pot?
Absolutely! Simply use the Saute mode to saute the chicken in a little bit of oil first, then add the rest of the ingredients. Close the lid and set the timer for 5 minutes on the poultry setting. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Remove the lid and serve over rice or noodles.
Stovetop Thai Chicken
You can even make this in a skillet on the stove top. One easy way to do it is to mix all the ingredients together and add it to a skillet and let it simmer for about 15 to 20 minutes until the chicken is cooked through and the sauce reduces and thickens a bit.
Storing Leftover Thai Chicken
This recipe will store for up to 5 days stored in a shallow airtight container. It also freezes well. Store again in an airtight shallow container and place in the freezer for up to 3 months. Allow to thaw in the fridge and reheat on the stove when ready to eat!
More Must Try Delicious Recipes:
- Crockpot Salsa Chicken
- Slow Cooker Corned Beef
- Spicy Thai Chicken and Veggie Noodles
- Egg Drop Soup
- Thai Chicken Salad
- Pad Thai
- Sticky Honey Soy Chicken Wings
- Skillet Chicken Satay
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Crockpot Thai Chicken
Prep: 5 mins
Cook: 6 hrs
Total: 6 hrs 5 mins
Serves: 6
Crockpot Thai Chicken is a really easy and delicious weeknight dinner, encompassing flavors that we all know and love about Thai food. These chicken thighs deliver big flavors and come in a creamy, silky and smooth Thai flavored sauce, slowly cooked to perfection.
Equipment
Ingredients
- 3 lb chicken thighs boneless and skinless, or chicken breasts
- 1 tsp fresh ginger grated
- 1 1/2 cups water
- 1 tbsp sesame oil
- 1 tbsp fish sauce
- 1 - 2 tsp Sriracha sauce or your favorite hot sauce
- 3 tbsp peanut butter
- 1/2 tsp red pepper flakes
- 1/2 cup coconut milk
- 3 tbsp red curry paste
- salt and pepper to taste
Instructions
- Add chicken to crockpot: Place the chicken in the crockpot directly. You can cut it up in smaller pieces if using chicken breasts.
- Combine the sauce ingredients: In a small bowl mix the rest of the ingredients together. Whisk until sauce is smooth. 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: Cook on low for 5 to 6 hours or high for 4 hours.
- Garnish and serve: Garnish with parsley or Thai basil and serve over rice or noodles.
Recipe Notes
- Typically when freezing coconut milk by itself it can separate slightly when thawed, although it’s still fine to use but it may be a bit grainy. In this sauce, it should freeze fine but again it might still look a bit grainy, but it’s fine to eat if the grainy texture doesn’t bother you.
- This recipe will store for up to 5 days stored in a shallow airtight container. It also freezes well. Store again in an airtight shallow container and place in the freezer for up to 3 months. Allow to thaw in the fridge and reheat on the stove when ready to eat!
Nutrition Information:
Calories: 610kcal (31%)Carbohydrates: 4g (1%)Protein: 40g (80%)Fat: 48g (74%)Saturated Fat: 15g (94%)Cholesterol: 222mg (74%)Sodium: 582mg (25%)Potassium: 648mg (19%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 348IU (7%)Vitamin C: 4mg (5%)Calcium: 30mg (3%)Iron: 3mg (17%)
Andrea says
Jo, I plan on putting this in the crockpot before I leave for work in the morning. Is it ok if it cooks for 7-8 in the crockpot?
Nicole Beaulieu says
I probably wouldn’t cook chicken thighs longer than 6 hours on low. You can always give it a try for 8 and see how it turns out.
Janine says
Made this exactly as written. Was glad I went back and read your comments about the color of the sauce before cooking. It looked like dirty dishwater! After cooking, it turned that luscious orange silky color. I used bone-in thighs because they were on sale and the meat literally fell off the bone. This recipe is a keeper!
Emily says
Jo!!! I just made this and put everything in the crock pot! I realized I used bone in chicken thighs with skin. Is that ok???
Nicole Beaulieu says
That’s okay! If you want to crisp the skin up a bit after it’s done cooking you can pop the thighs under the broiler on high for a few minutes. Enjoy!
Dawn says
Can I cook everything freeze then add coconut milk after
Candice says
If I wanted to use bone in thighs how long do you recommend in the slow cooker?
Joanna Cismaru says
The time should be the same, Candice.
larry says
This looks awesome and going to give a try tonight. Don’t have time for crockpot, so I’m going to fry chicken and then bake low in the oven couple hours. Looks so good. I hope I don’t goof it up.
Fenne Kieken says
You wont goof it up. Baking always works instead of crock pot and you are less likely to over cook them. Enjoy and thanks for commenting
Lee says
There’s fish sauce in your recipe. Is this the fish sauce that’s made of diced fish or the fish sauce that looks like soy sauce?
Fenne Kieken says
The fish sauce that looks like soya sauce.
Melody says
Could I prepare and freeze in bag for later cooking? Or do you think the sauce may breakdown? Sounds delicious!
Joanna Cismaru says
Hi Melody,
Typically when freezing coconut milk by itself it can separate slightly when thawed, although it’s still fine to use but it may be a bit grainy. In this sauce, it should freeze fine but again it might still look a bit grainy, but it’s fine too eat if the grainy texture doesn’t bother you. If you do freeze this, I would thaw it out first before adding it to the slow cooker, since cooking frozen chicken in the slow cooker is not recommended, as there’s a risk of harmful bacteria contaminating the meat before it reaches a safe temperature. What you can do is take this out of the freezer the night before and thaw it out in your fridge over night, then throw it in your slow cooker in the morning.