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Crockpot Thai Chicken Thighs
Crockpot Thai Chicken Thighs - delicious chicken thighs in a creamy, silky and smooth Thai flavored sauce, slowly cooked to perfection.
Prep Time5 mins
Cook Time6 hrs
Total Time6 hrs 5 mins
Wash chicken thighs and place them in the crockpot directly.
In a small bowl mix the rest of the ingredients together. Whisk until sauce is smooth. Pour sauce over chicken thighs and using a spoon toss the chicken around. There should be enough sauce to fully cover the chicken, if not add some more water.
Cook on low for 5 to 6 hours or high for 4 hours.
Serve over rice or noodles.
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 decide to 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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Serving: 2thighs | Calories: 488kcal | Carbohydrates: 9.28g | Protein: 45.23g | Fat: 30.46g | Saturated Fat: 11.512g | Polyunsaturated Fat: 6.564g | Monounsaturated Fat: 9.655g | Trans Fat: 0.963g | Cholesterol: 190mg | Sodium: 1387mg | Potassium: 714mg | Fiber: 2g | Sugar: 3.99g | Vitamin A: 500IU | Vitamin C: 4.1mg | Calcium: 40mg | Iron: 2.5mg