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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.
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.
- 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!
Calories: 610kcal | Carbohydrates: 4g | Protein: 40g | Fat: 48g | Saturated Fat: 15g | Cholesterol: 222mg | Sodium: 582mg | Potassium: 648mg | Fiber: 1g | Sugar: 2g | Vitamin A: 348IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 3mg