Crock Pot Thai Chicken with Vegetables
Indulge in the exotic flavors of Crock Pot Thai Chicken with Vegetables, a comforting, slow-cooked dish that combines tender chicken thighs, vibrant vegetables, and a rich, aromatic coconut curry sauce. This easy-to-make recipe features bold ingredients like red curry paste, fresh ginger, and garlic, balanced with the sweetness of brown sugar and a hint of zesty lime juice. Perfect for busy weeknights, this nutritious meal comes together in your crock pot with minimal effort, allowing the flavors to meld beautifully over hours of slow cooking. Serve this hearty Thai-inspired dish over fluffy rice for a wholesome, gluten-free option the whole family will love. Garnished with fresh cilantro, it’s a feast for the senses and a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 14 oz can Coconut milk
- 2 tbsp Red curry paste
- 3 tbsp Soy sauce (or tamari for gluten-free)
- 2 tbsp Brown sugar
- 3 cloves Garlic
- 1 tbsp Fresh ginger
- 1 large Red bell pepper
- 2 large Carrots
- 1 medium Zucchini
- 1 medium Onion
- 2 tbsp Lime juice
- 2 tbsp Fresh cilantro
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tsp Cornstarch (optional, for thickening)
- 2 tbsp Water (optional, for thickening)
- 4 cups Cooked rice (for serving)
Instructions
Peel and chop the garlic and ginger finely.
Slice the red bell pepper, carrots, zucchini, and onion into thin strips or bite-sized pieces.
In a medium bowl, whisk together the coconut milk, red curry paste, soy sauce, brown sugar, garlic, ginger, lime juice, salt, and black pepper.
Place the chicken thighs at the bottom of the crock pot.
Pour the coconut milk sauce over the chicken to fully coat it.
Add the sliced vegetables (red bell pepper, carrots, zucchini, and onion) on top of the chicken.
Cover the crock pot with a lid and cook on low heat for 4-5 hours, or until the chicken is tender and fully cooked.
If you'd like to thicken the sauce, mix the cornstarch and water in a small bowl to form a slurry. Stir it into the crock pot during the final 20 minutes of cooking.
Once cooked, remove the chicken and shred it with two forks, or leave it whole as desired. Return it to the crock pot and mix well with the sauce and vegetables.
Garnish with fresh cilantro before serving.
Serve hot over cooked rice. Enjoy!
Nutrition Facts
Calories |
2440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 8369 mg | 364% | |
| Total Carbohydrate | 350.7 g | 128% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 81.3 g | ||
| Protein | 140.3 g | 281% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 341 mg | 26% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3646 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
