Crockpot Thai Chicken
Indulge in the rich, irresistible flavors of Crockpot Thai Chicken, a comforting and easy-to-make meal that brings the essence of Thai cuisine to your kitchen. Succulent boneless chicken thighs are slow-cooked to perfection in a luscious sauce made from creamy coconut milk, peanut butter, tangy lime juice, and bold red curry paste, creating a perfectly balanced blend of sweet, savory, and spicy flavors. Fresh carrots and red bell pepper add a delightful crunch and vibrant color to this one-pot dish, while garnishes of fragrant cilantro and roasted peanuts offer the perfect finishing touch. Serve this flavorful creation over fluffy jasmine rice for a wholesome, crowd-pleasing dinner that takes minimal prep yet delivers maximum satisfaction. This crockpot recipe is the ultimate hands-off solution for busy weeknights, blending convenience with gourmet-level taste!
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Recipe Information
Ingredients
- 2 pounds Boneless, skinless chicken thighs
- 13.5 ounces Coconut milk
- 0.5 cups Creamy peanut butter
- 0.25 cups Soy sauce
- 2 tablespoons Brown sugar
- 2 tablespoons Fresh lime juice
- 2 tablespoons Red curry paste
- 2 cloves Minced garlic
- 1 teaspoon Grated ginger
- 0.25 cups Water
- 2 medium Carrots, thinly sliced
- 1 medium Red bell pepper, thinly sliced
- 0.25 cups Chopped fresh cilantro (for garnish)
- 0.25 cups Chopped roasted peanuts (for garnish)
- 4 cups Cooked jasmine rice (for serving)
Instructions
Place the chicken thighs in the bottom of the crockpot in an even layer.
In a medium mixing bowl, whisk together the coconut milk, peanut butter, soy sauce, brown sugar, lime juice, red curry paste, minced garlic, grated ginger, and water until smooth and well combined.
Pour the sauce evenly over the chicken thighs in the crockpot.
Add the sliced carrots and red bell pepper on top of the chicken and sauce.
Cover and cook on low heat for 4-5 hours or on high heat for 2-3 hours, until the chicken is tender and fully cooked.
Once the chicken is cooked, carefully shred it in the crockpot using two forks, or leave the thighs whole if preferred.
Stir the sauce and vegetables gently to combine everything evenly. Taste and adjust seasoning with additional soy sauce or lime juice, if desired.
Serve the Thai chicken over cooked jasmine rice, garnished with fresh cilantro and chopped roasted peanuts.
Nutrition Facts
Calories |
4573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.6 g | 234% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 4510 mg | 196% | |
| Total Carbohydrate | 417.6 g | 152% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 70.1 g | ||
| Protein | 313.3 g | 627% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 501 mg | 39% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 5163 mg | 110% | |
*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.
