Slow Cooker Thai Chicken
Transform your weeknight dinners with this irresistible Slow Cooker Thai Chicken recipe—an effortless yet flavor-packed meal that's sure to impress! Tender, fall-apart chicken thighs simmer in a luscious peanut-coconut sauce infused with aromatic garlic, ginger, and zesty red curry paste. A touch of soy sauce and fish sauce adds umami depth, while brown sugar and lime juice balance the heat with subtle sweetness and tang. Perfectly suited for busy schedules, this dish requires just 15 minutes of prep before your slow cooker works its magic. Serve over fluffy jasmine rice or tender noodles, and finish with a sprinkle of fresh cilantro and crunchy chopped peanuts for a fragrant, textural contrast. Whether you're hosting guests or simply craving bold flavors at home, this creamy, comforting Thai chicken is a guaranteed hit.
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Recipe Information
Ingredients
- 2 pounds Boneless, skinless chicken thighs
- 13.5 ounces Coconut milk
- 0.5 cups Peanut butter
- 0.25 cups Soy sauce
- 2 tablespoons Brown sugar
- 2 tablespoons Red curry paste
- 2 tablespoons Lime juice
- 3 cloves Minced garlic
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Fish sauce
- 0.5 teaspoons Salt
- 0.5 teaspoons Red pepper flakes (optional)
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 2 tablespoons Chopped peanuts (for garnish)
Instructions
Place the boneless, skinless chicken thighs in the slow cooker in a single layer.
In a medium mixing bowl, whisk together the coconut milk, peanut butter, soy sauce, brown sugar, red curry paste, lime juice, minced garlic, grated ginger, fish sauce, salt, and red pepper flakes (if using) until smooth and well combined.
Pour the peanut sauce mixture over the chicken in the slow cooker, ensuring the chicken is fully coated.
Cover the slow cooker with the lid and cook on high for 4 hours or on low for 6-7 hours until the chicken is tender and fully cooked through.
Once the chicken is done cooking, use a fork to shred it directly in the slow cooker if desired, or serve the chicken whole with the sauce spooned over it.
Serve the Thai chicken over cooked rice or noodles and garnish with chopped cilantro and chopped peanuts before serving.
If desired, offer lime wedges on the side for an extra squeeze of citrus freshness.
Nutrition Facts
Calories |
3051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.2 g | 223% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 16.1 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 6412 mg | 279% | |
| Total Carbohydrate | 100.5 g | 37% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 61.5 g | ||
| Protein | 275.5 g | 551% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 281 mg | 22% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3820 mg | 81% | |
*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.
