Thai Chicken Crock Pot
Transform your weeknight dinners with this irresistibly flavorful Thai Chicken Crock Pot recipe! Tender, slow-cooked chicken thighs are bathed in a creamy, aromatic sauce made with coconut milk, Thai red curry paste, peanut butter, and just a touch of honey for subtle sweetness. Vibrant red bell peppers, julienned carrots, and fresh baby spinach add bursts of color and nutrition, while fragrant ginger, garlic, and lime juice elevate the dish to culinary perfection. Best of all, the Crock Pot does all the hard work, making this a stress-free yet exotic meal perfect for busy nights. Serve this savory-sweet masterpiece over fluffy jasmine rice or rice noodles, and top it off with a sprinkle of fresh cilantro for a restaurant-quality finish. Perfectly satisfying, gluten-free adaptable, and packed with authentic Thai flavors, this recipe is guaranteed to delight your taste buds!
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 14 ounces coconut milk
- 2 tablespoons Thai red curry paste
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 3 cloves garlic cloves, minced
- 1 whole red bell pepper, sliced
- 1 whole carrot, julienned
- 2 cups baby spinach
- 2 tablespoons fresh cilantro, chopped (optional garnish)
- 4 cups cooked jasmine rice or rice noodles (for serving)
Instructions
Place the chicken thighs in the bottom of the Crock Pot in a single layer.
In a medium bowl, whisk together the coconut milk, Thai red curry paste, peanut butter, soy sauce, lime juice, honey, grated ginger, and minced garlic until smooth.
Pour the sauce evenly over the chicken thighs in the Crock Pot.
Add the sliced red bell pepper and julienned carrot on top of the chicken and sauce.
Cover the Crock Pot with the lid and set it to cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the chicken is fully cooked and tender.
About 30 minutes before the cooking time ends, open the Crock Pot and add the baby spinach on top. Stir slightly to incorporate it into the sauce. Let the spinach wilt as the dish finishes cooking.
Once the chicken is cooked, use two forks to shred it directly in the Crock Pot (optional). Alternatively, leave the chicken thighs whole if preferred.
Serve the Thai chicken over cooked jasmine rice or rice noodles. Garnish with fresh cilantro, if desired.
Enjoy this comforting and vibrant dish!
Nutrition Facts
Calories |
3834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.8 g | 156% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 3601 mg | 157% | |
| Total Carbohydrate | 392.6 g | 143% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 58.8 g | ||
| Protein | 281.3 g | 563% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 410 mg | 32% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3822 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.
