Thai Chicken Thighs Crock Pot
Prepare to elevate your weeknight dinner routine with this irresistible Thai Chicken Thighs Crock Pot recipe—an effortless blend of bold flavors and creamy comfort. Featuring tender, slow-cooked boneless chicken thighs bathed in a luscious coconut milk sauce infused with red curry paste, garlic, and fresh ginger, this dish brings authentic Thai-inspired flavors straight to your table. Sweet and savory notes from soy sauce, fish sauce, and brown sugar are perfectly balanced with a hint of zesty lime juice. A medley of vibrant carrots and red bell pepper adds color and texture, while the dish is beautifully finished with fresh cilantro for added freshness. Perfect served over fluffy jasmine rice, this crock pot recipe is a hands-off culinary masterpiece with just 15 minutes of prep and a rich, soul-soothing result. Ideal for busy days or meal prepping, this recipe will quickly become a family favorite.
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Recipe Information
Ingredients
- 2 lbs Boneless, skinless chicken thighs
- 13.5 oz Coconut milk
- 2 tbsp Red curry paste
- 2 tbsp Fish sauce
- 2 tbsp Soy sauce
- 2 tbsp Brown sugar
- 3 cloves Garlic, minced
- 1 tbsp Fresh ginger, minced
- 2 tbsp Lime juice
- 3 Carrots, sliced into rounds
- 1 Red bell pepper, sliced
- 0.25 cup Cilantro, chopped (optional, for garnish)
- 4 cups Cooked jasmine rice (for serving)
Instructions
Place the chicken thighs in the bottom of your crock pot in a single layer.
In a mixing bowl, combine the coconut milk, red curry paste, fish sauce, soy sauce, brown sugar, minced garlic, minced ginger, and lime juice. Whisk until smooth.
Pour the sauce mixture over the chicken thighs, ensuring all the pieces are well-coated.
Add the sliced carrots and red bell pepper to the crock pot, spreading them evenly around and over the chicken.
Cover and cook on low for 4-5 hours or until the chicken is fully cooked and tender.
Once cooked, give the sauce a quick stir to combine flavors. Garnish with chopped cilantro if desired.
Serve the Thai chicken thighs and vegetables over cooked jasmine rice, drizzling the sauce over the top for extra flavor.
Nutrition Facts
Calories |
3666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 5276 mg | 229% | |
| Total Carbohydrate | 391.7 g | 142% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 60.3 g | ||
| Protein | 274.0 g | 548% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 440 mg | 34% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 4237 mg | 90% | |
*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.
