Slow Cooker Thai Chicken Recipes

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FRANK'S FAVORITE SLOW-COOKER THAI CHICKEN



Frank's Favorite Slow-Cooker Thai Chicken image

Chicken thighs get delish with a family-pleasing, super-easy crock pot recipe. Only one step, start in the morning, ready when you get home. Just add your favorite rice.

Provided by sweet-potato

Categories     World Cuisine Recipes     Asian

Time 8h15m

Yield 4

Number Of Ingredients 10

¾ cup hot salsa
¼ cup chunky peanut butter
¾ cup light coconut milk
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon white sugar
2 tablespoons grated fresh ginger
2 pounds skinless chicken thighs
½ cup chopped peanuts, for topping
2 tablespoons chopped cilantro, for topping

Steps:

  • Combine the salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the crock of a slow cooker; mix well. Place the chicken in the sauce, spoon mixture over chicken to coat.
  • Place the lid on the cooker and set to LOW. Cook until chicken is very tender and sauce has thickened, 8 to 9 hours. A meat thermometer, inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C). Garnish with peanuts and cilantro before serving.

Nutrition Facts : Calories 561.7 calories, Carbohydrate 13.7 g, Cholesterol 136.8 mg, Fat 35.9 g, Fiber 3.6 g, Protein 47.6 g, SaturatedFat 9.1 g, Sodium 859.7 mg, Sugar 4.9 g

SLOW COOKER THAI CHICKEN



Slow Cooker Thai Chicken image

I found this recipe on a Betty Crocker site. The original recipe uses chicken thighs, but this version uses boneless, skinless breasts.

Provided by Claire312

Categories     Chicken Breast

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 8

1 -1 1/2 lb boneless skinless chicken breast
3/4 cup salsa
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated gingerroot
1/4 cup chopped peanuts
1/2 cup peanut butter
2 tablespoons fresh cilantro

Steps:

  • Place chicken in crockpot.
  • Mix other ingredients except cilantro.
  • Pour over chicken.
  • Cook for 4 hours on low.
  • Sprinkle cooked chicken with cilantro. This is great served with rice!

SLOW COOK THAI CHICKEN



Slow Cook Thai Chicken image

Slow cooked chicken breasts in a rich, peanutty, slightly spicy sauce. Serve over rice.

Provided by DELTAQUEEN50

Categories     World Cuisine Recipes     Asian     Thai

Time 5h20m

Yield 6

Number Of Ingredients 16

6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 large red bell pepper, seeded and sliced into strips
1 large onion, coarsely chopped
½ cup chicken broth
¼ cup soy sauce
1 tablespoon ground cumin
3 cloves garlic, minced
½ teaspoon red pepper flakes
salt and pepper to taste
2 tablespoons cornstarch
⅔ cup creamy peanut butter
1 tablespoon soy sauce
¼ cup lime juice
3 green onion, chopped
¼ cup chopped fresh cilantro
½ cup chopped roasted peanuts

Steps:

  • Place the chicken breast strips, bell pepper and onion into a slow cooker. Pour in the chicken broth and 1/4 cup of soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper. Stir to blend, then cover and cook on Low for 4 1/2 to 5 hours.
  • Remove 1 cup of the liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, and place the lid on the pot.
  • Cook on High for 30 minutes. Garnish with green onions, cilantro and peanuts before serving.

Nutrition Facts : Calories 408.2 calories, Carbohydrate 18.3 g, Cholesterol 61.2 mg, Fat 23.3 g, Fiber 4.3 g, Protein 35 g, SaturatedFat 4.6 g, Sodium 1118.5 mg, Sugar 6 g

SLOW-COOKER THAI PEANUT CHICKEN



Slow-Cooker Thai Peanut Chicken image

Combining sweet, savory and spicy flavors, it's no wonder Thai Peanut Chicken is a take-out favorite. But here's a secret: It doesn't have to come from a take-out box to turn out delicious. You, or rather your slow cooker, can do this dinner at home. Thai cooking is all about combining bright, bold ingredients to create big flavor. Here's how that works in this recipe. First, simply choosing chicken thighs will start you off in the right direction. Thighs have more fat and turn out tender (not dry) when slow cooked. Second, dredging your thighs in flour and then browning, before slow cooking, develops the flavor of the meat and helps the sauce turn out thick and velvety. Combining standard ingredients-your jar of peanut butter and bottle of Worcestershire-with a few more specialized, but still widely available, ingredients-curry paste (more on that below), coconut milk and fresh ginger-allows you to build the flavor you know and love. Finally, letting all these elements stew together in the slow cooker over low heat melds them together, so you end up with a perfectly balanced and fully flavored dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h10m

Yield 6

Number Of Ingredients 15

1 can (13.66 oz) unsweetened coconut milk (not cream of coconut)
1/3 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
2 to 5 tablespoons Thai red curry paste (see Tip)
2 tablespoons gingerroot, peeled and finely chopped
3 cloves garlic, finely chopped
12 boneless skinless chicken thighs (about 2 1/2 lb)
1 teaspoon salt
1/2 cup Gold Medal™ all-purpose flour
2 tablespoons vegetable oil
2 tablespoons packed brown sugar
1 tablespoon lime juice
1/4 cup cilantro leaves
1/4 cup chopped roasted peanuts

Steps:

  • Spray 4-quart slow cooker with cooking spray.
  • In medium bowl, beat coconut milk, peanut butter, soy sauce, Worcestershire sauce, curry paste, gingerroot and garlic with whisk. Set aside.
  • Season chicken with salt. Place flour in shallow bowl. Dredge chicken in flour. Discard remaining flour.
  • In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Arrange half of the chicken in skillet; cook, turning once, 4 to 5 minutes or until lightly browned. Transfer to slow cooker. Pour half of the coconut milk mixture over chicken in slow cooker. Repeat with remaining 1 tablespoon oil and chicken.
  • Transfer to slow cooker, and pour remaining half of sauce over chicken.
  • Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours or until chicken is cooked through (at least 165°F). Transfer chicken to serving bowl.
  • Stir brown sugar and lime juice into sauce in slow cooker. Pour sauce over chicken; garnish with cilantro and peanuts. Serve over rice, if desired.

Nutrition Facts : Calories 620, Carbohydrate 24 g, Cholesterol 180 mg, Fat 6 1/2, Fiber 2 g, Protein 47 g, SaturatedFat 17 g, ServingSize 2 Thighs and About 1/3 Cup Sauce, Sodium 1150 mg, Sugar 10 g, TransFat 0 g

SLOW-COOKER PAD THAI



Slow-Cooker Pad Thai image

I love pad thai, but I hate standing over a hot stir-fry-especially in the summer. This slow cooker version lets me keep my cool and enjoy pad thai, too. -Shawn Barto, Winter Garden, Florida

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 4 servings.

Number Of Ingredients 13

3 boneless skinless chicken breast halves (5 to 6 ounces each)
1/4 cup packed brown sugar
1/4 cup lime juice
2 tablespoons soy sauce
2 garlic cloves, minced
1 teaspoon fish sauce or additional soy sauce
1/4 teaspoon crushed red pepper flakes
8 ounces uncooked Asian lo mein noodles
2 teaspoons butter
2 large eggs, beaten
3 green onions, thinly sliced
1/4 cup chopped salted peanuts
1/4 cup chopped fresh cilantro

Steps:

  • Place chicken in a 1-1/2- or 3-qt. slow cooker. In a small bowl, combine the next 6 ingredients; pour over chicken. Cook, covered, on low until a thermometer inserted in chicken reads 165°, about 4 hours. Remove chicken; cool slightly. Shred chicken with two forks and return to slow cooker., In a large saucepan, cook noodles according to package directions. In a small nonstick skillet, heat butter over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains., Drain noodles. Stir eggs and noodles into slow cooker. Top with green onions, peanuts and cilantro.Freeze option: Double the chicken mixture. Freeze half of cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Prepare noodles and eggs as directed; stir into chicken mixture. Garnish as desired.

Nutrition Facts : Calories 482 calories, Fat 12g fat (3g saturated fat), Cholesterol 157mg cholesterol, Sodium 891mg sodium, Carbohydrate 59g carbohydrate (14g sugars, Fiber 2g fiber), Protein 34g protein.

SLOW-COOKER THAI CHICKEN THIGHS



Slow-Cooker Thai Chicken Thighs image

A slow simmer in the slow cooker is the perfect way to prepare these Thai chicken thighs, which come out tender, juicy, and full of sesame-ginger flavor.

Provided by My Food and Family

Categories     Home

Time 6h10m

Yield 4 servings

Number Of Ingredients 9

8 small bone-in skinless chicken thighs (1-1/2 lb.)
1/4 cup creamy peanut butter
1/4 cup KRAFT Asian Toasted Sesame Dressing
1/4 cup fat-free reduced-sodium chicken broth
1 Tbsp. minced fresh ginger
1 Tbsp. lite soy sauce
2-2/3 cups hot cooked long-grain brown rice
1/4 cup chopped fresh cilantro
2 Tbsp. chopped PLANTERS COCKTAIL Peanuts

Steps:

  • Place chicken in slow cooker sprayed with cooking spray. Mix next 5 ingredients until blended; pour over chicken. Cover with lid.
  • Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
  • Spoon rice onto platter. Remove chicken from slow cooker, reserving sauce in slow cooker; place chicken on rice. Skim fat from surface of sauce; discard fat. Pour 1/2 cup sauce over chicken; discard remaining sauce.
  • Top chicken with cilantro and nuts.

Nutrition Facts : Calories 460, Fat 22 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 30 g

SLOW COOKER THAI CHICKEN CURRY



Slow cooker Thai chicken curry image

Don't slave over a hot stove - our no-fuss Thai chicken curry is quick to prepare, then let your slow cooker do the work. Serve with rice and Thai basil

Provided by Elena Silcock

Categories     Dinner, Main course

Number Of Ingredients 10

3 tbsp Thai green curry paste
400ml coconut milk
800g skinless and boneless chicken thighs, halved
1 aubergine, chopped
2 fresh lemongrass stalks, sliced
thumbsized piece root ginger, sliced
6 lime leaves
1 tbsp brown sugar
1 tbsp fish sauce
cooked rice and fresh Thai basil leaves

Steps:

  • Gently fry the Thai green curry paste in a dry non-stick frying pan until fragrant, then pour in the coconut milk. Mix well until smooth then take off the heat.
  • Put the chicken thighs into a slow cooker along with the aubergine, lemongrass stalks, sliced ginger, lime leaves, brown sugar and fish sauce.
  • Pour over the curried coconut milk, give everything a good stir with a wooden spoon then cook on low for 6-8 hours.
  • Serve with rice and Thai basil scattered over.

Nutrition Facts : Calories 473 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 49 grams protein, Sodium 1.6 milligram of sodium

SLOW-COOKER THAI CHICKEN AND SHRIMP



Slow-Cooker Thai Chicken and Shrimp image

There's something to please everyone in a delightful dish loaded with chicken, shrimp, rice, vegetables and fantastic flavor!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10h25m

Yield 6

Number Of Ingredients 12

1 package (1 pound 4 ounces) bone-in skinless chicken thighs
1 can (14 ounces) coconut milk (not cream of coconut)
1 package (3.5 ounces) Thai peanut sauce mix (2 envelopes)
2 medium carrots, sliced (1 cup)
1 medium onion, chopped ( 1/2 cup)
3 cups water
3 cups uncooked instant rice
1 pound uncooked peeled deveined medium shrimp, thawed if frozen and tails removed
1 cup frozen sweet peas (from 1-pound bag)
1 tablespoon cornstarch
1/3 cup chopped peanuts, if desired
3 tablespoons chopped fresh cilantro, if desired

Steps:

  • Place chicken in 3 1/2- to 4-quart slow cooker. Add coconut milk. Stir in both envelopes of sauce mix, carrots and onion.
  • Cover and cook on low heat setting 8 to 10 hours.
  • About 30 minutes before serving, heat water to boiling in 2-quart saucepan over high heat. Remove from heat and stir in rice; cover and let stand about 5 minutes or until water is absorbed. Fluff rice with fork before serving.
  • Remove chicken from cooker; keep warm. Add shrimp and peas to cooker. Increase heat setting to high. Mix 1/4 cup sauce from cooker and the cornstarch in small bowl; stir into mixture in cooker. Cover and cook 5 to 10 minutes, stirring frequently, until shrimp are pink and firm and sauce has thickened slightly.
  • Meanwhile, remove chicken from bones; coarsely chop chicken and return to cooker. Serve chicken mixture over rice. Garnish with peanuts and cilantro.

Nutrition Facts : Calories 580, Carbohydrate 62 g, Cholesterol 145 mg, Fat 2, Fiber 5 g, Protein 34 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 260 mg

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KETO SLOW COOKER THAI CHICKEN – CHOCZERO
To a 6 qt slow cooker add the coconut milk, peanut butter, soy sauce, ChocZero Caramel Syrup, rice wine vinegar, ginger, garlic, and stir until combined. Cut the chicken breasts into chunks and add to the slow cooker. Set the slow cooker to low and cook for 4-5 hours. Add lime juice and cornstarch/water mixture to the slow cooker and stir slowly.
From choczero.com
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SLOW COOKER THAI-INSPIRED CHICKEN STEW RECIPE - FOOD & WINE
Step 1. In a slow cooker, mix the coconut milk with the ginger, 1 tablespoon of the green curry paste and 1 1/2 teaspoons of the fish sauce. Add the …
From foodandwine.com
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SLOW COOKER THAI CHICKEN SOUP | AMERICAN HEART ASSOCIATION …
Directions. Tip: Click on step to mark as complete. Put the chicken in a 5- to 7-quart slow cooker. Spread the mushrooms and stir-fry mix over the chicken. Pour the broth and coconut milk over all. Cook, covered, on high heat for 4 hours or on low heat for 8 hours, or until the chicken is tender and no longer pink in the center.
From recipes.heart.org
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Top Asked Questions

How long to cook Thai chicken in a crock pot?
Slow Cooker Thai Chicken Recipe – Instructions Place the chicken, bell peppers, teriyaki sauce, vinegar, garlic and red pepper flakes in a crock pot on low for 6-8 hours. You could also cook on high for 4 hours if you are short on time, but I usually do right around 6 hours on low.
What is slow cook Thai chicken?
Slow cooked chicken breasts in a rich, peanutty, slightly spicy sauce. Serve over rice. By DELTAQUEEN50 SavePinPrintShare FacebookTweetEmailSend Text Message Gallery Slow Cook Thai Chicken Slow Cook Thai Chicken Don Witucki Slow Cook Thai Chicken Adrian Blount
How to make Thai soup in a slow cooker?
This slow cooker Thai soup is packed with flavor thanks to the combination of curry paste, coconut milk, fresh ginger, and lime. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Then, place the chicken breast, red bell pepper, onion and ginger in the slow cooker.
How to cook Thai curry in a slow cooker?
Slow Cooker Thai Curry Chicken. Ingredients. Directions. Place sliced onion in the bottom of the insert of your slow cooker. Add coconut milk, garlic, ginger, fish sauce, lime juice, sesame oil, sugar, and spices. Toss to combine. Add in chicken and mix to coat.

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