Thai Chicken Crock Pot Recipes

CROCKPOT THAI CHICKEN CURRY

Crockpot Thai Chicken Curry image

This Crockpot Thai Chicken Curry is healthy, tasty, & only takes one dish & five minutes to put together! 3 hours of cook time & you've got one yummy meal!

Provided by Jennifer Debth

Categories Main

Time 3h5m

Number Of Ingredients 15

Ingredients

1 (14 oz) can full fat coconut milk (could also use lite)
1/4 cup peanut butter
2 tablespoons red curry paste
2 tablespoons fish sauce
3 tablespoons lime juice
2 tablespoons brown sugar
4 cloves garlic (minced or pressed)
1/2 cup chicken stock
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
1 1/2 pounds boneless skinless raw chicken breasts
red bell peppers (sautéed - optional, but recommended*)
cilantro (for topping)
peanuts (for topping)
sliced green onions (for topping)

Steps:

Grease crockpot with cooking spray.
Whisk together sauce ingredients: coconut milk, peanut butter, red curry paste, fish sauce, lime juice, brown sugar, garlic, chicken stock, ground ginger, and crushed red pepper flakes directly in the crockpot.
Place chicken breasts on top.
Spoon sauce over the chicken, so it's fully submerged.
Cook in crockpot on LOW for 3 hours.
After 3 hours, remove chicken from the crockpot and cut into large, bite sized chunks. Place back into the sauce and stir to coat.
Serve immediately with sauteed bell peppers over rice. Top with chopped cilantro, crushed peanuts, and sliced green onions.

Nutrition Facts : Calories 538 kcal, Carbohydrate 16 g, Protein 43 g, Fat 34 g, SaturatedFat 21 g, Cholesterol 109 mg, Sodium 1040 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

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

Ingredients

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 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

Ingredients

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

CROCKPOT THAI CHICKEN

Crockpot Thai Chicken image

Crockpot Thai Chicken is a really easy and delicious weeknight dinner, encompassing flavors that we all know and love about Thai food. These chicken thighs deliver big flavors and come in a creamy, silky and smooth Thai flavored sauce, slowly cooked to perfection.

Provided by Joanna Cismaru

Categories Dinner Main Course

Time 6h5m

Number Of Ingredients 11

Ingredients

3 pound chicken thighs (boneless and skinless, or chicken breasts)
1 teaspoon fresh ginger (grated)
1 1/2 cups water
1 tablespoon sesame oil
1 tablespoon fish sauce
1 - 2 teaspoon Sriracha sauce (or your favorite hot sauce)
3 tablespoon peanut butter
1/2 teaspoon red pepper flakes
1/2 cup coconut milk
3 tablespoon red curry paste
salt and pepper to taste

Steps:

Add chicken to crockpot: Place the chicken in the crockpot directly. You can cut it up in smaller pieces if using chicken breasts.
Combine the sauce ingredients: In a small bowl mix the rest of the ingredients together. Whisk until sauce is smooth. Pour the sauce over the chicken and toss the chicken with the sauce so that it's fully covered. There should be enough sauce to fully cover the chicken, if not add a bit more water.
Cook: Cook on low for 5 to 6 hours or high for 4 hours.
Garnish and serve: Garnish with parsley or Thai basil and serve over rice or noodles.

Nutrition Facts : Calories 610 kcal, Carbohydrate 4 g, Protein 40 g, Fat 48 g, SaturatedFat 15 g, Cholesterol 222 mg, Sodium 582 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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

Ingredients

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.

CROCK POT THAI CHICKEN THIGHS

Crock Pot Thai Chicken Thighs image

Make and share this Crock Pot Thai Chicken Thighs recipe from Food.com.

Provided by KelBel

Categories Chicken Thigh & Leg

Time 6h5m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

8 boneless skinless chicken thighs
1 (16 ounce) jar cilantro salsa (or any salsa you prefer)
1/2 cup peanut butter (crunchy or creamy)
2 teaspoons ginger
2 tablespoons soy sauce
2 teaspoons lime juice

Steps:

Put all ingredients in crock pot on low for 6-8 hours.
Garnish with cilantro, scallions, and peanuts.
Serve with jasmine rice made with half coconut milk and half water (1 cup raw rice, 1 cup water, 1 cup coconut milk).

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

Ingredients

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 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

Ingredients

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!