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Discover the ultimate comfort food with this mouthwatering Crockpot Thai Chicken, bursting with Thai-inspired flavors and tantalizing aromas. It’s a fuss-free, flavor-packed dish that will whisk you away to culinary paradise in no time!
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The Best Crockpot Thai Chicken Recipe
Get ready to fall head over heels for this incredibly flavorful Crockpot Thai Chicken! I’m so excited to share this recipe with you, my friends, because it’s not only a breeze to make, but it’s also an absolute flavor explosion in every bite. Imagine tender, juicy chicken slow-cooked to perfection, soaked in a rich and creamy sauce that’s bursting with aromatic Thai spices, peanut butter, and a touch of heat from Sriracha sauce. One taste of this heavenly dish, and I promise you’ll be hooked!
Why You’ll Love This Crockpot Thai Chicken
- Simple Recipe! This easy recipe doesn’t require any hard to find exotic ingredients and once you put everything into the crockpot it does all of the hard work for you!
- Authentic Thai Flavors! Together a sauce made with peanut butter, coconut milk, Thai curry paste, and fresh ginger creates the most amazing chicken dish bursting with Thai flavors.
- Meal Prep Perfect! This chicken is perfect for busy weeknights. And the leftovers keep really well in both the fridge and freeze, which means it’s a great make-ahead meal too.
Ingredients You’ll Need
- Chicken thighs or breasts – Chicken thighs are juicy and tender, while breasts are leaner. Both work well in this dish, but thighs will give you a slightly richer flavor. You can also use turkey or firm tofu for a different protein option.
- Fresh ginger – Ginger adds warmth and zing to the sauce. Fresh is best, but you can substitute it with ¼ teaspoon of ground ginger if needed.
- Sesame oil – This oil provides a distinct, nutty flavor. You can replace it with olive or vegetable oil, but the taste might be slightly different.
- Fish sauce – This essential Thai ingredient adds umami and depth. For a vegetarian or vegan alternative, use soy sauce or tamari.
- Sriracha sauce – This hot sauce brings a touch of heat. Feel free to adjust the amount or substitute it with your favorite hot sauce to suit your spice preferences.
- Peanut butter – Creamy peanut butter contributes richness and nuttiness to the dish. For those with allergies, almond or cashew butter can be used instead.
- Red pepper flakes – These add a bit of heat and spice. Adjust the amount based on your desired spice level or omit them altogether for a milder dish.
- Coconut milk – This imparts a creamy, slightly sweet flavor. You can use light coconut milk if you want to reduce the calories and fat content.
- Red curry paste – This paste brings an authentic Thai taste and aroma. You can substitute with yellow or green curry paste for a slightly different flavor profile.
- Salt and pepper – Season the dish to your taste. You can always adjust the amount after the dish has cooked to ensure the perfect balance.
How To Make Crockpot Thai Chicken
Making this crockpot Thai chicken curry dish is shockingly easy and totally foolproof! All you have to do is dump everything into the slow cooker in the afternoon and you’ll have a ready to eat main course by dinner time!
Make The Sauce
Let’s whip together the tasty sauce! To do this, just whisk all the ingredients (minus the chicken) together in a small bowl until a smooth sauce forms.
Place the chicken thighs into the crockpot. If you are using boneless skinless chicken breasts you should cut them up into pieces. Then pour the sauce over the chicken in the crockpot and toss it together with the sauce. You want every surface of the chicken covered in the sauce. If there isn’t enough sauce you can add a bit of water to thin it out.
Cook The Chicken
After all the ingredients are in the slow cooker, you can start cooking the Thai chicken! Put the lid on the crockpot and turn the heat on low for 5 to 6 hours or high for 4 hours. Then you can just go about your day as the chicken cooks.
Garnish And Serve
Once the chicken is done cooking, garnish it with some parsley, cilantro, or Thai basil and a squeeze of lime juice if you like. Then serve the crockpot Thai chicken over some steamed white or brown rice enjoy. You could even serve it over noodles, cauliflower rice, or make lettuce wraps!
Frequently Asked Questions
Can I use frozen chicken in the crockpot?
While I recommend using thawed chicken for the best results, you can use frozen chicken if you’re in a pinch. Just note that the cooking time might be slightly longer, so make sure to check for doneness before serving.
What can I serve with this dish?
This Crockpot Thai Chicken is delicious served over jasmine or basmati rice, noodles, or even quinoa. You can also serve it with steamed or stir-fried veggies for a complete, satisfying meal.
Can I add vegetables to this Crockpot Thai Chicken recipe?
Definitely! You can add vegetables like bell peppers, snow peas, or baby corn to the dish for added nutrition and color. Add them to the crockpot about 30 minutes before the end of the cooking time to ensure they remain tender-crisp and don’t become overly soft.
Can I make this in the Instant Pot?
Absolutely! Simply use the Sauté mode to sauté the chicken in a little bit of oil first, then add the rest of the ingredients. Close the lid and set the timer for 10 minutes on high pressure. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Remove the lid and serve over rice or noodles.
Can I make this on the stovetop?
You can even make this in a skillet on the stove top. One easy way to do it is to mix all the ingredients together and add it to a skillet and let it simmer for about 15 to 20 minutes until the chicken is cooked through and the sauce reduces and thickens a bit.
Expert Tips
- Thicken the sauce: In a small bowl, mix 1-2 tablespoons of cornstarch with an equal amount of cold water until smooth. Stir the slurry into the sauce in the slow cooker during the last 15-20 minutes of cooking.
- Whisk the sauce well. Make sure to stir the sauce until the peanut butter and curry paste are fully incorporated. You really want the chicken to be saturated in all the flavors.
- Don’t overcook the chicken. You can leave the chicken in the crock pot for hours to cook, but it’s still possible to overcook it, which will turn it into mush.
- Make it mild. If you want to make a milder version of this Thai chicken recipe you can omit the red pepper flakes and cut back on the amount of red curry paste used.
Storage
Store any leftover Crockpot Thai Chicken in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. To reheat, thaw the frozen leftovers in the fridge overnight and reheat in a saucepan over low heat until heated through.
Other Delicious Must Try Recipes
- Crockpot Salsa Chicken
- Slow Cooker Corned Beef
- Spicy Thai Chicken and Veggie Noodles
- Egg Drop Soup
- Thai Chicken Salad
- Pad Thai
- Skillet Chicken Satay
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
4.43 from 70 votes
Crockpot Thai Chicken
Prep 5 minutes minutes
Cook 6 hours hours
Total 6 hours hours 5 minutes minutes
8
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Indulge in the rich and aromatic flavors of this Crockpot Thai Chicken, a simple yet tantalizing dish that brings the taste of Thai cuisine right to your table. Just toss the ingredients in your slow cooker, and let it work its magic for a mouthwatering, stress-free meal.
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Ingredients
- 3 pounds chicken thighs (boneless and skinless, or chicken breasts)
- 1 teaspoon fresh ginger (grated)
- 1½ cups water
- 1 tablespoon sesame oil
- 1 tablespoon fish sauce
- 1 – 2 teaspoon Sriracha sauce (or your favorite hot sauce)
- 3 tablespoons smooth peanut butter
- ½ teaspoon red pepper flakes
- ½ cup coconut milk
- 3 tablespoons red curry paste
- salt and pepper ( to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
In a small bowl mix the rest of the ingredients together. Whisk until sauce is smooth.
Place the chicken in the crockpot directly. You can cut it up in smaller pieces if using chicken breasts. 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 on low for 5 to 6 hours or high for 4 hours.
Garnish with parsley or Thai basil and serve over rice or noodles.
Equipment
Notes
- Chicken selection: You can use either boneless, skinless chicken thighs or breasts for this recipe. Thighs tend to be more flavorful and tender, while breasts are leaner. If using breasts, be cautious not to overcook them, as they can become dry.
- Customize the spice level: Adjust the heat in this dish to your preference by using more or less Sriracha sauce or red pepper flakes. You can also try using different types of chili sauce or paste to experiment with the spice level and flavor profile.
- Add vegetables: Feel free to add your favorite vegetables, like bell peppers, snow peas, or baby corn, to the dish for added color and nutrition. Add them about 30 minutes before the end of cooking to ensure they remain tender-crisp.
- Store any leftover Crockpot Thai Chicken in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. To reheat, thaw the frozen leftovers in the fridge overnight and reheat in a saucepan over low heat until heated through.
Nutrition Information
Serving: 1servingCalories: 289kcal (14%)Carbohydrates: 2g (1%)Protein: 35g (70%)Fat: 15g (23%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 162mg (54%)Sodium: 373mg (16%)Potassium: 492mg (14%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 965IU (19%)Vitamin C: 1mg (1%)Calcium: 31mg (3%)Iron: 2mg (11%)
© Author Joanna Cismaru
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
