Crockpot Thai Chicken Recipes

CROCKPOT THAI CHICKEN CURRY

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.

SLOW-COOKER PAD THAI

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.

SLOW COOK THAI CHICKEN

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.

FRANK'S FAVORITE SLOW-COOKER THAI CHICKEN

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.

CROCKPOT THAI CHICKEN

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.

THAI CHICKEN (CROCK POT)

Steps:

• Place chicken in slow cooker.
• Mix remaining ingredients except chopped peanuts and cilantro; pour over chicken.
• Cover and cook on low setting 8 to 9 hours.
• Sprinkle with peanuts and cilantro.

SLOW COOKER THAI PEANUT CHICKEN

Steps:

• Combine chicken, peanut butter, chicken broth, zucchini, bell peppers, soy sauce, minced garlic, and sugar in a slow cooker. Cover and cook on High for 1 hour. Stir, then cover and continue cooking until chicken is cooked through and vegetables are tender, 2 to 3 more hours. Stir in lime juice.
• If sauce is thinner than you would like, combine 1/2 tablespoon cornstarch (use a full tablespoon if sauce is very thin) with enough water to form a paste. Whisk paste into the peanut butter sauce and allow to cook until thickened. Taste and adjust seasonings if desired.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes. Drain and stir noodles into the chicken and sauce. Garnish with peanuts.

SLOW COOKER THAI CHICKEN

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!

CROCK POT THAI CHICKEN THIGHS

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).