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!
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.
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! 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. 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. 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!
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
