Description
This Thai Slow Cooker Chicken recipe is a delicious and easy way to enjoy the flavors of Thai cuisine at home. Tender chicken thighs simmer in a rich and creamy coconut peanut sauce, infused with red curry and fresh aromatics. Serve this flavorful dish over jasmine rice for a satisfying meal that’s sure to impress.
Ingredients
Scale
Chicken:
- 2 pounds boneless, skinless chicken thighs
Sauce:
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup creamy peanut butter
- 2 tablespoons red Thai curry paste
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon fresh lime juice
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
Vegetables:
- 1 small onion, sliced
- 1 red bell pepper, sliced
Garnish and Serving:
- 1/2 cup chopped cilantro (for garnish)
- cooked jasmine rice (for serving)
- chopped peanuts and lime wedges (optional for serving)
Instructions
- Prepare Vegetables: Place the sliced onion and bell pepper in the bottom of the slow cooker.
- Make Sauce: In a medium bowl, whisk together coconut milk, peanut butter, red curry paste, soy sauce, brown sugar, lime juice, garlic, and ginger until smooth.
- Cook: Place chicken thighs on top of the vegetables, pour sauce over the chicken. Cook on low for 6–7 hours or on high for 3–4 hours.
- Shred Chicken: Remove chicken, shred with forks, return to the slow cooker, stir to combine.
- Serve: Serve over jasmine rice, garnished with cilantro, peanuts, and lime wedges if desired.
Notes
- For extra heat, add diced red chili or crushed red pepper flakes to the sauce.
- This dish can also be made with chicken breasts, though thighs yield juicier results.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup chicken with sauce
- Calories: 410
- Sugar: 7g
- Sodium: 530mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 105mg
