Best Slow Cooker Thai Chicken Recipes

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.

SLOW COOKER THAI GREEN CHICKEN CURRY

Steps:

• Place coconut milk, chicken broth, peanut butter, brown sugar, fish sauce, lime juice, curry paste, garlic, and ginger into the bottom of a slow cooker. Whisk to blend. Add chicken, making sure all sides are coated in sauce. Stir in onion.
• Cover and cook on High for 3 hours. Transfer chicken to a plate and let cool slightly; cut into bite-sized pieces. Return to the slow cooker.
• Mix cornstarch and water together in a small bowl. Stir mixed vegetables and bell pepper into the slow cooker. Cover and continue to cook until chicken is no longer pink in the center and vegetables are tender, about 1 hour, adding cornstarch mixture during last 20 minutes of cook time to thicken if necessary.

SLOW-COOKER THAI PEANUT CHICKEN

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.

SLOW-COOKER THAI COCONUT CHICKEN SOUP

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, onion, bell pepper, garlic, gingerroot, fish sauce and curry paste. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 6 minutes, turning once, until browned on both sides. Place chicken over vegetables in slow cooker. Pour broth over chicken.
• Cover; cook on Low heat setting 5 hours or until chicken is tender. Remove chicken from slow cooker to plate; shred, using 2 forks. Return chicken to slow cooker. Stir in coconut milk, mushrooms and basil. Cover; cook 30 minutes longer or until mushrooms are tender. Stir in lime juice before serving.

SLOW COOKER THAI CHICKEN CURRY

Steps:

• Gently fry the Thai green curry paste in a dry non-stick frying pan until fragrant, then pour in the coconut milk. Mix well until smooth then take off the heat.
• Put the chicken thighs into a slow cooker along with the aubergine, lemongrass stalks, sliced ginger, lime leaves, brown sugar and fish sauce.
• Pour over the curried coconut milk, give everything a good stir with a wooden spoon then cook on low for 6-8 hours.
• Serve with rice and Thai basil scattered over.

SLOW COOKER/CROCK POT THAI RED CURRY CHICKEN

Steps:

• Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 1 to 2 minutes each side or until golden. Transfer to slow cooker.
• Reduce frying pan heat to low. Add remaining oil to pan. Add curry paste and cook, stirring, for 1 to 2 minutes or until aromatic. Add stock and stir until curry paste has dissolved. Add mushroom and bamboo shoots. Pour mixture over chicken and stir to combine.
• Cover and cook on HIGH for 3 1/2 hours. Combine fish sauce, sugar and coconut milk in a jug. Stir into curry. Cover and cook on HIGH for a further 30 minutes.
• Stir in basil. Spoon curry over rice. Serve.

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 CURRY

Steps:

• Whisk together coconut milk and curry paste in a slow cooker. Add chicken, bell peppers, onion, and garlic.
• Cook on Low, stirring halfway, until chicken juices run clear and the vegetables are cooked through, 4 to 5 hours.
• Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes.
• Serve chicken curry over cooked rice. Garnish with coconut and raisins.

SLOW COOKER/CROCK POT THAI CHICKEN CURRY

Steps:

• Add everything to crock pot EXCEPT coconut milk and any fresh vegetables.
• stir well, ensuring chicken bouillon and sugar is dispersed.
• cook on high for 3 hours or until chicken is thoroughly cooked.
• add fresh vegetables and cook for an additional hour or until vegetables are done.
• add coconut milk and stir (coconut milk goes last because it can separate if heated too high).
• heat until desired temperature or eat immediately.
• serve with white rice or coconut rice.

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!

SLOW COOKER CHICKEN THAI RAMEN NOODLES

Steps:

• Combine water, soy sauce, coconut milk, chile paste, and peanut butter in slow cooker crock. Stir in onion, garlic, ginger, green pepper, and diced chicken. Cook on High until chicken is no longer pink, about 4 hours.
• Stir the ramen noodles into the crock; reserve seasoning packets. Cook on High until noodles are soft, 15 to 20 minutes. Season to taste with ramen seasoning packets. Garnish soup with cucumbers, green onions, cilantro, and basil before serving.

SLOW-COOKER THAI CHICKEN AND SHRIMP

Steps:

• Place chicken in 3 1/2- to 4-quart slow cooker. Add coconut milk. Stir in both envelopes of sauce mix, carrots and onion.
• Cover and cook on low heat setting 8 to 10 hours.
• About 30 minutes before serving, heat water to boiling in 2-quart saucepan over high heat. Remove from heat and stir in rice; cover and let stand about 5 minutes or until water is absorbed. Fluff rice with fork before serving.
• Remove chicken from cooker; keep warm. Add shrimp and peas to cooker. Increase heat setting to high. Mix 1/4 cup sauce from cooker and the cornstarch in small bowl; stir into mixture in cooker. Cover and cook 5 to 10 minutes, stirring frequently, until shrimp are pink and firm and sauce has thickened slightly.
• Meanwhile, remove chicken from bones; coarsely chop chicken and return to cooker. Serve chicken mixture over rice. Garnish with peanuts and cilantro.

THAI CHICKEN MEATBALL CURRY (SLOW COOKER)

Steps:

• Mix chicken or turkey, breadcrumbs, half of the cilantro, lemongrass and chile peppers in a large bowl, combining thoroughly.
• If not frying, drop walnut-sized meatballs into a 4 qt slow cooker (I coat with a little oil to make cleanup easier). Cover and cook on High for about 1 hour to set the meatballs. (For all I know you don't need to do this - it might work just as well with the sauce added immediately - but this is how I did it).
• Combine the remaining ingredients except the cilantro in a small bowl; pour over the meatballs, reduce to Low and cook for 4 hours, or cook on High for 2 hours.
• If frying, form the meat into walnut-sized meatballs. Heat oil in a large skillet and quickly fry the meatballs until browned. Transfer to slow cooker.
• Make the sauce as in Step 3 and pour into the frying pan, stirring to scrape up the fond; pour over the meatballs and cook on Low for 6 hours or on High for 3 hours.
• Serve immediately with steamed rice, garnished with the remaining cilantro.

EASY SLOW COOKER THAI CHICKEN WITH BASIL

Steps:

• Combine chicken, bell pepper, soy sauce, fish sauce, Thai chile, lime juice, rice vinegar, and ginger in a slow cooker.
• Cook on Low until chicken is tender, about 5 1/2 hours. Add basil and cook until wilted into the sauce, about 30 minutes more. Season with salt and pepper.

SLOW COOKER THAI CHICKEN -- WEIGHT WATCHERS RECIPE - (4.2/5)

Steps:

• In a 4x6 quart slow cooker, whisk together coconut milk, 4 teaspoons curry paste and salt until blended. Add cauliflower, potatoes, pepper and carrots; toss to mix and coat. Rub 2 teaspoons curry paste all over chicken; place chicken on top of vegetable mixture. Cover slow cooker and cook on LOW setting until chicken is cooked through and vegetables are tender, about 5 to 6 hours. Remove chicken to a cutting board and cut into bite-size pieces (or shred using two forks); set aside. Stir peanut butter and remaining 1 teaspoon curry paste into slow cooker until blended. Add chicken back to slow cooker with cilantro and scallions; gently stir to coat. Spoon onto plates or into bowls and serve with lime wedges; sprinkle each serving with 1 teaspoon peanuts. Yields about 1 1/2 cups per serving. Notes: Make sure to cut the cauliflower, carrots and potatoes into similar-size small pieces so they cook through in a similar amount of time. Season to taste with salt and fresh lime juice before serving, if desired. For a spicier kick, serve with sriracha sauce on the side.

SLOW COOKER THAI CHICKEN MASSAMAN CURRY

Steps:

• Combine chicken, curry powder, salt, pepper, garlic, onion, bell pepper, broth and coconut milk in a slow cooker. Cook on low for 4-6 hours. Read more: http://www.thegraciouspantry.com/clean-eating-slow-cooker-thai-chicken-massaman-curry/#ixzz3iKTngqGF © The Gracious Pantry. All rights reserved. Follow us: @graciouspantry on Twitter | GraciousPantry on Facebook

EASY SPICY THAI SLOW COOKER CHICKEN

Steps:

• Stir together the sesame salad dressing, Thai chili paste, ginger garlic paste, and peanut butter in a bowl until the mixture is well combined. Dip chicken pieces in the mixture, and place into a slow cooker. Pour the remaining sauce over the chicken. Set the cooker to Low, and cook 4 to 6 hours, until the chicken is very tender.

SLOW-COOKER THAI CHICKEN THIGHS

Steps:

• Place chicken in slow cooker sprayed with cooking spray. Mix next 5 ingredients until blended; pour over chicken. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
• Spoon rice onto platter. Remove chicken from slow cooker, reserving sauce in slow cooker; place chicken on rice. Skim fat from surface of sauce; discard fat. Pour 1/2 cup sauce over chicken; discard remaining sauce.
• Top chicken with cilantro and nuts.

SLOW COOKER CHICKEN PAD THAI

Steps:

• Heat a slow cooker on Medium.
• Heat a non-stick frying pan over high heat; cook chicken in hot pan until browned on all sides, about 5 minutes. Transfer chicken to slow cooker.
• Mix salsa, peanut butter, coconut milk, soy sauce, 2 tablespoons cilantro, garlic, ginger, lime zest, and lime juice in a bowl; pour over chicken. Season with salt and pepper.
• Cook on Medium for 2 hours; add mushrooms, red bell pepper, yellow bell pepper, and snow peas. Continue to cook, 45 minutes to 1 hour.
• Place noodles in a large bowl and cover with hot water. Stir and soak until softened, about 15 minutes. Drain and rinse thoroughly.
• Serve chicken mixture atop noodles on a serving dish and garnish with bean sprouts, peanuts, and 2 tablespoons cilantro.

THAI GREEN CHICKEN CURRY IN A SLOW COOKER

Steps:

• Tip the chicken chunks into the slow cooker along with the potatoes, carrot, capsicum, zucchini, mushrooms and chilli. Mix the curry paste with the coconut milk and pour this into the pot. Stir all the ingredients together mixing together well. Put the slow cooker on for 4 hours and 10 minutes. Our slow cooker only has one setting while some others can be set to low, medium and high. I would imagine that you would want to set your cooker to medium. Forty-five minutes before the end of cooking time, add the snow peas, baby peas and cashews. Serve with rice and topped with some sprigs of coriander if you like.