Thai Chicken (Crock Pot)

"I like to serve this over rice that has been cooked in coconut milk."
 
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photo by Oliver1010 photo by Oliver1010
photo by Oliver1010
photo by Dying2Live photo by Dying2Live
Ready In:
8hrs 5mins
Ingredients:
8
Serves:
4-6
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ingredients

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directions

  • 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.

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Reviews

  1. I made this recipe today and my wife & I just now finished dinner. I gave my version of it three stars but I know it is at least worth four. I used chicken breasts rather than thighs in an attempt to reduce the fat content. Then, I let it cook too long (11 hours on low). This over-cooked the chicken (which was already, due to being breasts, fairly dry). But, despite my errors, it still turned out with quite good flavor. I can't wait to try it again with thighs and when I can better control the cooking time. I may just also add a bit more peanut butter 'cuz we really like that flavor.
     
  2. I really liked the idea of this dish, and maybe it would turn out better if I used the thighs (I used breast meat, cut into small pieces). I did cook it for 8 hours, but it was still dry (especially the pieces at the bottom of the crock pot--maybe mixing the sauce with the chicken first instead of pouring the sauce over the chicken would help). When I mixed up the sauce, it didn't seem like enough for 2 pounds of chicken--and it wasn't. I might double it next time. Also, I don't think the brand of salsa that I used was that great. I don't usually buy "hot" salsa, so I wasn't familiar with a good brand. That could make a difference.
     
  3. I have been making this recipe for a few years now along with cooking my rice in coconut milk -- both are winners in our house! And FRESH lime juice gives this the best flavor IMO. I also would recommend lowering the cooking time to 6-8 hrs (on low) though.
     
  4. Delicious! I used boneless chicken breasts cut into 2-3 pieces and doubled the sauce as recommended by other reviewers who mentioned the chicken came out dry. I cooked it all day (9 hrs) on low. The taste was wonderful, although I think doubling the sauce is a bit much. It came out a bit soupy, although the sauce was wonderful with the rice. I will definately fine tune the sauce quantity and make this again.
     
  5. This was very very good we served it with rice cooked in coconut milk like suggested and the family loved it. I used medium salsa so it was not to hot for the kids. I used chicken breasts and placed them in frozen and they were not dry. It had a close taste to a thai peanut curry dish I have had before at a thai restaraunt but it was missing something important I think curry so I might try adding some next time.
     
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Tweaks

  1. This is AWESOME!!!!!! ten stars!! I used cashews instead of peanuts!! thanks for sharing!!
     

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