Best Slow Cook Thai Chicken Recipes
FRANK'S FAVORITE SLOW-COOKER THAI CHICKEN
Chicken thighs get delish with a family-pleasing, super-easy crock pot recipe. Only one step, start in the morning, ready when you get home. Just add your favorite rice.
Provided by sweet-potato
Categories World Cuisine Recipes Asian
Time 8h15m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 561.7 calories, Carbohydrate 13.7 g, Cholesterol 136.8 mg, Fat 35.9 g, Fiber 3.6 g, Protein 47.6 g, SaturatedFat 9.1 g, Sodium 859.7 mg, Sugar 4.9 g
SLOW COOK THAI CHICKEN
Slow cooked chicken breasts in a rich, peanutty, slightly spicy sauce. Serve over rice.
Provided by DELTAQUEEN50
Categories World Cuisine Recipes Asian Thai
Time 5h20m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 408.2 calories, Carbohydrate 18.3 g, Cholesterol 61.2 mg, Fat 23.3 g, Fiber 4.3 g, Protein 35 g, SaturatedFat 4.6 g, Sodium 1118.5 mg, Sugar 6 g
SLOW-COOKER THAI PEANUT CHICKEN
Combining sweet, savory and spicy flavors, it's no wonder Thai Peanut Chicken is a take-out favorite. But here's a secret: It doesn't have to come from a take-out box to turn out delicious. You, or rather your slow cooker, can do this dinner at home. Thai cooking is all about combining bright, bold ingredients to create big flavor. Here's how that works in this recipe. First, simply choosing chicken thighs will start you off in the right direction. Thighs have more fat and turn out tender (not dry) when slow cooked. Second, dredging your thighs in flour and then browning, before slow cooking, develops the flavor of the meat and helps the sauce turn out thick and velvety. Combining standard ingredients-your jar of peanut butter and bottle of Worcestershire-with a few more specialized, but still widely available, ingredients-curry paste (more on that below), coconut milk and fresh ginger-allows you to build the flavor you know and love. Finally, letting all these elements stew together in the slow cooker over low heat melds them together, so you end up with a perfectly balanced and fully flavored dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h10m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 620, Carbohydrate 24 g, Cholesterol 180 mg, Fat 6 1/2, Fiber 2 g, Protein 47 g, SaturatedFat 17 g, ServingSize 2 Thighs and About 1/3 Cup Sauce, Sodium 1150 mg, Sugar 10 g, TransFat 0 g
SLOW COOKER THAI CHICKEN CURRY
Don't slave over a hot stove - our no-fuss Thai chicken curry is quick to prepare, then let your slow cooker do the work. Serve with rice and Thai basil
Provided by Elena Silcock
Categories Dinner, Main course
Number Of Ingredients 10
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.
Nutrition Facts : Calories 473 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 49 grams protein, Sodium 1.6 milligram of sodium
SLOW COOKER THAI CHICKEN
I found this recipe on a Betty Crocker site. The original recipe uses chicken thighs, but this version uses boneless, skinless breasts.
Provided by Claire312
Categories Chicken Breast
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 8
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-COOKED THAI PEANUT CHICKEN
Have a taste for Thai? Throw together this peanutty chicken dish in your kitchen and save the trip to an Asian restaurant.-Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. Transfer to a greased 4- or 5-qt. slow cooker., In a small bowl, combine the peanut butter, orange juice, marmalade, oil, soy sauce, teriyaki sauce, hoisin sauce and 3/4 cup coconut milk; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender., In a small saucepan, bring the rice, water and remaining coconut milk to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Fluff with a fork. Serve with chicken and sauce; sprinkle with peanuts.
Nutrition Facts : Calories 616 calories, Fat 32g fat (9g saturated fat), Cholesterol 76mg cholesterol, Sodium 665mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 3g fiber), Protein 34g protein.
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