Crockpotthaichicken 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.

CROCKPOT THAI CHICKEN

Steps:

• Add chicken to crockpot: Place the chicken in the crockpot directly. You can cut it up in smaller pieces if using chicken breasts.
• Combine the sauce ingredients: In a small bowl mix the rest of the ingredients together. Whisk until sauce is smooth. Pour the sauce over the chicken and toss the chicken with the sauce so that it's fully covered. There should be enough sauce to fully cover the chicken, if not add a bit more water.
• Cook: Cook on low for 5 to 6 hours or high for 4 hours.
• Garnish and serve: Garnish with parsley or Thai basil and serve over rice or noodles.

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.

CROCK POT THAI CHICKEN CURRY

Steps:

• Peel and chop all the vegetables.
• Combine the sauce ingredients (from ginger down) in the bottom of your crock pot. Add the chicken and stir or flip to get the sauce all over the chicken.
• Add the vegetables on top of the chicken. Don't worry about stirring.
• Cook on low 6-8 hours or high 4-6 until the chicken is cooked through and vegetables are tender. I cooked mine on low for 7 hours and wished it had been 6. Every crock pot is different so keep an eye on it if you can.
• Stir everything gently to combine and serve over rice.

SLOW COOK THAI CHICKEN

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.