Slow Cook Thai Chicken Recipes

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 CHICKEN SOUP

Steps:

• Whisk together coconut milk, broth, peanut butter, curry paste, fish sauce, soy sauce, brown sugar, garlic, ginger, and red pepper flakes in greased crockpot.
• Add in chicken breasts, onion, carrots, pepper, mushrooms, and broccoli.
• Stir to combine.
• Cover and cook on HIGH for 3-4 hours or LOW 6-8 hours.
• Remove chicken and cut into chunks.
• Stir back into soup.
• Stir in lime juice.
• Taste and re-season with salt, more curry paste, red pepper flakes, if necessary.
• Serve over brown rice or noodles and garnish with cilantro and peanuts.

SLOW-COOKER THAI GREEN CURRY RECIPE BY TASTY

Steps:

• Sear the chicken in batches in a few tablespoons of oil, seasoning with salt and pepper as you go.
• Transfer to the slow cooker and spoon over the Thai green curry paste and drizzle over the soy sauce.
• Cook on high for 2.5 hours.
• Stir in the peppers, green beans, chilli, and coconut milk.
• Cook for a further 30 minutes.
• Serve over rice.
• Enjoy!

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.

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!

THAI CHICKEN CURRY

Steps:

• In a 5 - 7 quart slow cooker stir together coconut milk, chicken broth, red curry paste, brown sugar, coriander, cumin, ginger and garlic. Season lightly with salt (about 1/4 tsp).
• Add chicken, carrots and onions to slow cooker and submerge lemongrass in broth. Cover and cook on low heat until chicken is cooked through and tender, about 5 hours, while adding in bell pepper during last 45 minutes of cooking.
• Remove chicken from slow cooker and let rest a few minutes then shred. Remove lemongrass if used.
• Stir peanut butter, lime juice and fish sauce into mixture into slow cooker, then toss in chicken and half of the cilantro.
• Season with a little more salt to taste (I needed another 1/4 tsp). Serve warm with rice, sprinkle with peanuts and remaining cilantro.

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 THAI RED CURRY

Steps:

• Put all the ingredients except lime juice and basil/coriander into a slow cooker and stir to combine.
• Cover with the lid and cook on high for 4hr, until chicken is cooked through and the butternut squash is tender when pierced with a knife (see GH Tip).
• Season to taste with salt, pepper and lime juice and stir through most of the basil/coriander. Serve with jasmine rice and the remaining basil scattered over the top.

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.