Frank's Favorite Slow-Cooker Thai Chicken Recipe
Chicken thighs get lots of Thai flavor when slow cooked with salsa with peanut butter, coconut milk, and fresh ginger. Serve over lots of hot white rice.
I love this recipe. I've made it twice with a few alterations. I have doubled the sauce both times and not really measured: used a jar medium salsa, a whole can full fat coconut milk, about half a jar of creamy pb, half a lime, about 4 tablespoons low sodium soy sauce, a dash of white sugar, a nice little chunk of fresh ginger grated, and added sriracha (about 4 tablespoons). The first time I used chicken breast cut up into bite size pieces and the second time I used boneless skinless thighs and did the same. I definitely enjoyed the thighs more. I also added half a sweet onion, a red bell pepper, and about a teaspoon of minced garlic. Both times I cooked on high for about 4 and a half hours and served over jasmine rice with lots of chopped fresh cilantro and peanuts! This ones so easy and delicious, definitely a keeper!
My husband raved! I made some adjustments based on taste: added generous salt, pepper, and red pepper flakes. Added more peanut butter and whole can of coconut milk. Also added a ton of veggies which were great: red bell pepper, onion, broccoli, and frozen peas n carrots. Done in 3.5 hours on high! I used chicken breasts cut into strips.
This was wonderful! Due to my love (some might call it an obsession!) for cilantro, I chopped up a third of a bunch and threw that in with all the other ingredients, as well as using it as a garnish, along with crushed peanuts. I also used a whole can of reg coconut milk, upped the pb to 1/2c, and lowered the salsa to 1/2c. Served over jasmine rice, and it still had that great peanut-y taste. Perfect! Hubby couldn't stop raving, 2 and 4 yr olds gobbled it up right away-- will definitely be making this again! Thank you!
Delicious and easy. Made only a few changes, creamy pb and whole coconut milk. A little spicy but even the 4 year old didn't mention it was too hot. Thanks Frank!
I have used Frank's recipe and liked it a lot. I have also made it stove top with some changes: 4 chicken thighs, chopped onion and celery tossed in 2 tablespoons of virgin olive oil in a dutch oven. Add 1/4 cup of lemon juice. Cover. Place in 350 oven for about 20 minutes. Put on stove - medium heat. Add a can of coconut milk, 1/2 cup of almond butter, 1/2 cup of hot salsa, and 16 (approx) ounces of chicken stock. 2 Teaspoons Penzey's Bangkok blend, 2 teaspoons Penzey's Ginger. bring to a boil. then let simmer for another 20 minutes or so. Thighs should break apart in nice chunks. (Recipe 2 is totally different by adding 1 tablespoon Penzey's NOW Curry). Recipe 3 is exchanging almond butter for 1 can of organic Pumpkin. Salt and pepper to taste. If you have it i also add some fish sauce and sweet chili paste but these are an expense if you don't already enjoy cooking this way. Thanks Frank!
Spicy curry paste and creamy coconut milk are the stars of this slow cooker Thai chicken curry recipe, while bell peppers add just a touch of sweetness.
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