Easy Crockpot Thai Chicken Recipe

Hello everyone! I don’t know about most of you out there but I love the crockpot, ESPECIALLY in the summer when you don’t want to heat up the house with the oven.  (Phoenix is already a giant oven outdoors, although somehow we hit a record low of 84 yesterday.  I bet we pay for that one in sweat and blood later this summer.)  The only thing is, I hardly ever get to incorporate crockpot meals into my week because I’m away from the house from 6:30AM to 5:30PM every day, which is just too long to leave the food in there for, even on low.  So this week, after our Sunday brunch cook up I decided to throw together a crockpot Thai chicken meal for dinner that night.  That ended up being pretty fantastic because not only did it make enough for us to have for lunch during this week, but there was minimal clean up Sunday night.  Who wants to spend time cleaning up the kitchen on a Sunday night (or any night), not me!  Hope you enjoy this delicious and healthy crockpot Thai chicken meal any day of the week you can fit it in!

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Crockpot Thai Chicken

A healthy and delicious Thai inspired meal with little work and all the flavor. Best of all it can be made to suite any diet preference or none preference easily. It's already gluten free, but see substitutions for soy free and peanut free without sacrificing flavor.

Prep Time10 mins

Cook Time7 hrs

Total Time7 hrs 10 mins

Course: Dinner

Cuisine: Asian, Gluten Free, Paleo, Thai

Servings: 5 servings

Author: Kelli Shallal MPH RD

Ingredients

Sauce

• 1 cup chicken broth low sodium, organic
• 1 can coconut milk lite
• 1 tbsp honey
• 1/3 cup peanut butter natural, smooth (sub cashew butter for peanut free)
• 2 tbsp sirracha
• 1/4 cup raw coconut aminos (or low sodium soy sauce)
• 1 tbsp fish sauce
• 2 tbsp minced garlic (or one clove fresh)
• 1/4 cup cilantro fresh (chopped if blending by hand)

Crockpot

• 1/3 cup chopped jalapenos (I used frozen)
• 1/2 large yellow onion chopped
• 1 red bell pepper chopped
• 1/4 cup cilantro fresh, chopped
• 12 chicken tenders or 4-5 chicken breast (I used frozen)

Toppings/Serving

• 1 head of butter lettuce
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1/2 cup cashews or peanuts
• 1 avocado

Instructions

• Combine all ingredients for sauce in a food processor, blender, or mix by hand until smooth. (If you mix by hand be sure to chop your cilantro to very fine and use pre-minced garlic.)
• Turn the crockpot on low (for 7-8 hours cook time) and on high for (4-5 hours cook time), I used low but do whatever time allows for you! Add all your chicken and veggies, then pour the sauce over the top. Make sure the sauce covers the bottom of the crockpot.
• Chicken is done when it can easily fall apart and is cooked all the way through.
• Serve over lettuce cups with any desired toppings. We filled ours with the thai chicken, shredded cabbage, shredded carrots, crushed cashews, and sliced avocado.

Notes

Not including toppings, for 5 servings.  

Tried this recipe?I'd love to see what you made! Tag me @hungryhobbyRD or tag #hungryhobby if you try this recipe!