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.
Course Dinner
Cuisine Asian, Gluten Free, Paleo, Thai
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings 5 servings
Author Kelli Shallal MPH RD



  • 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)


  • 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)


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


  1. 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.)
  2. 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.
  3. Chicken is done when it can easily fall apart and is cooked all the way through.
  4. Serve over lettuce cups with any desired toppings. We filled ours with the thai chicken, shredded cabbage, shredded carrots, crushed cashews, and sliced avocado.

Recipe Notes

Not including toppings, for 5 servings.  thai chicken facts