This crockpot Thai chicken recipe is perfectly spiced and incredibly tender. The chicken can be used for tacos, sandwiches, lettuce wraps, and more!
Is it already that time of year? Am I really going to send you a crockpot recipe right now while it’s still summer? Yes, yes I am. Depending on where you live, we might as well start planning ahead and saving some crockpot gold to our Pinterest boards, right? Here in Colorado, the mornings and nights are starting to cool off. And to me, that means it’s time to bust out the crockpot.
With just a few simple ingredients and a couple hours of patience (that’s the hard part), dinner is on the table and we are all happy campers. The only things that you might not have on hand would be lemongrass paste and green curry paste – both of which are available at almost any grocery store! And both of which are useful for plenty of other recipes, too – such as these Thai peanut sweet potato noodles.
But I digress. Enough about ingredients. Let’s talk about the end result instead. The end result being you, chilling on the couch, re-watching Game of Thrones (?) with a full belly and a clean kitchen. Because crockpot recipes are the bomb. And mayyyyybbeee you’re also feeling like a boss because you know you have leftovers to eat for lunch tomorrow?
PS – This recipe was originally intended to be straight up Thai chicken tacos. But then I thought to myself, “who am I to tell this chicken what it has to be?” Sure, it makes a pretty phenomenal taco filling. But it can be eaten straight up. Or over rice and steamed veggies. Or in sandwich form. Or even in lettuce wraps.
Whatever your prerogative with this chicken, just go make it. And tell me how much you love it!Print
Crockpot Thai Chicken Tacos
1 pound chicken thighs
2 Tablespoons olive oil
1/2 cup coconut milk (canned, full fat)
2 Tablespoons tamari or soy sauce
1/2 Tablespoon fish sauce (or additional soy sauce)
1 Tablespoon lemongrass paste
1 Tablespoon green curry paste
1/2 Tablespoon coriander
1 teaspoon ginger powder
1/2 teaspoon red chili flakes
3-5 thai chiles, optional
Place chicken thighs into the crockpot.
Combine other ingredients in a large bowl and whisk together to combine. Pour into the crockpot.
Cook on low heat for 2 hours. Remove chicken thighs, saving the liquid from the crockpot if desired. Shred the chicken. Serve on tortillas, in sandwiches, or over rice!