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Easy Crockpot Thai Chicken

September 16, 2017 by thefitchen 37 Comments

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This crockpot Thai chicken recipe is perfectly spiced and incredibly tender. The chicken can be used for tacos, sandwiches, lettuce wraps, and more! 

Crockpot Thai Chicken Tacos
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.

For soups and chilis and stews, obviously. But more importantly, for this tender, juicy, melt-in-your-mouth Thai chicken situation.

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?

Crockpot Thai Chicken Tacos Close up Crockpot Thai Chicken in Bowl
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 this crockpot thai chicken recipe!

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Easy Crockpot Thai Chicken

Easy Crockpot Thai Chicken


★★★★★

4.8 from 4 reviews

  • Author: The Fitchen
  • Total Time: 2 hours 10 minutes
  • Yield: 6 to 8 servings 1x
Print Recipe
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Description

This easy crockpot Thai chicken recipe is perfectly spiced and incredibly tender. The chicken can be used for tacos, sandwiches, lettuce wraps, and more!


Ingredients

Scale

1 pound chicken thighs
2 Tablespoons olive oil
½ cup coconut milk (canned, full fat)
2 Tablespoons tamari or soy sauce
½ Tablespoon fish sauce (or additional soy sauce)
1 Tablespoon lemongrass paste
1 Tablespoon green curry paste
½ Tablespoon coriander
1 teaspoon ginger powder
½ teaspoon red chili flakes
3-5 thai chiles, optional


Instructions

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!

  • Prep Time: 10 mins
  • Cook Time: 2 hours
  • Category: Dinner
  • Method: Crockpot
  • Cuisine: Thai

Nutrition

  • Serving Size: 1
  • Calories: 144
  • Sugar: 1 g
  • Sodium: 414 mg
  • Fat: 9 g
  • Carbohydrates: 1 g
  • Protein: 15 g
  • Cholesterol: 70 mg

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Reader Interactions

Comments

  1. Lisa Toliver

    September 01, 2019 at 6:30 am

    I am very excited to try new recipes for the crock pot, slow cooker. I am changing the way I eat also and I believe these recipes will also help me.

    Reply
    • thefitchen

      September 23, 2019 at 9:48 am

      Oh you will love this one! It's so good! Enjoy, and best of luck on your new journey!

      Reply
  2. Liz

    February 19, 2019 at 9:04 pm

    Super delicious and easy! Thanks for sharing. I didn’t have lemon grass so I doubled the green curry paste. I also added a splash of chili garlic sauce for an extra zing. I saved half for salads and added the remaining to butternut squash noodles

    ★★★★★

    Reply
    • thefitchen

      March 08, 2019 at 10:59 am

      Yummmmm! Good substitution – I'm sure it still tasted fantastic. Love the idea of serving over veggie noodles!

      Reply
  3. Ciara

    January 29, 2019 at 5:17 am

    Would the leftovers be alright frozen and then thawed a couple weeks later? Not sure with shredded chicken.

    Reply
    • thefitchen

      January 29, 2019 at 11:22 am

      I would think this would freeze just fine! I can't say for sure because I haven't tested it, but if you do, please let us know!

      Reply
  4. Liz

    January 03, 2019 at 6:23 pm

    I made this tonight and served over a baked sweet potato. So incredibly good with lots of flavor! The sweet potato gave just the right amount of sweet to offset the spice of the curry. I mixed chicken thighs and breasts, so had to increase cook time. Cooked on low for 3 hours and turned up to high for an additional hour. I'm definitely keeping this recipe around and highly recommend!

    Reply
    • thefitchen

      January 06, 2019 at 10:27 am

      Oooooh excellent idea with the sweet potato – I bet the flavors paired perfectly! I'm so glad you enjoyed. :) Thanks for commenting!

      Reply
  5. Stacie

    December 16, 2018 at 7:29 pm

    I loved this recipe! Will definitely make again. Is it possible to do with a pork roast?

    ★★★★★

    Reply
    • thefitchen

      December 19, 2018 at 7:54 am

      I'm so glad you liked it! I've never tried this recipe using a pork roast before so I couldn't say for sure. If you try, be sure to let us know how it went!

      Reply
  6. Ben

    November 05, 2018 at 10:19 am

    Good recipe but highly advise against using the fish sauce or use significantly less. The smell and taste overpowers the other flavors in a disappointing way. Next time I will definitely substitute with soy sauce

    ★★★★

    Reply
    • thefitchen

      November 05, 2018 at 11:40 am

      Interesting! I've made this recipe both ways (we were out of fish sauce) and I preferred it with the fish sauce instead. I appreciate the feedback! :)

      Reply
  7. Veronica

    August 21, 2018 at 2:05 pm

    The recipe just said chicken thighs, not boneless. I bought it with bones, but I just noticed in the comments you said boneless. Can I use bone in? Will it change how long I should cook it?

    Reply
  8. Liz

    August 07, 2018 at 7:32 am

    Newer crock pots cook at higher temps than older ones.
    It's messing up the cooking times for people.
    All my old recipes need way less time and many with thicker sauces burn on the sides of the pot. No longer can you set it up and leave the house, they now need to be watched.

    Reply
    • thefitchen

      August 07, 2018 at 8:59 am

      Definitely true. It seems like all crockpots cook a little differently.

      Reply
  9. RK

    July 19, 2018 at 12:36 pm

    I’m super excited to try this! Has anyone tried it with chicken breasts instead?

    Reply
    • thefitchen

      July 20, 2018 at 7:46 am

      I haven't tried with chicken breasts yet! Let me know how it works!

      Reply
    • Katie D

      January 11, 2019 at 10:41 pm

      I made with skinless/boneless chicken breast and the chicken was a little rubbery and hard to shred but it was still yUMMY!!! I also used low fat coconut milk bc that was what I had in my pantry. Will make again! Also I was worried about the 2h on low but it cooked all the way through.

      ★★★★★

      Reply
      • thefitchen

        January 12, 2019 at 8:05 am

        Using chicken breasts vs. thighs definitely would turn out to be a different texture. The low fat coconut milk most likely had an effect on that too. I'm glad you still enjoyed! :)

        Reply
  10. Rebecca White

    April 24, 2018 at 11:28 am

    Hi! Bone in or bone out on the chicken thighs?

    Reply
    • thefitchen

      April 25, 2018 at 5:16 pm

      Boneless!

      Reply
  11. Jessica

    March 28, 2018 at 8:05 am

    I really want to make this tonight, but could not find lemongrass paste in my local store? Would doubling up on the green curry paste be a good alternative? Or do you have another suggestion?

    Reply
    • thefitchen

      March 31, 2018 at 10:10 am

      You can leave out the lemongrass paste! It does add a nice note to the flavor, but it's still delicious without!

      Reply
  12. Alyk

    December 27, 2017 at 1:29 pm

    Do you mix the shredded chicken back in with the sauce?

    Reply
    • thefitchen

      January 04, 2018 at 1:00 pm

      You certainly can mix the chicken back in with the sauce! I find that it winds up too juicy and messy that way so I just store the shredded chicken. I save the sauce for adding to the chicken if necessary – for example, I'll sometimes reheat the chicken on the stovetop for a sandwich and add a bit of sauce to rehydrate.

      Reply
  13. sarah

    December 11, 2017 at 6:53 am

    Not sure why the cooking time was only 2 hours. Didn't look remotely done enough at 2 hours. I left it in the crock pot on low all day - about 8 hours. We put it in lettuce boats with jasmine rice. Got rave reviews here! Thanks.

    Reply
    • Jay

      June 11, 2018 at 10:12 am

      2 hours on low? That sounds very unlikely. A previous commenter said it was definitely not enough. Maybe that should be 2 hours on high? Even that doesn't sound likely. Any clarification on this?

      Reply
      • thefitchen

        June 24, 2018 at 3:03 pm

        We cooked for 2 hours on low. Perhaps more time would be necessary if the chicken thighs were super large or if the recipe was doubled. But as it stands, it took 2 hours on low to cook throughout.

        Reply
  14. Greta B Cox

    November 19, 2017 at 4:11 pm

    What are the nutrional contents of this recipe?

    Reply
    • thefitchen

      November 20, 2017 at 9:27 am

      Hi Greta! I've just updated the recipe with nutritional info. The recipe makes about 6-8 servings. Thanks!

      Reply

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