Recipe: Slow Cooker Thai Chicken

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Creamy and comforting, this slow cooker Thai-inspired chicken dish is a favorite in our house.


2 lbs of chicken*
1 red bell pepper, sliced
1 yellow onion, sliced
1 – 15oz can coconut milk (full fat or light)
1 – 15oz can petite, diced tomatoes
¼ cup peanut butter
1 Tbsp lime juice
1 Tbsp fish sauce
1 ½ tsp salt
Chopped peanuts
Chopped cilantro
Cooked rice

Spray 6qt slow cooker with cooking spray. Place chicken in slow cooker. Top with sliced red bell pepper and onion.

Drain liquid from tomatoes.

In a large bowl, combine coconut milk, tomatoes, peanut butter, lime juice, fish sauce, and salt.

Pour over chicken, peppers and onion.

Cover and cook on low heat setting 8-9 hours or until chicken shreds easily with a fork.

Using two forks, shred chicken into sauce.

Serve over rice with a side of naan. Top with chopped peanuts and/or cilantro.

*You can use any combination of chicken pieces you’d like. Make sure the skin is removed before using. If using bone-in chicken, remove the bones from the crockpot when you shred the chicken.

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