Crockpot Thai Chicken Recipe

Cooking Directions

• STEP 1.In a crockpot, combine chicken, coconut milk, red curry paste, peanut butter, soy sauce, lime juice, brown sugar, garlic, and ginger.
• STEP 2.Cover and cook on low heat for 4-6 hours or until the chicken is cooked through and tender.
• STEP 3.Remove the chicken from the crockpot and shred it using two forks.
• STEP 4.Return the shredded chicken to the crockpot and stir to coat it with the sauce.
• STEP 5.Serve the Crockpot Thai Chicken over steamed rice or noodles, garnished with chopped cilantro and crushed peanuts.
• STEP 6.Enjoy!

Cooking Tips

• For a spicier flavor, add more red curry paste or a pinch of cayenne pepper.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the crockpot during the last 30 minutes of cooking.
• You can customize this dish by adding vegetables such as bell peppers, carrots, or snow peas during the last hour of cooking.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the Crockpot Thai Chicken in the microwave or on the stovetop until heated through.
• Serve the leftovers over fresh rice or noodles for a quick and delicious meal.