Miley Crockpot Thai Chicken is the sort of meal that keeps dinner interesting – it’s filled to the brim with tender chicken, colorful vegetables, and creamy sauce, in a rich coconut base that’s full of savoury flavour. Nobody ever leaves the table dissatisfied after hoovering down a bowl of this!
It’s hearty, it’s creamy, it comes fully loaded and the nutty peanut sauce is full of flavour thanks to a few extra little touches that make all the difference: red curry paste bloomed until fragrant, a dash of fish sauce, and the final touch – lime juice stirred in the sauce as well as fresh cilantro on top.
So if you’ve ever made and been unimpressed by a Slow Cooker Curry before – I promise you, this one will not disappoint! (Because I’ve been there too, which is essentially why I ended up just creating my own. 😇)
- Programmable Digital Timer: Control cooking times from 30 minutes up to 20 hours
- Serve a Crowd: 6 quart Cook & Carry Slow Cooker serves 7 plus people
- Locking Lid: Lid gasket provides extra seal for less mess during transport
Why You’ll Love This Recipe
Slow cooked meals shine when flavor builds slowly, and this one truly delivers. Every bite feels layered, comforting, and just spicy enough to stay exciting.
Hands off cooking: The crockpot handles everything while you relax.
Rich Thai inspired sauce: Peanut butter and coconut milk create deep flavor.
Tender chicken: Long cooking keeps the meat soft and juicy.
Custom heat level: Adjust spice easily to match your mood.
Great leftovers: Flavors deepen even more the next day.
Ingredients
For the Crockpot Thai Chicken:
- 3 pounds chicken thighs boneless skinless, chicken breasts work too
- 1 teaspoon fresh ginger finely grated
- 1½ cups water
- 1 tablespoon sesame oil
- 3 tablespoons smooth peanut butter
- ½ teaspoon red pepper flakes
- ½ cup coconut milk
- 3 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 to 2 teaspoons sriracha sauce
- Salt and pepper to taste
Step by Step Instructions
1. Prepare the Chicken
Chicken gets seasoned lightly with salt and pepper. Place it directly into the crockpot in a single layer so everything cooks evenly.
2. Build the Sauce Base
Water, coconut milk, peanut butter, sesame oil, red curry paste, ginger, fish sauce, red pepper flakes, and sriracha go into a bowl. Whisk until smooth and creamy with no lumps.
3. Combine Everything
Pour the sauce mixture over the chicken. Gently stir so each piece sits fully coated. This helps flavor sink in early.
4. Slow Cook
Cover the crockpot and cook on low for six to seven hours. The chicken becomes tender and absorbs all the sauce flavors during this time.
5. Check Texture
Once cooking finishes, gently stir the chicken. The sauce should look thick, glossy, and rich. Taste and adjust salt or spice if needed.
6. Finish Before Serving
Let the dish rest uncovered for ten minutes. This allows the sauce to thicken slightly more and settle into the chicken.
Tips & Variations
- Add a little more coconut milk near the end.
- Increase peanut butter by one tablespoon.
- Stir in bell peppers or carrots during the last hour.
- Reduce curry paste and sriracha amounts.
- Leave the lid off for twenty minutes before serving.
Serving Suggestions
Crockpot Thai Chicken pairs beautifully with steamed jasmine rice that soaks up every drop of sauce. Rice noodles also work great and make the meal feel extra cozy.
When serving guests, I like adding chopped cilantro, sliced green onions, and lime wedges on the side. Everyone customizes their bowl, and the table always goes quiet once people start eating.
Frequently Asked Questions
Can this recipe cook faster?
Yes, cook on high for three to four hours.
Does chicken breast stay tender?
Yes, the sauce keeps it moist during slow cooking.
Can this freeze well?
Yes, store cooled portions in airtight containers.
Is the dish very spicy?
Heat stays adjustable based on sriracha amount.
Can leftovers reheat easily?
Yes, warm gently on the stove or microwave.
Can peanut butter be skipped?
Yes, though the sauce will taste less rich.
Final Thoughts
Crockpot Thai Chicken brings big flavor with almost no effort, which always feels like a win on busy days. The slow cooker transforms simple ingredients into something bold, creamy, and comforting.
This recipe works beautifully for family dinners, meal prep, and relaxed weekends. Once you taste how rich that sauce turns out, it quickly becomes one of those repeat meals you crave often.
Crockpot Thai Chicken
Ingredients
For the Crockpot Thai Chicken:
- 3 pounds chicken thighs boneless skinless chicken breasts work too
- 1 teaspoon fresh ginger finely grated
- 1½ cups water
- 1 tablespoon sesame oil
- 3 tablespoons smooth peanut butter
- ½ teaspoon red pepper flakes
- ½ cup coconut milk
- 3 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 to 2 teaspoons sriracha sauce
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Chicken gets seasoned lightly with salt and pepper. Place it directly into the crockpot in a single layer so everything cooks evenly.
- Build the Sauce Base: Water, coconut milk, peanut butter, sesame oil, red curry paste, ginger, fish sauce, red pepper flakes, and sriracha go into a bowl. Whisk until smooth and creamy with no lumps.
- Combine Everything: Pour the sauce mixture over the chicken. Gently stir so each piece sits fully coated. This helps flavor sink in early.
- Slow Cook: Cover the crockpot and cook on low for six to seven hours. The chicken becomes tender and absorbs all the sauce flavors during this time.
- Check Texture: Once cooking finishes, gently stir the chicken. The sauce should look thick, glossy, and rich. Taste and adjust salt or spice if needed.
- Finish Before Serving: Let the dish rest uncovered for ten minutes. This allows the sauce to thicken slightly more and settle into the chicken.
