Slowcookerthaichicken Recipes

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SLOW COOK THAI CHICKEN

Slow cooked chicken breasts in a rich, peanutty, slightly spicy sauce. Serve over rice.

Provided by DELTAQUEEN50

Categories     World Cuisine Recipes     Asian     Thai

Time 5h20m

Yield 6

Number Of Ingredients 16



Slow Cook Thai Chicken image

Steps:

  • Place the chicken breast strips, bell pepper and onion into a slow cooker. Pour in the chicken broth and 1/4 cup of soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper. Stir to blend, then cover and cook on Low for 4 1/2 to 5 hours.
  • Remove 1 cup of the liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, and place the lid on the pot.
  • Cook on High for 30 minutes. Garnish with green onions, cilantro and peanuts before serving.

Nutrition Facts : Calories 408.2 calories, Carbohydrate 18.3 g, Cholesterol 61.2 mg, Fat 23.3 g, Fiber 4.3 g, Protein 35 g, SaturatedFat 4.6 g, Sodium 1118.5 mg, Sugar 6 g

6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 large red bell pepper, seeded and sliced into strips
1 large onion, coarsely chopped
½ cup chicken broth
¼ cup soy sauce
1 tablespoon ground cumin
3 cloves garlic, minced
½ teaspoon red pepper flakes
salt and pepper to taste
2 tablespoons cornstarch
⅔ cup creamy peanut butter
1 tablespoon soy sauce
¼ cup lime juice
3 green onion, chopped
¼ cup chopped fresh cilantro
½ cup chopped roasted peanuts

FRANK'S FAVORITE SLOW-COOKER THAI CHICKEN

Chicken thighs get delish with a family-pleasing, super-easy crock pot recipe. Only one step, start in the morning, ready when you get home. Just add your favorite rice.

Provided by sweet-potato

Categories     World Cuisine Recipes     Asian

Time 8h15m

Yield 4

Number Of Ingredients 10



Frank's Favorite Slow-Cooker Thai Chicken image

Steps:

  • Combine the salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the crock of a slow cooker; mix well. Place the chicken in the sauce, spoon mixture over chicken to coat.
  • Place the lid on the cooker and set to LOW. Cook until chicken is very tender and sauce has thickened, 8 to 9 hours. A meat thermometer, inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C). Garnish with peanuts and cilantro before serving.

Nutrition Facts : Calories 561.7 calories, Carbohydrate 13.7 g, Cholesterol 136.8 mg, Fat 35.9 g, Fiber 3.6 g, Protein 47.6 g, SaturatedFat 9.1 g, Sodium 859.7 mg, Sugar 4.9 g

¾ cup hot salsa
¼ cup chunky peanut butter
¾ cup light coconut milk
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon white sugar
2 tablespoons grated fresh ginger
2 pounds skinless chicken thighs
½ cup chopped peanuts, for topping
2 tablespoons chopped cilantro, for topping

SLOW COOKER THAI CHICKEN

I found this recipe on a Betty Crocker site. The original recipe uses chicken thighs, but this version uses boneless, skinless breasts.

Provided by Claire312

Categories     Chicken Breast

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 8



Slow Cooker Thai Chicken image

Steps:

  • Place chicken in crockpot.
  • Mix other ingredients except cilantro.
  • Pour over chicken.
  • Cook for 4 hours on low.
  • Sprinkle cooked chicken with cilantro. This is great served with rice!

1 -1 1/2 lb boneless skinless chicken breast
3/4 cup salsa
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated gingerroot
1/4 cup chopped peanuts
1/2 cup peanut butter
2 tablespoons fresh cilantro

SLOW COOKER FILIPINO-STYLE CHICKEN ADOBO

Philippine adobo is a popular Filipino dish and cooking style that can be made with meat, seafood, or vegetables marinated in soy sauce, garlic, vinegar and spices. My version is made easier by letting the slow cooker do the work for you!

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h55m

Yield 4 servings

Number Of Ingredients 10



Slow Cooker Filipino-Style Chicken Adobo image

Steps:

  • In a slow cooker, combine the vinegar, soy sauce, brown sugar, peppercorns, garlic and bay leaves and stir to combine. Add the chicken, turning to coat evenly. Cover and cook the chicken on low until tender, 2 to 2 1/2 hours.
  • Remove the chicken from the slow cooker and place on a plate. Strain the cooking liquid into a small pot. Place over medium-high heat and simmer until reduced to a thick sauce. Place the chicken back in the slow cooker to stay warm while the sauce reduces.
  • Spoon some rice into serving bowls. Top with the chicken and some of the sauce, then garnish with the pickled peppers and scallions.

1/2 cup cider vinegar or distilled white vinegar
1/3 cup soy sauce
1 tablespoon brown sugar
2 teaspoons whole black peppercorns
10 cloves garlic, peeled and smashed
4 bay leaves
8 boneless, skinless chicken thighs (about 2 pounds)
Steamed white rice, for serving
Pickled cherry peppers, for garnish
2 scallions, thinly sliced

SLOW-COOKER PAD THAI

I love pad thai, but I hate standing over a hot stir-fry-especially in the summer. This slow cooker version lets me keep my cool and enjoy pad thai, too. -Shawn Barto, Winter Garden, Florida

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 4 servings.

Number Of Ingredients 13



Slow-Cooker Pad Thai image

Steps:

  • Place chicken in a 1-1/2- or 3-qt. slow cooker. In a small bowl, combine the next 6 ingredients; pour over chicken. Cook, covered, on low until a thermometer inserted in chicken reads 165°, about 4 hours. Remove chicken; cool slightly. Shred chicken with two forks and return to slow cooker., In a large saucepan, cook noodles according to package directions. In a small nonstick skillet, heat butter over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains., Drain noodles. Stir eggs and noodles into slow cooker. Top with green onions, peanuts and cilantro.Freeze option: Double the chicken mixture. Freeze half of cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Prepare noodles and eggs as directed; stir into chicken mixture. Garnish as desired.

Nutrition Facts : Calories 482 calories, Fat 12g fat (3g saturated fat), Cholesterol 157mg cholesterol, Sodium 891mg sodium, Carbohydrate 59g carbohydrate (14g sugars, Fiber 2g fiber), Protein 34g protein.

3 boneless skinless chicken breast halves (5 to 6 ounces each)
1/4 cup packed brown sugar
1/4 cup lime juice
2 tablespoons soy sauce
2 garlic cloves, minced
1 teaspoon fish sauce or additional soy sauce
1/4 teaspoon crushed red pepper flakes
8 ounces uncooked Asian lo mein noodles
2 teaspoons butter
2 large eggs, beaten
3 green onions, thinly sliced
1/4 cup chopped salted peanuts
1/4 cup chopped fresh cilantro

SLOW COOKER CHICKEN STEW

This is similar to Brunswick Stew, but without the butter/lima beans and corn (which you can certainly add, if you like). :)

Provided by Julesong

Categories     Stew

Time 5h

Yield 8 serving(s)

Number Of Ingredients 18



Slow Cooker Chicken Stew image

Steps:

  • Combine first 14 ingredients in an electric slow cooker.
  • Cover with lid and cook on high setting for 4 hours or until carrot is tender.
  • Combine the water and cornstarch in a small bowl, stirring with a whisk until blended.
  • Add cornstarch mixture and frozen peas or edamame (and tofu, if using) to the slow cooker, stir well.
  • Re-cover and cook on high-heat setting an 30 additional minutes.
  • Serve with hot cooked rice.
  • Note: I don't eat much meat and prefer more vegetables, so I often add extra firm cubed tofu at the last 30 minute mark. Tasty! Also good with small new potatoes added at the beginning, which is another good way to stretch the recipe. :).

1 lb boneless skinless chicken breast, cut into bite-size pieces
1 lb boneless skinless chicken thighs, cut into bite-size pieces
2 cups mushrooms, halved (I like crimini)
2 cups water
1 cup frozen small whole onions (or 3/4 cup chopped onion)
1 cup celery, sliced, 1/2 inch slices
1 1/2 cups carrots, thinly sliced
1 teaspoon paprika (make sure to use good quality paprika for full flavor!)
1/2 teaspoon salt, to taste
1 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon pepper, freshly ground, to taste
14 1/4 ounces chicken broth
6 ounces tomato paste
1/2 cup low sodium chicken broth or 1/2 cup vegetable broth
3 tablespoons cornstarch
2 cups frozen green peas or 2 cups frozen edamame soybeans
1 cup cubed extra firm tofu (optional)

SLOW COOKER THAI CHICKEN CURRY

Don't slave over a hot stove - our no-fuss Thai chicken curry is quick to prepare, then let your slow cooker do the work. Serve with rice and Thai basil

Provided by Elena Silcock

Categories     Dinner, Main course

Number Of Ingredients 10



Slow cooker Thai chicken curry image

Steps:

  • Gently fry the Thai green curry paste in a dry non-stick frying pan until fragrant, then pour in the coconut milk. Mix well until smooth then take off the heat.
  • Put the chicken thighs into a slow cooker along with the aubergine, lemongrass stalks, sliced ginger, lime leaves, brown sugar and fish sauce.
  • Pour over the curried coconut milk, give everything a good stir with a wooden spoon then cook on low for 6-8 hours.
  • Serve with rice and Thai basil scattered over.

Nutrition Facts : Calories 473 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 49 grams protein, Sodium 1.6 milligram of sodium

3 tbsp Thai green curry paste
400ml coconut milk
800g skinless and boneless chicken thighs, halved
1 aubergine, chopped
2 fresh lemongrass stalks, sliced
thumbsized piece root ginger, sliced
6 lime leaves
1 tbsp brown sugar
1 tbsp fish sauce
cooked rice and fresh Thai basil leaves

SLOW-COOKER THAI PEANUT CHICKEN

Combining sweet, savory and spicy flavors, it's no wonder Thai Peanut Chicken is a take-out favorite. But here's a secret: It doesn't have to come from a take-out box to turn out delicious. You, or rather your slow cooker, can do this dinner at home. Thai cooking is all about combining bright, bold ingredients to create big flavor. Here's how that works in this recipe. First, simply choosing chicken thighs will start you off in the right direction. Thighs have more fat and turn out tender (not dry) when slow cooked. Second, dredging your thighs in flour and then browning, before slow cooking, develops the flavor of the meat and helps the sauce turn out thick and velvety. Combining standard ingredients-your jar of peanut butter and bottle of Worcestershire-with a few more specialized, but still widely available, ingredients-curry paste (more on that below), coconut milk and fresh ginger-allows you to build the flavor you know and love. Finally, letting all these elements stew together in the slow cooker over low heat melds them together, so you end up with a perfectly balanced and fully flavored dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h10m

Yield 6

Number Of Ingredients 15



Slow-Cooker Thai Peanut Chicken image

Steps:

  • Spray 4-quart slow cooker with cooking spray.
  • In medium bowl, beat coconut milk, peanut butter, soy sauce, Worcestershire sauce, curry paste, gingerroot and garlic with whisk. Set aside.
  • Season chicken with salt. Place flour in shallow bowl. Dredge chicken in flour. Discard remaining flour.
  • In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Arrange half of the chicken in skillet; cook, turning once, 4 to 5 minutes or until lightly browned. Transfer to slow cooker. Pour half of the coconut milk mixture over chicken in slow cooker. Repeat with remaining 1 tablespoon oil and chicken.
  • Transfer to slow cooker, and pour remaining half of sauce over chicken.
  • Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours or until chicken is cooked through (at least 165°F). Transfer chicken to serving bowl.
  • Stir brown sugar and lime juice into sauce in slow cooker. Pour sauce over chicken; garnish with cilantro and peanuts. Serve over rice, if desired.

Nutrition Facts : Calories 620, Carbohydrate 24 g, Cholesterol 180 mg, Fat 6 1/2, Fiber 2 g, Protein 47 g, SaturatedFat 17 g, ServingSize 2 Thighs and About 1/3 Cup Sauce, Sodium 1150 mg, Sugar 10 g, TransFat 0 g

1 can (13.66 oz) unsweetened coconut milk (not cream of coconut)
1/3 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
2 to 5 tablespoons Thai red curry paste (see Tip)
2 tablespoons gingerroot, peeled and finely chopped
3 cloves garlic, finely chopped
12 boneless skinless chicken thighs (about 2 1/2 lb)
1 teaspoon salt
1/2 cup Gold Medal™ all-purpose flour
2 tablespoons vegetable oil
2 tablespoons packed brown sugar
1 tablespoon lime juice
1/4 cup cilantro leaves
1/4 cup chopped roasted peanuts

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