Crockpot Thai Coconut Chicken – A Creamy, Flavor-Packed Dinner
Creamy, comforting Crockpot Thai Coconut Chicken made with tender chicken thighs simmered in a fragrant red curry coconut sauce.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low)
- Total Time: ~7 hours
- Yield: 4–6 servings 1x
Ingredients
-
2 lbs boneless, skinless chicken thighs
-
1 (13.5 oz) can full-fat coconut milk
-
2–3 tbsp Thai red curry paste
-
2 tbsp soy sauce or tamari
-
1 tbsp brown sugar
-
2 tsp grated fresh ginger
-
3 garlic cloves, minced
-
1 tsp fish sauce (optional)
-
1–2 tbsp fresh lime juice
-
1 red bell pepper, sliced (optional)
-
Chopped cilantro or Thai basil, for garnish
Instructions
-
Place chicken thighs in the bottom of the crockpot.
-
In a bowl, whisk together coconut milk, curry paste, soy sauce, brown sugar, ginger, garlic, and fish sauce.
-
Pour sauce over the chicken and add bell peppers if using.
-
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
-
Stir in lime juice before serving.
-
Garnish with fresh herbs and serve over rice or noodles.
Notes
Add vegetables during the last hour for more texture. To thicken the sauce, stir in a cornstarch slurry at the end. Store leftovers in the fridge for up to 4 days or freeze for later.