Crockpot Thai Coconut Chicken Food

CROCKPOT THAI CHICKEN CURRY

Steps:

• Grease crockpot with cooking spray.
• Whisk together sauce ingredients: coconut milk, peanut butter, red curry paste, fish sauce, lime juice, brown sugar, garlic, chicken stock, ground ginger, and crushed red pepper flakes directly in the crockpot.
• Place chicken breasts on top.
• Spoon sauce over the chicken, so it's fully submerged.
• Cook in crockpot on LOW for 3 hours.
• After 3 hours, remove chicken from the crockpot and cut into large, bite sized chunks. Place back into the sauce and stir to coat.
• Serve immediately with sauteed bell peppers over rice. Top with chopped cilantro, crushed peanuts, and sliced green onions.

CROCKPOT THAI COCONUT CHICKEN

Steps:

• Place chicken in bottom of crockpot.
• Combine all ingredients except broccoli, edamame and garnishes. Whisk together then pour over chicken.
• Cook chicken for 6 hours on low. When time is up, shred chicken with 2 forks. It is not necessary to take out of crockpot as it will just fall apart when you fork it. Do not turn off crockpot.
• Crockpot will go to warm setting when cooking is complete. Place broccoli and edamame in crockpot, cover again, and let steam for 30 minutes while you make the quinoa.
• To make quinoa, place 1 cup quinoa and 2 cups chicken broth in saucepan. Bring to a boil, cover, turn down heat and simmer for 15 minutes. Remove from heat and fluff with fork.
• To serve: Place quinoa is serving bowl and ladle Thai chicken on top. Sprinkle peanuts on top and garnish with green onions and cilantro.

CROCK POT THAI CHICKEN WITH VEGETABLES

Steps:

• Whisk coconut milk, flour, and curry base in slow-cooker until smooth.
• Whisk in garlic and salt.
• Add chicken, onion, and carrots; stir to mix.
• Scatter bell pepper over top.
• Cover and cook on low 6 to 8 hours until chicken and vegetables are tender.

THAI CHICKEN (CROCK POT)

Steps:

• Place chicken in slow cooker.
• Mix remaining ingredients except chopped peanuts and cilantro; pour over chicken.
• Cover and cook on low setting 8 to 9 hours.
• Sprinkle with peanuts and cilantro.

COCONUT CHICKEN CURRY - CROCK POT

Steps:

• Heat oil in a medium fry pan.
• Add chicken breasts and brown on both sides.
• Place potatoes and onion in crock pot.
• Place chicken breasts on top.
• Combine coconut milk, salt, pepper, curry powder, hot sauce and chicken broth in a bowl and stir thoroughly.
• Add to crock pot.
• Cover and cook on low 6 to 8 hours.
• One half hour before serving, add peas on top of chicken mixture.
• Just before serving, stir mixture thoroughly and sprinkle with toasted coconut if using.
• Serve over rice or Asian noodles, if desired.

CROCK POT THAI CHICKEN THIGHS

Steps:

• Put all ingredients in crock pot on low for 6-8 hours.
• Garnish with cilantro, scallions, and peanuts.
• Serve with jasmine rice made with half coconut milk and half water (1 cup raw rice, 1 cup water, 1 cup coconut milk).

CROCK POT THAI COCONUT CHICKEN SOUP

Steps:

• 1. Combine coconut milk, curry paste, water, broth, chicken, mushrooms, ginger and lemongrass in slow cooker.
• 2. Cover and cook on LOW for about 4 hours, or on HIGH for about 2-3.
• 3. Remove lemongrass and discard.
• 4. Add in lime juice, to taste, and cilantro, if desired. Plenty of salt and pepper to taste. Stir and serve.

SLOW COOKER/CROCK POT THAI CHICKEN CURRY

Steps:

• Add everything to crock pot EXCEPT coconut milk and any fresh vegetables.
• stir well, ensuring chicken bouillon and sugar is dispersed.
• cook on high for 3 hours or until chicken is thoroughly cooked.
• add fresh vegetables and cook for an additional hour or until vegetables are done.
• add coconut milk and stir (coconut milk goes last because it can separate if heated too high).
• heat until desired temperature or eat immediately.
• serve with white rice or coconut rice.