This simple Slow Cooker Thai-Style Chicken is loaded with flavor and a super simple to make! Serve it over rice, in a wrap or even on a salad!
We just got back from vacation…you know how that goes. Reentry isn’t my favorite. All the laundry, the luggage, the PUTTING AWAY…
Plus, Monday is just standing there like a gross ex-boyfriend you were hoping to never run into again.
Anyway, who else is in a good mood?
So my point is, we got back from vacation…my fridge is pretty empty and I need easy dinner ideas for the week, because apparently you can’t eat out everyday. VACATION IS OVER.
This Thai-style chicken is really a great weeknight dinner option. I usually have everything on-hand to whip this simple dish up. It’s really loaded with flavor, as you can see from power players involved…
It might not look so great going into the slow cooker. I know.
Flesh colored food is really never that appetizing. But stay with me here. I swear it gets better.
You just lay the chicken in the crock, mix up the rest of the ingredients and that’s it.
I do always wait to throw my peanuts in at the end so they stay crunchy, though.
Serve it over rice, garnish it with cilantro and add some extra Sriracha. It’s better that way.
Squeeze some more lime on top and you’ve got yourself a party!
Like I said, serve it over rice, in a wrap, on a bun or by itself. You can’t go wrong!
PrintSlow Cooker Thai-Style Chicken
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Yield: serves 6 1x
Yield:
Print Recipe
PinIngredients:
- 2 lb boneless skinless chicken breast
- 1 cup salsa
- juice of 2 limes
- 3 tablespoons soy sauce
- 1 teaspoon ground ginger
- 3 cloves garlic, minced
- 3/4 cup peanut butter
- 1/4 cup sriracha sauce
- 1/4 cup chopped peanuts
- garnish with fresh cilantro
- Serve over rice
Instructions
- Place the chicken in the slow cooker.
- In a large bowl combine the salsa, lime, juice, soy sauce, ginger, garlic, peanut butter and sriracha. Pour this over the chicken.
- Cover and cook on high for 3 hours.
- When the chicken is tender, shred it with a fork and mix evenly with the sauce. Add the peanuts to the mixture and serve hot and garnish with cilantro.
- Add extra sriracha if desired.
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This sounds wonderful! And, sorry in advance, but I have 3 questions: for the peanut butter, creamy or crunchy? Ginger: fresh or ground/from the spice container? Peanuts: dry roasted or not? Thanks tons!
Peanut Butter can be either… I used creamy because that’s what we always have in our house. I used Ground Ginger in this recipe as written. You could absolutely use fresh, but I would increase the amount to at least 2 teaspoons. And the peanuts can be either!
Hi. Could this be adapted to pressure cook instead of slow cooking?
Oh absolutely! I would imagine it would take about 10-15 minutes on high pressure.
I tried it my Instapot and kept getting the ‘burn’ message. Try adding chicken broth to thin-out the sauce to avoid this same mistake.
Yum! When you say “mix it up with the sauce” are you putting it back in the crockpot after it’s shredded or do you mean the sriracha sauce? Thanks!!
Do you add the sriracha in the sauce mix or just put it on top after?
Mix that in with the sauce. I fixed the recipe to clarify that!
I like to pile on the sriracha. Looks delish!
I was wondering if you could cook it on low for longer…I am always on the lookout for meals I can start in the morning and they are ready when I get home from work. Do you think this recipe would lend itself to this?
sure, you could always cook it on low for 5-6 hours!
Do you think I could freeze leftovers for a future meal? Sounds yummy!
Sure!!
This looks really yummy and easy. It is great for the summer because you don’t have to heat the kitchen up or perfect for the fall when you want something warm and ready when you get home!
Yep, definitely one for me this autumn. I love how easy it is – throw everything in and cook are my favourite sort of slow cooker recipes.