Hello, and happy Monday!
This was one of the best weekends in awhile as we had nothing on the agenda. When life gets crazy, a free weekend is like a rare jewel to be treasured and polished. Or maybe just treasured. I got so much done these past two days! So I guess it actually wasn’t free… Isn’t that funny? Even when there’s nothing scheduled we still find ways to fill the time with chores, errands, etc. Such is life!
Anyway, it was also Ben’s birthday weekend and instead of going out for dinner or drinks he decided he wanted to cook at home all day Saturday. Super random, but also fine by me! Yum, yum. : )
After running out to buy a pasta roller, he spent a few hours rolling and cutting fresh pappardelle pasta to pair with a bolognese sauce full of veggies, pancetta, red wine, fresh rosemary, beef, and pork that he simmered on the stove top all afternoon. (Recipe from his brain – I don’t know how he does it!)
Total success! The slow-cooked sauce was packed with flavor, and you really can’t beat the taste and texture of homemade pasta. Go Ben!
Sunday the boys packed up and headed out to brunch while I worked, then we spent the afternoon at a friend’s house watching football and chowing on Cheeseburger Dip. Think I’ll recreate for ya’ soon.
While the boys were away, I popped the ingredients for Crock Pot Thai Chicken in the crock pot so it’d be ready for dinner after we returned from Sunday funday.
THREE ingredients including a Spicy Peanut Vinaigrette, light coconut milk, and chicken breasts are tossed together in the crock pot, slow cooked all day, and then served over coconut rice. This dish tasted like the islands and could not be simpler.
Like I said – just three ingredients!
Besides 1-1/2lbs chicken breasts, you’ll need 3/4 cup each Spicy Peanut Vinaigrette and Light Coconut Milk, both of which I got at Trader Joe’s. If you don’t have a TJ’s near you, any Asian peanut vinaigrette or even a similar marinade would work instead.
Add all the ingredients to a 5.5 – 6 quart crock pot and cook on low for 6 hours or high for 3 hours, or until the chicken is very tender.
When the chicken has about 20 minutes to go, make a batch of Coconut Rice to go underneath. This rice is MA JAM. Ben, who hates all things coconut, is even a fan of this stuff. Start by sauteing 1 chopped green onion, 1 minced garlic clove, and 1/2 teaspoon fresh thyme (or 1/4 teaspoon dried thyme) in 1 Tablespoon coconut oil until tender. Then add 1 cup each light coconut milk and water.
This recipe is great because between the chicken and rice you only need 1 can of light coconut milk!
Bring the liquid to a boil then add 1 cup long grain white rice, pop a lid on top, turn the heat down, and then simmer until all the liquid has been absorbed and the rice is fluffy, about 15 minutes.
Add a big ‘ol scoop of coconut rice onto a plate then top with a couple pieces of slow cooked chicken and chopped peanuts. Drizzle a bit of the cooking liquid over everything then dig in!
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Crock Pot Thai Chicken
Description
Crock Pot Thai Chicken is a 3 ingredient crock pot dish that's as easy as they come!
Ingredients
- 1-1/2lbs chicken breasts
- 1-14oz can lite coconut milk, divided
- 3/4 cup Trader Joe's Spicy Peanut Vinaigrette (or something similar)
- 1 Tablespoon coconut oil or vegetable oil
- 1 green onion, chopped
- 1 garlic clove, chopped
- 1/2 teaspoon fresh thyme, chopped (or 1/4 teaspoon dried thyme)
- 1 cup water
- 1/2 teaspoon salt
- 1 cup long grain white rice
- chopped salted peanuts, optional
Directions
- Cut chicken breasts in half then lay in the bottom of a 5.5 - 6 quart crock pot. Add 3/4 cup coconut milk and 3/4 cup spicy peanut vinaigrette on top then lift chicken breasts to get liquid underneath. Cover and cook on high for 3 hours or low for 6 hours, or until very tender.
- When chicken has 20 minutes left, make Coconut Rice. Heat coconut oil in a medium-sized saucepan over medium heat. Add green onion, garlic, and thyme then saute until tender, 2 minutes. Add remaining coconut milk (1 cup,) water, and salt then bring to a boil. Add rice, place a lid on top, then turn heat down to medium-low and simmer until rice is tender, 15-20 minutes.
- Scoop rice onto plates then top with chicken and drizzle cooking liquid on top. Sprinkle with chopped peanuts, if desired, then serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Fresh and tropical tasting, I almost which I had a juicy mango to chop and sprinkle on top. MMM! Hope you enjoy this easy crock pot meal!
This has become a family favorite. My two daughters (20 yr olds) beg for it.
Ahhh, so glad to hear that, Cindy!! Thank you so much for your feedback and recipe rating!
Could this be made in an instant pot?
Whole family loved it (even 80-year old Grandma)! Really, really, REALLY easy and tasty. I served stir-fried veggies as a side. Already packed up the leftovers to take to work for lunch.
[…] Crock Pot Thai Chicken from iowagirleats.com […]
I made this in my 8 qt. Instant Pot using three frozen chicken breast cutlets, and peanut sauce from the store. High pressure for 14 minutes, natural release. Made the coconut rice while the meat cooked. I used coconut cream for the rice. Loved it! Served as rice bowls. Thanks!
[…] Crockpot Thai Chicken came out wonderful though and it was super easy, I made the coconut rice with quinoa instead and it […]
[…] 1. It’s hot outside, use the crockpot so you don’t have to heat up the house! I love 3 Ingredient Coconut Curry Chicken or 3 Ingredient Thai Chicken. […]
Sorry meant to add too that I started with frozen chicken & it worked well. It was in on high for about 4hrs and low for 3hrs. If I were starting from frozen & leaving it unattended all day I would definitely do it on low.
I made this tonight with a few additions: a teaspoon of peanut butter, some chopped peppers, fresh garlic and fresh cilantro at the end. And served it with. . .your cilantro lime rice :)!! It was delicious and totally hit the spot for my endless thai craving. I have two munchkins at home so needless to say we don’t get to go out for thai food as much as we would like anymore. This is a keeper!
Hi! I have heard that this is the best recipe ever and the dressing you used from Trader Joe’s has gluten in it so I was unable to give it a try. Have you found a gluten free substitute that works as well?
Hi Christa! I just loked at the dressing in the store the other day and you’re right – it calls for soy sauce! I took a picture of the ingredient list so hopefully I can recreate it at home. Stay tuned!
[…] to work and a shorter training run today. Looking forward to Thai Chicken for dinner tonight and the Gaslight Anthem and Against Me! at the 9:30 Club in Washington, DC on […]
[…] Crock Pot Thai Chicken […]
I made this tonight…So. Delicious.
Hi Kristin! I pulled this recipe out of my go-to, no-fail box today & I’m wondering if I can substitute rice noodles for the rice (while still adding the coconut milk to boil). I love the recipe as it is, but just wanting to switch it up a but. Thoughts?
I can not tell you how many times I have made this since October, I LOVE it! It is so simple yet so unbelievably delicious. I like to add green beans to the crockpot for a bit of added ‘green’ . But other than that is is wonderful and that coconut rice is to die for. Thank you for this recipe it’s great. I have also just made the Thai quinoa pad Thai and it’s also delicious. I am loving Thai!