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!
free email bonus
Dinner Made EASY
5 days of simple yet flavorful recipes that take the stress out of dinnertime!
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!
Ben’s Beef Stew | Iowa Girl Eats 12.16.2013
[…] also makes inspired dishes like Chicken Piccata, which he wooed me with on one of our first dates, homemade pasta, and this Beef Stew – and they’re all created in his head. No recipe required! What a […]
Wine and Recipe: Crock Pot Chicken | 12.15.2013
[…] Crock Pot Thai Chicken This was my contribution, and according to Mel’s husband (who sampled all of the dishes), mine took first place for the night. Considering there are THREE ingredients, one of them being the chicken, I’d say that’s pretty awesome. There are more ingredients if you make the rice…which I highly recommend you do. Instead of TJ’s peanut vinegarette, I used a peanut dipping sauce by Bankok. Love this dish! The link above brings you to Iowa Girl Eats, the creator of this yummy concoction. […]
A Day in the Life with Finley [11-11-2013] | 11.12.2013
[…] 12:15pm I get dinner cooking in the slow cooker; we’re having Iowa Girl Eat’s Crock Pot Thai chicken. […]
Kaitlyn 11.07.2013
Any thoughts on turning this into a pulled chicken sandwich? Suggested toppings or sauce? I am making for a big group dinner
Iowa Girl Eats 11.13.2013
Hmmm, maybe some sort of Asian slaw dressed with the vinaigrette?
Nicole 11.03.2013
Thanks for sharing this recipe – it looks so delicious!! (Though ALL of your recipes do!)
I have a question. I would like to make this tomorrow, but I will be at work for 8 hours… will the chicken get really dry if I cook it for an extra 2 hours? Would it be better to put the chicken in frozen? I’m still a little new to the crock pot. Thanks!
Iowa Girl Eats 11.04.2013
Unfortunately I think 8 hours would be too long, but starting from frozen might work. Let us know how it turns out, will you? Thanks, Nicole!
Coconut Pumpkin Pie Ice Cream | Four Letter Life 10.23.2013
[…] week, I made Crock Pot Thai Chicken, a crock pot recipe using Thai flavors, including coconut milk, peanut sauce, garlic, green onions, […]
Jeanne 10.21.2013
This was awesome! Super easy, too. My husband had two huge helpings! Thank you for sharing!
Link Love #4 | Wild Blue Wonder 10.18.2013
[…] Crock Pot Thai Chicken […]
A Nifty Tool to Keep Your Inbox Under Control | Hungry Hobby 10.18.2013
[…] Crockpot Thai Chicken came out wonderful though and it was super easy, I made the coconut rice with quinoa instead and it […]
Kelley 10.17.2013
I made this on Monday and it was perfect! I added a half an onion and red and green peppers when there was about 30 minutes left and they added the perfect pop to all the happy flavors. This is definitely a “Do Again” as we call it in my family :)
Thanks IGE!!!
Brittney 10.14.2013
I may or may not have just polished off my second bowl of this coconut rice for the evening :) I threw a bag of HyVee frozen stir fry veggies in towards the end of the chicken cooking & it added some great bulk & color. Definitely a new favorite at our house!
Lindsay 10.14.2013
Making this tonight and I’m pumped!
Workout and Meal Plans 10/13-10/19 | Hungry Hobby 10.13.2013
[…] Crock Pot Thai Chicken with […]
10/13/13: Food & Fitness for the Week 10.13.2013
[…] Crock Pot Thai Chicken […]
Rachel O'Hanlon 10.12.2013
Love a crockpot recipe that ventures away from condensed soup and barbecue! I can’t wait to try this Thai chicken crockpot meal.
Really enjoying your blog as a fellow iowa girl, runner and avid traveler myself.
Leigha @ Minougirl 10.11.2013
Is there any reason you used white rice instead of brown? Just wondering! This looks to die for… and I love how easy it is!
Iowa Girl Eats 10.11.2013
Nope, you could use either!
Crock Pot Thai Chicken | Iowa Girl Eats | dottyeah605 10.11.2013
[…] Topics: eddie aikau Jacoby Jones liam hemsworth Kelly LeBrock […]
Alyssa 10.10.2013
You have such an amazing husband to want to cook for you on his birthday! During my birthday month (yes, I’m one of those people), I don’t lift a finger!
christine 10.10.2013
Made the thai chicken tonight,it was great! Served it over spaghetti squash I had cooked in the microwave (seasoned with salt, onion powder, garlic powder and curry powder!) Great, low carb meal! Thank you for sharing!
Jen and Emily @ Layers of Happiness 10.10.2013
Lincoln is the cutest little thing I have ever seen! And go Ben for being a guy wanting to cook on his birthday! I wish my husband… little brother… or even Dad would want such a thing on their birthday! You are one lucky girl! And I’ll be on the look out for that recipe for the cheeseburger dip! :)