Our Thai Coconut Chicken couldn’t be easier to make! Just throw 2 chicken breasts in a crockpot, cover with coconut milk, spices & broth then just let it cook. It’s perfect for busy weeknight and when served over quinoa it’s one healthy dinner.
When not making it at home we love to visit our favorite Thai restaurant in town. They make the best curry, served with a rich, thick coconut base that we adore so, when I saw this recipe on Dixie Crystals website highlighting coconut, I knew I just had to try it. I adapted it slightly so that I could cook everything in the crockpot without having to steam the vegetables first and it worked out great. In fact, it worked out so well that I got kuddos from my husband and a “This is the best Thai Coconut Chicken ever” compliment. High praise indeed!
If you are into Thai cuisine you just have to try this recipe. Just start it in the morning before work and it will be waiting for you when you come home. In order to speed up the process, just cook your quinoa over the weekend and reheat slightly prior to serving. Dinner served & on the table in 30 minutes!
Crockpot Thai Coconut Chicken
Yield: 4-6 servings
An easy recipe for a busy weeknight. Just throw 2 chicken breasts in a crockpot in the A.M., cover with coconut milk, spices & broth & let it cook. Serve over quinoa for a healthy dinner.