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.
My husband and I love Asian food and especially Thai food. I think its the spices and their use of super fresh vegetables, cooked just slightly, that tempt our palates. Recipes like Thai Beef with Carrot Basil Salad and Shrimp Panang Curry get made repeatedly in our home.
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!
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Enjoy!
CROCKPOT THAI COCONUT CHICKEN
Ingredients
Thai Chicken
- 1 ¼ pounds boneless chicken breast
- 1 cup chicken broth
- 1 can coconut milk
- ½ cup creamy peanut butter
- 2 cloves garlic, minced
- 1 teaspoon minced ginger
- 3 Tablespoons Dixie Crystals Light Brown Sugar
- 2 Tablespoons soy sauce (Tamari for gluten-free)
- 2 Tablespoons rice vinegar
- 1 lime, juiced
- 2 cups fresh broccoli florets
- 1 cup frozen edamame, without pods
- Garnish: green onions, sliced, cilantro, chopped, peanuts
Quinoa
- 1 cup quinoa
- 2 cups chicken broth
Instructions
- 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.
Notes
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Mae says
We loved this! I substituted the peanut butter with almond butter and upped the ginger. I can't wait to eat the leftovers and make it again!!! This is entering our rotation.
Linda Warren says
That makes me so happy to hear! So glad you enjoyed it. Love the substitution of almond butter and you can never go wrong with more ginger, right?!
grace says
i've never eaten thai food, though given that it involves some of my favorite ingredients, i'm sure i'd love it! i like the incorporation of quinoa. 🙂
Linda Warren says
Oh you've got to try some good Thai food! I love it because it incorporates fresh vegetables that are usually lightly cooked so they still retain all their flavors, crispness and goodness. I am sure you'll love it!
Elsa | the whinery says
I love Thai food too, it's soo delicious! I love that you're switching things up by using quinoa, it looks delicious!
Linda Warren says
Thanks Elsa! Thai is so good for you that pairing it with quinoa seemed like the right thing to do - and it's so good!
miragonz says
This looks so good! I love Thai food and can't wait to try it!
Linda Warren says
I hope you get a chance to try it Miranda. If you love Thai food I can guarantee you'll enjoy it and the best part is - it's so easy to make!