Frank's Favorite Slow-Cooker Thai Chicken Recipe

I have been on here for years and have yet to leave a rate. This recipe really deserved it. 5 stars from a very critical cook. I made a few adjustments based solely on my own personal taste, but this was 5 stars before I ever got near it. My tweaks were substituting 2 tablespoons of siracha for the 3/4 cup salsa, using creamy peanut butter, using a full can of full fat coconut milk, 3 tablespoons of soy, & leaving out the sugar. again these were tweaks to adjust to my own taste. I served a bed of fresh spinach, topped with bean sprouts, topped with Jasmine rice, then the chicken, then the sauce . . . AWESOME!

Wow! I’m not quick to give 5 stars, but my teenage boys insisted this recipe be put into the rotation. Made as written, but with regular coconut milk. Great flavor! * Added bonus: I made this recipe ahead of time, dumped the whole thing in a gallon ziplock and froze it. I think the flavor was even more exceptional and the chicken more tender as a result of the extra time “marinating” in the sauce. Pulling it out of the freezer, I defrosted in the microwave just until I could dump it out of the bag into the slow cooker.

I have used Frank's recipe and liked it a lot. I have also made it stove top with some changes: 4 chicken thighs, chopped onion and celery tossed in 2 tablespoons of virgin olive oil in a dutch oven. Add 1/4 cup of lemon juice. Cover. Place in 350 oven for about 20 minutes. Put on stove - medium heat. Add a can of coconut milk, 1/2 cup of almond butter, 1/2 cup of hot salsa, and 16 (approx) ounces of chicken stock. 2 Teaspoons Penzey's Bangkok blend, 2 teaspoons Penzey's Ginger. bring to a boil. then let simmer for another 20 minutes or so. Thighs should break apart in nice chunks. (Recipe 2 is totally different by adding 1 tablespoon Penzey's NOW Curry). Recipe 3 is exchanging almond butter for 1 can of organic Pumpkin. Salt and pepper to taste. If you have it i also add some fish sauce and sweet chili paste but these are an expense if you don't already enjoy cooking this way. Thanks Frank!

Most def a 5☆ dish with the following tweeks: used skin-on thighs which I browned a tad in a skillet (skin side down), kicked the salsa to the curb and subbed two tablespoons surraccha, used creamy pnut butter, ditched the sugar altogether, used TWO tablespoons of soy, and regular coconut milk. Power had gone out earlier so I simmered on top of the stove on LOW heat for an hour and a half instead of using my slow cooker to save time. I actually forgot to put in the ginger, but no matter. It was absolutely lick-the-plate delish!

My family liked this recipe. I added 3 tablespoons of soy sauce and I used habanero salsa and 1 cup of coconut milk. I used what was left in the can to make my jasmine rice. Like others suggested next time I'll shred the chicken in the crock pot before serving. There wasn't a lot of heat/spice when it was done cooking. I think next time I'll add 1 TBLS of siracha + tsp Thai chili paste like another review recommended.

I was worried about a strong coconut flavor from the coconut milk but it didn't taste coconutty at all. I basically doubled the recipe so I could use the whole can of coconut milk cause I don't know what I'd do with a half can of it. I used a little more than twice as much chunky peanut butter cause I love peanut sauce and that flavor came thru wonderfully. 6 skinless, boneless chicken breasts cut into chunks and 6 cps of white rice was a perfect meal. I put all of it in the pressure cooker and used the pre-set button for chicken (20 min). The chicken was tender and juicy, the sauce smooth and creamy. We really loved it!!!

Really good and almost a 5-star. 4.5 if I could. Agree with others to shred chicken and return it to sauce. Also agree that this recipe needs a veggie - so I added a frozen bag of California blend after shredding and then cooked another hour. I only had mild salsa so added 1 TBLS of siracha + tsp Thai chili paste. Heat does reduce as this cooks but that add helped retain some kick without going overboard. Served over jasmine rice enjoyed every bite! Thank you sweet potato for posting!

I prepared this dish with no major changes and the family simply loved it! The only change I made was to use chicken breasts and then seasoned them with salt and pepper prior to putting them into the crockpot. I also used smooth peanut butter and omitted the peanuts. I cooked this dish in the crockpot on high for 2 hours and it was cooked perfectly. Next time I will double the sauce. It was delicious! Many thanks to the author of this recipe. Thanks for the share!

This was really good after some minor changes. I did alter the cooking procedure based on other reviews and I think it made it much better. The flavours of the coconut milk, ginger and peanut butter were more distinct and deep which made the total flavour more authentic. Cooked chicken thighs (bone in) in the crock pot alone for first 5 hours on low. I prepared the thighs first by removing the skin the placing it back over thighs for the cooking plus 1/4 cup of water. After 5 hours, I removed thighs and picked off cooked chicken discarding the skin, bones and all juice (grease) in the pot. I added the sauce which I prepared separately earlier to the CP, re-added shredded chicken and continued cooking on low for another 1 1/2 to 2 hours. Served over brown rice. I really liked it being my first journey into Thai food. The change in cooking procedures certainly solved many of the issues previous reviewers had with this dish.

ok.. here is the trick that i found when making meals in a crockpot that normally turn out watery and bland. i put chicken and bell peppers in the crockpot only!! i know it dosent call for bell peppers but my husband likes it. i put all the ingredients for the sauce mixture in one tubberware bowl and put it in the fridge. I cooked the chicken for 6 hours on low. when i got home after working I took the chicken out of the crockpot, poured out any liquid that was left in the crockpot. shredded the chicken, put the chicken back in the crockpot . retrieved the sauce mixture from the fridge and pour over the chicken and turn on high for about 20 minutes until hot.. the chicken turns out very tender even by cooking it by itself. you wont end up with a watery bland mess. what you get is a thick creamy sauce that retains all flavor because the sauce wasnt overcooked. i also have a rice cooker that is programmable, so I can set it in the morning to have the rice cooker turn on at a certain time so I have hot rice ready with the meal.

This dish was good, but still felt it needed a little something. I used medium salsa, creamy peanut butter and full fat coconut milk and left out the cilantro only because I didn't have any on hand. I think this would be better cooked on the stove top or oven rather than a slow cooker and maybe even brown the thighs first.

Per reviews only cooked for 6 hours (chicken was perfect, fell apart easily) and doubled the sauce. This made a ton of sauce which was great to have over rice or noodles. By doubling the sauce, used a whole 13.5 oz can of coconut milk and a 16 oz jar of chunky hot salsa - no half open container hanging around in the refrigerator for months.

I followed recipe precisely and it was inedible.

The flavors are great as is, served with sriracha on the side for those that want to kick it up a notch. This would have been a 5 star but it was completely cooked in 6 hours on low. If I had not checked at this point, chicken and sauce would have been dried out. Served over a bed of spinach and jasmine rice.

So yummy and effortless.

Considering how little prep there is, this easily deserves 5 stars! I made it as is, cutting down on the sugar a bit. Next time I would double the ingredients for the sauce, as one reviewer already suggested. It was served on jasmine rice with some steamed veggies on the side. Also it was just enough for 4 and I would say that we have average appetites.

This will be my second time making this dish. You drop every in the slow - cooker, that's it and it's delicious! I did add a few green onions.

While the chicken was delicious, it was overcooked and burnt along the edges, as was the sauce. I only cooked it for 7 hours on low. Also, there was insufficient sauce for four servings. I will make it again, doubling the sauce, and see if that helps.

Very easy byt /very bland, The only change I made was to use mild salsa instead of the hot. My husband added some hot sauce to his bit it just made it spicy, it didn't add flavor. So disappointing.

I put it over rice