Easy Crockpot Thai Coconut Chicken for Ultimate Comfort
Enjoy this comforting and flavorful Crockpot Thai Coconut Chicken, perfect for busy weeknights.
Servings: 4 servings
Calories: 300kcal
Equipment
- Crockpot
Ingredients
For the Soup Base
- 1 can Coconut Milk can swap with light coconut milk for fewer calories
- 2 tablespoons Red Curry Paste use a milder blend if preferred
- 4 cups Chicken Broth substitute with vegetable broth for a meat-free alternative
- 1 cup Water adjusts the soup's consistency as needed
For the Protein
- 2 cups Shredded Chicken perfect for utilizing leftover or rotisserie chicken
For the Flavor Boosters
- 2 tablespoons Olive Oil any light oil will do in a pinch
- 1 medium Onion yellow or white onions work best
- 3 cloves Garlic minced
- 1 tablespoon Ginger minced
- 2 tablespoons Lime Juice lemon juice can substitute if lime isn't available
For Texture and Garnish
- 4 oz Rice Noodles can swap with quick-cooking noodles or spiralized veggies
- 1 cup Fresh Basil for garnish
- 1 cup Fresh Cilantro for garnish
- 1/2 cup Scallions for garnish
Instructions
How to Make Easy Crockpot Thai Coconut Chicken
- Heat olive oil in a large skillet over medium heat; add chopped onion and sauté for about 5 minutes until softened and translucent.
- Stir in the garlic, ginger, and red curry paste, cooking for about 30 seconds until fragrant.
- Transfer the sautéed aromatics to your crockpot, then add in the coconut milk, chicken broth, and water. Mix until well combined.
- Toss in the shredded chicken, ensuring it's evenly coated with the flavorful liquid. Secure the lid and set your crockpot to cook on low for 6-8 hours.
- About 30 minutes before serving, add the rice noodles directly to the crockpot, stirring to integrate.
- Just before serving, stir in the lime juice, and garnish with fresh basil, cilantro, and scallions.
Notes
Optional: Add extra veggies like bell peppers or spinach for more nutrition.