Hunk of Meat Monday: Slow Cooker Thai Chicken

Hunk of Meat Monday: Slow Cooker Thai Chicken

  • 1½ pounds boneless, skinless chicken thighs, cubed
  • 1 green pepper, sliced
  • 1 can coconut milk
  • 2 tablespoons peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon red curry paste
  • 1 teaspoon grated fresh ginger
  • ½ pound rice noodles
  • 1 head of broccoli
  • Juice of 1 lime
  • Green onions and cilantro for garnish
  1. In a slow cooker, layer green peppers, chicken, and then coconut milk, peanut butter, soy sauce, curry paste, and ginger (mixed together).
  2. Cook covered 5-6 hours on low or 3-4 hours on high, till chicken is cooked.
  3. Twenty minutes before serving, stir in broccoli crowns from one head of broccoli and soak the rice noodles in hot water.
  4. After 20 minutes, stir drained noodles into crock pot. Juice one lime over mixture, stir and serve with green onion and cilantro.

Was I thankful for some inspiration this week from those who linked up some great recipes last week. For starters, I had Easter eggs coming out of my ears.
Thanks to Marcia over at Frugal Homekeeping for some egg salad inspirations. I need some inspiration!
And as a working mom, I am always looking for a quick meal that everyone will eat, sometimes even on the go. And let me tell you, these are answer to my quick meal needs.

They were a hit this week thanks to Kathryn at Talking Dollars and Cents. These quick and easy BBQ cups will be a staple for fast meal needs.

One thing that I wish we had on the farm is more access to a variety of ethnic restaurants. Besides the Americanized China buffet and Mexican joints, there aren’t many within 25 miles of our house.
Angie over at Successful Together inspired me as well with her Teriyaki Chicken.
teriyaki chicken
So, despite the fact that my husband hates Asian flavored food, I occasionally make it just to introduce the kids to a variety of flavors. This week, I tried my had at a slow cooker Thai Chicken.

Hubby didn’t make it home to enjoy. However, Princess loved it. Boo refused to eat it. Sheldon, our beloved Beagle, ate up what was left on Princess’s plate when she ran to the bathroom. Guess he loves Thai too!!

Best of all, this was a slow cooker meal. Start with some boneless, skinless chicken thighs. My new chicken love. I don’t really like white meat. Flavorless. Might as well eat tofu. Well, not really. But I am so thankful for the boneless, skinless thighs for easier use of dark meat.
I grab some not so ordinary ingredients to pair up with my thighs, plus some soy sauce.
Mix the can of coconut milk with one tablespoon for red curry paste, two tablespoons of peanut butter, a teaspoon of grated ginger and a tablespoon of soy sauce.
Slice up the green pepper, or whatever color of pepper you have handy, and cut up the chicken into bite size pieces. Layer the peppers and then the chicken and then pour your sauce over top.
Cook until chicken is completely cooked. Five to six hours on low or three to four hours on high heat in the crock pot.

Twenty minutes before eat time, cut up one head of broccoli crowns and stir into the chicken.
At the same time, grab some rice noodles and get them soaking in hot water. I used a half of a package.
Then mix the drained noodles into the chicken and broccoli and squeeze juice from one lime over top.
Garnish with green onions and cilantro.

What’s cooking in your world? Link up your meaty recipes. Visit some of the great recipes that others are sharing and be sure you grab the button to put somewhere on your blog so others know where you linked up to.

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  1. Angie A says

    Oh, now THIS looks YUMMY!! :) I really need to get some new ingredients in my kitchen.
    Thanks for the mention!

  2. Lana says

    I think this sounds YUM, and I am soooo with you on chicken thighs! Love them just "fried" up in the pan, and so does the family! Great recipe!

  3. Aimee says

    Thanks for hosting, I'm your newest follower! I linked up my super easy Crockpot Lettuce Wrap recipe! Hope you like it!

  4. Eating in Winnipeg says

    oh this looks great! don't forget to link back to savory sundays!! i'm glad you stopped by, you have a great blog!!

  5. Miz Helen says

    Hi Leah,
    Your Chicken dish looks yummy! Thank you for hosting today and have a wonderful week!

  6. Katie says

    Absolutely I will try this and it looks fantastic. I love Asian and loving anything in a slow cooker these days. I linked up with Learn to Grill Hassle Free Ribs. I'm a novice griller but we had great success with a dry rub on ribs on our gas grill yesterday, using hickory wood to smoke. Probably my fav Hunk of Meat Monday I have yet to share. Thanks for hosting Miss Leah!

  7. Heather @ 3 kids and lots of pigs says

    You are so adventurous and creative in the kitchen. I get excited if I slightly tweak a recipe. You are my kitchen idol!

  8. Melinda says

    We have the same problem – the only restaurants around here could be classified as red neck or comfort foods! I wonder if my kids would eat Thai food? I'd love to try!

  9. Marcia@Frugalhomekeeping says

    Thanks for mentioning me! How thoughtful of you. I really enjoy your blog and the recipes you show are great.

  10. Jane says

    Hi Leah,
    My husband and I love Thai food. I love that this is made in the crock pot! It looks so easy and delicious! Got to put this on my "To Do" List! Thanks for adding this recipe to Melt in Your Mouth Monday!

  11. a moderate life says

    Hi Leah, Thank you for sharing your linky and your recipe on the Hearth and Soul Hop. Please put a link back to the hearth and soul hop so more people can share in the fun. This has always been a requirement of hop participation. I love thai rice noodle sticks and what I love the best is how easy they cook up and how quickly so you can basically throw them in a pot and minutes later you have the basis for a meal! All the best, Alex

  12. Christy says

    what a great use of the slow cooker…i am still learning how to best use mine. i do love peanut and chicken together, i bet this tastes amazing! thank you for sharing with tuesday night supper club.

  13. Sarah says

    I found this to be really bland :( My grocer only had thin rice noodles, and I added sliced onions but other than that followed the recipe. I thought I might have put in too much chili paste because my mix was a lot redder but I couldn’t even taste that. Kinda bummed, but I’m glad I finally got some asian ingredients so I can experiment on my own :)

  14. Kristen says

    It’s great to have a Thai-inspired slow cooker recipe! Doubled the peanut butter and red curry paste. Also added a teaspoon of Sriracha (hot chili sauce). Without those additions, this recipe is too bland for our tastes (that includes a 10 year old and a 4 year old), but maybe it’s a good introduction to Thai for those who have never tried it before.

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