Best 9 Slow Cooker Thai Chicken And Shrimp Recipes

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Are you craving a delectable and aromatic Thai dish without spending hours in the kitchen? Prepare to tantalize your taste buds with the slow cooker Thai chicken and shrimp recipe. This convenient culinary creation combines the vibrant flavors of Thailand with the ease of a slow cooker, ensuring a tender, juicy chicken and succulent shrimp bathed in a rich and flavorful sauce. Get ready to embark on a culinary journey to the heart of Thailand, where coconut milk, fragrant herbs, and zesty spices harmoniously blend to create a dish that will leave you and your loved ones craving more.

Here are our top 9 tried and tested recipes!

FRANK'S FAVORITE SLOW-COOKER THAI CHICKEN



Frank's Favorite Slow-Cooker Thai Chicken image

Chicken thighs get delish with a family-pleasing, super-easy crock pot recipe. Only one step, start in the morning, ready when you get home. Just add your favorite rice.

Provided by sweet-potato

Categories     World Cuisine Recipes     Asian

Time 8h15m

Yield 4

Number Of Ingredients 10

¾ cup hot salsa
¼ cup chunky peanut butter
¾ cup light coconut milk
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon white sugar
2 tablespoons grated fresh ginger
2 pounds skinless chicken thighs
½ cup chopped peanuts, for topping
2 tablespoons chopped cilantro, for topping

Steps:

  • Combine the salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the crock of a slow cooker; mix well. Place the chicken in the sauce, spoon mixture over chicken to coat.
  • Place the lid on the cooker and set to LOW. Cook until chicken is very tender and sauce has thickened, 8 to 9 hours. A meat thermometer, inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C). Garnish with peanuts and cilantro before serving.

Nutrition Facts : Calories 561.7 calories, Carbohydrate 13.7 g, Cholesterol 136.8 mg, Fat 35.9 g, Fiber 3.6 g, Protein 47.6 g, SaturatedFat 9.1 g, Sodium 859.7 mg, Sugar 4.9 g

SLOW-COOKER THAI CHICKEN AND SHRIMP



Slow-Cooker Thai Chicken and Shrimp image

There's something to please everyone in a delightful dish loaded with chicken, shrimp, rice, vegetables and fantastic flavor!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10h25m

Yield 6

Number Of Ingredients 12

1 package (1 pound 4 ounces) bone-in skinless chicken thighs
1 can (14 ounces) coconut milk (not cream of coconut)
1 package (3.5 ounces) Thai peanut sauce mix (2 envelopes)
2 medium carrots, sliced (1 cup)
1 medium onion, chopped ( 1/2 cup)
3 cups water
3 cups uncooked instant rice
1 pound uncooked peeled deveined medium shrimp, thawed if frozen and tails removed
1 cup frozen sweet peas (from 1-pound bag)
1 tablespoon cornstarch
1/3 cup chopped peanuts, if desired
3 tablespoons chopped fresh cilantro, if desired

Steps:

  • Place chicken in 3 1/2- to 4-quart slow cooker. Add coconut milk. Stir in both envelopes of sauce mix, carrots and onion.
  • Cover and cook on low heat setting 8 to 10 hours.
  • About 30 minutes before serving, heat water to boiling in 2-quart saucepan over high heat. Remove from heat and stir in rice; cover and let stand about 5 minutes or until water is absorbed. Fluff rice with fork before serving.
  • Remove chicken from cooker; keep warm. Add shrimp and peas to cooker. Increase heat setting to high. Mix 1/4 cup sauce from cooker and the cornstarch in small bowl; stir into mixture in cooker. Cover and cook 5 to 10 minutes, stirring frequently, until shrimp are pink and firm and sauce has thickened slightly.
  • Meanwhile, remove chicken from bones; coarsely chop chicken and return to cooker. Serve chicken mixture over rice. Garnish with peanuts and cilantro.

Nutrition Facts : Calories 580, Carbohydrate 62 g, Cholesterol 145 mg, Fat 2, Fiber 5 g, Protein 34 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 260 mg

SLOW-COOKER THAI PEANUT CHICKEN



Slow-Cooker Thai Peanut Chicken image

Combining sweet, savory and spicy flavors, it's no wonder Thai Peanut Chicken is a take-out favorite. But here's a secret: It doesn't have to come from a take-out box to turn out delicious. You, or rather your slow cooker, can do this dinner at home. Thai cooking is all about combining bright, bold ingredients to create big flavor. Here's how that works in this recipe. First, simply choosing chicken thighs will start you off in the right direction. Thighs have more fat and turn out tender (not dry) when slow cooked. Second, dredging your thighs in flour and then browning, before slow cooking, develops the flavor of the meat and helps the sauce turn out thick and velvety. Combining standard ingredients-your jar of peanut butter and bottle of Worcestershire-with a few more specialized, but still widely available, ingredients-curry paste (more on that below), coconut milk and fresh ginger-allows you to build the flavor you know and love. Finally, letting all these elements stew together in the slow cooker over low heat melds them together, so you end up with a perfectly balanced and fully flavored dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h10m

Yield 6

Number Of Ingredients 15

1 can (13.66 oz) unsweetened coconut milk (not cream of coconut)
1/3 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
2 to 5 tablespoons Thai red curry paste (see Tip)
2 tablespoons gingerroot, peeled and finely chopped
3 cloves garlic, finely chopped
12 boneless skinless chicken thighs (about 2 1/2 lb)
1 teaspoon salt
1/2 cup Gold Medal™ all-purpose flour
2 tablespoons vegetable oil
2 tablespoons packed brown sugar
1 tablespoon lime juice
1/4 cup cilantro leaves
1/4 cup chopped roasted peanuts

Steps:

  • Spray 4-quart slow cooker with cooking spray.
  • In medium bowl, beat coconut milk, peanut butter, soy sauce, Worcestershire sauce, curry paste, gingerroot and garlic with whisk. Set aside.
  • Season chicken with salt. Place flour in shallow bowl. Dredge chicken in flour. Discard remaining flour.
  • In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Arrange half of the chicken in skillet; cook, turning once, 4 to 5 minutes or until lightly browned. Transfer to slow cooker. Pour half of the coconut milk mixture over chicken in slow cooker. Repeat with remaining 1 tablespoon oil and chicken.
  • Transfer to slow cooker, and pour remaining half of sauce over chicken.
  • Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours or until chicken is cooked through (at least 165°F). Transfer chicken to serving bowl.
  • Stir brown sugar and lime juice into sauce in slow cooker. Pour sauce over chicken; garnish with cilantro and peanuts. Serve over rice, if desired.

Nutrition Facts : Calories 620, Carbohydrate 24 g, Cholesterol 180 mg, Fat 6 1/2, Fiber 2 g, Protein 47 g, SaturatedFat 17 g, ServingSize 2 Thighs and About 1/3 Cup Sauce, Sodium 1150 mg, Sugar 10 g, TransFat 0 g

SLOW COOK THAI CHICKEN



Slow Cook Thai Chicken image

Slow cooked chicken breasts in a rich, peanutty, slightly spicy sauce. Serve over rice.

Provided by DELTAQUEEN50

Categories     World Cuisine Recipes     Asian     Thai

Time 5h20m

Yield 6

Number Of Ingredients 16

6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 large red bell pepper, seeded and sliced into strips
1 large onion, coarsely chopped
½ cup chicken broth
¼ cup soy sauce
1 tablespoon ground cumin
3 cloves garlic, minced
½ teaspoon red pepper flakes
salt and pepper to taste
2 tablespoons cornstarch
⅔ cup creamy peanut butter
1 tablespoon soy sauce
¼ cup lime juice
3 green onion, chopped
¼ cup chopped fresh cilantro
½ cup chopped roasted peanuts

Steps:

  • Place the chicken breast strips, bell pepper and onion into a slow cooker. Pour in the chicken broth and 1/4 cup of soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper. Stir to blend, then cover and cook on Low for 4 1/2 to 5 hours.
  • Remove 1 cup of the liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, and place the lid on the pot.
  • Cook on High for 30 minutes. Garnish with green onions, cilantro and peanuts before serving.

Nutrition Facts : Calories 408.2 calories, Carbohydrate 18.3 g, Cholesterol 61.2 mg, Fat 23.3 g, Fiber 4.3 g, Protein 35 g, SaturatedFat 4.6 g, Sodium 1118.5 mg, Sugar 6 g

SLOW-COOKER PAD THAI



Slow-Cooker Pad Thai image

I love pad thai, but I hate standing over a hot stir-fry-especially in the summer. This slow cooker version lets me keep my cool and enjoy pad thai, too. -Shawn Barto, Winter Garden, Florida

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 4 servings.

Number Of Ingredients 13

3 boneless skinless chicken breast halves (5 to 6 ounces each)
1/4 cup packed brown sugar
1/4 cup lime juice
2 tablespoons soy sauce
2 garlic cloves, minced
1 teaspoon fish sauce or additional soy sauce
1/4 teaspoon crushed red pepper flakes
8 ounces uncooked Asian lo mein noodles
2 teaspoons butter
2 large eggs, beaten
3 green onions, thinly sliced
1/4 cup chopped salted peanuts
1/4 cup chopped fresh cilantro

Steps:

  • Place chicken in a 1-1/2- or 3-qt. slow cooker. In a small bowl, combine the next 6 ingredients; pour over chicken. Cook, covered, on low until a thermometer inserted in chicken reads 165°, about 4 hours. Remove chicken; cool slightly. Shred chicken with two forks and return to slow cooker., In a large saucepan, cook noodles according to package directions. In a small nonstick skillet, heat butter over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains., Drain noodles. Stir eggs and noodles into slow cooker. Top with green onions, peanuts and cilantro.Freeze option: Double the chicken mixture. Freeze half of cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Prepare noodles and eggs as directed; stir into chicken mixture. Garnish as desired.

Nutrition Facts : Calories 482 calories, Fat 12g fat (3g saturated fat), Cholesterol 157mg cholesterol, Sodium 891mg sodium, Carbohydrate 59g carbohydrate (14g sugars, Fiber 2g fiber), Protein 34g protein.

PAD THAI WITH CHICKEN AND SHRIMP



Pad Thai with Chicken and Shrimp image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon soy sauce
1 tablespoon water
1 tablespoon creamy peanut butter
1 teaspoon Asian chili paste, such as sambal oelek
3 tablespoons canola oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 cup julienned mixed vegetables (carrots, yellow squash, zucchini)
4 ounces boneless, skinless chicken breast or thigh, sliced into strips
12 medium to large shrimp, peeled and deveined
1/4 pound medium-wide rice noodles, soaked in warm water until softened and drained
1 tablespoon packed light brown sugar
1 tablespoon cider vinegar
Chopped Romaine lettuce, for garnish
Mung bean sprouts, for garnish
Lime wedges, for garnish
Fresh cilantro leaves, for garnish
Chopped peanuts, for garnish

Steps:

  • In a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth.
  • Heat a large wok over medium-high heat, and add canola oil. When the oil is hot, add the garlic and ginger and let cook until fragrant, about 1 minute. Add the vegetables, chicken, and shrimp, and stir-fry until chicken and shrimp are browned and cooked through, about 2 minutes. Add noodles and toss to coat.
  • Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes.
  • Spread chopped romaine on a platter. Serve pad Thai on top of lettuce and garnish with mung bean sprouts, lime, cilantro and chopped peanuts.

SLOW COOKER/CROCK POT THAI CHICKEN CURRY



Slow Cooker/Crock Pot Thai Chicken Curry image

Make and share this Slow Cooker/Crock Pot Thai Chicken Curry recipe from Food.com.

Provided by Stacey Dee

Categories     Curries

Time 5h

Yield 6 serving(s)

Number Of Ingredients 17

4 ounces red curry paste (thai kitchen brand)
2 cups water
2 teaspoons chicken bouillon (better than bouillon brand)
2 tablespoons fish sauce
2 tablespoons brown sugar
1 1/2 lbs chicken breasts (cut thinly, into pieces)
1 red bell pepper
1 small onion (cut thin)
1 tablespoon fresh ginger paste
1 tablespoon lime juice
2 (400 ml) cans coconut milk (Chaokoh brand)
1/2 teaspoon crushed red pepper flakes (optional)
1 tablespoon sriracha sauce (optional)
6 leaves Thai basil
4 ounces bamboo shoots
15 ounces baby corn
2 cups fresh green beans or 2 cups other vegetables

Steps:

  • Add everything to crock pot EXCEPT coconut milk and any fresh vegetables.
  • stir well, ensuring chicken bouillon and sugar is dispersed.
  • cook on high for 3 hours or until chicken is thoroughly cooked.
  • add fresh vegetables and cook for an additional hour or until vegetables are done.
  • add coconut milk and stir (coconut milk goes last because it can separate if heated too high).
  • heat until desired temperature or eat immediately.
  • serve with white rice or coconut rice.

Nutrition Facts : Calories 577.1, Fat 40.6, SaturatedFat 28.8, Cholesterol 72.6, Sodium 575.4, Carbohydrate 29.4, Fiber 3.7, Sugar 10.9, Protein 30.6

SLOW COOKER THAI CHICKEN



Slow Cooker Thai Chicken image

I found this recipe on a Betty Crocker site. The original recipe uses chicken thighs, but this version uses boneless, skinless breasts.

Provided by Claire312

Categories     Chicken Breast

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 8

1 -1 1/2 lb boneless skinless chicken breast
3/4 cup salsa
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated gingerroot
1/4 cup chopped peanuts
1/2 cup peanut butter
2 tablespoons fresh cilantro

Steps:

  • Place chicken in crockpot.
  • Mix other ingredients except cilantro.
  • Pour over chicken.
  • Cook for 4 hours on low.
  • Sprinkle cooked chicken with cilantro. This is great served with rice!

PRESSURE-COOKER PAPRIKA SHRIMP AND RICE



Pressure-Cooker Paprika Shrimp and Rice image

With fresh basil and lemon wedges as garnish, this shrimp and rice dish is your one-pot stop for deliciousness. -Joyce Conway, Westerville, Ohio

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

5 tablespoons canola oil, divided
1 large sweet onion, chopped
1 cup chopped sweet pepper, such as yellow, orange or red
3/4 pound uncooked shrimp (16-20 per pound), peeled and deveined
1 teaspoon granulated garlic
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1-1/2 cups chicken broth
1 package (10 ounces) uncooked saffron rice
1 cup petite diced tomatoes
2 tablespoons chopped fresh basil
Lemon wedges

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 2 tablespoons oil. When oil is hot, cook and stir onion and pepper until crisp-tender, 4-5 minutes. Remove and keep warm., Toss shrimp with granulated garlic, paprika and pepper flakes. Add remaining 3 tablespoons oil to pan. When oil is hot, add shrimp. Cook and stir until shrimp turn pink, 5-6 minutes. Remove and keep warm. Add broth to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Stir in rice., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Stir in tomatoes, shrimp and reserved pepper mixture; heat through. Top with basil; serve with lemon wedges.

Nutrition Facts : Calories 525 calories, Fat 19g fat (2g saturated fat), Cholesterol 103mg cholesterol, Sodium 1455mg sodium, Carbohydrate 68g carbohydrate (9g sugars, Fiber 3g fiber), Protein 22g protein.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you save time and avoid scrambling.
  • Choose the Right Cut of Chicken: For this recipe, boneless, skinless chicken breasts or thighs are best. They will cook evenly and stay tender in the slow cooker.
  • Season the Chicken: Don't forget to season the chicken with salt, pepper, and garlic powder before cooking. This will help add flavor to the dish.
  • Use a Variety of Vegetables: Feel free to add other vegetables to this recipe, such as carrots, celery, bell peppers, or mushrooms.
  • Adjust the Heat: If you like your food spicier, you can add more red pepper flakes or Sriracha sauce. Conversely, if you prefer a milder dish, you can omit the red pepper flakes altogether.
  • Serve Over Rice or Noodles: This dish is traditionally served over rice or noodles. You can also serve it with a side of steamed vegetables or a salad.

Conclusion:

This Slow Cooker Thai Chicken and Shrimp is an easy and flavorful dish that is perfect for a busy weeknight meal. It is also a great way to use up leftover chicken or shrimp. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.

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