Are you ready to transform your ordinary dinner into an extraordinary culinary adventure? This Crockpot Thai Chicken Thighs recipe is about to become your new obsession - a perfect blend of creamy coconut, zesty lime, and bold Thai-inspired flavors that will transport you straight to the vibrant streets of Bangkok, all from the comfort of your own kitchen. With minimal prep and maximum flavor, this dish promises to be the showstopper that has everyone asking, "What's your secret?"
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Thai
Serves: 6 servings
Ingredients
- 6 chicken thighs, bone-in
- 1 cup coconut milk
- 2 tbsp red curry paste
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 lime, juiced
- 1 cup bell peppers, sliced
- Fresh cilantro for garnish
Instructions
- Prepare the chicken thighs by patting them dry with paper towels to remove excess moisture and ensure better sauce adherence.
- In a medium mixing bowl, whisk together coconut milk, red curry paste, fish sauce, brown sugar, and fresh lime juice until fully combined and smooth.
- Place the bone-in chicken thighs in the crockpot, arranging them in a single layer to ensure even cooking.
- Sprinkle sliced bell peppers evenly around and between the chicken thighs.
- Pour the prepared coconut milk and curry sauce mixture over the chicken and peppers, making sure to coat each piece thoroughly.
- Cover the crockpot and set to low heat, cooking for 6 hours until the chicken is tender and easily falls off the bone.
- Once cooking is complete, carefully remove chicken thighs and transfer to a serving platter.
- If desired, thicken the remaining sauce by whisking in a cornstarch slurry and cooking on high for an additional 10 minutes.
- Garnish with fresh chopped cilantro before serving and spoon extra sauce over the chicken.
- Serve hot with steamed rice or cauliflower rice for a complete meal.
Tips
- Pat the chicken thighs completely dry before cooking to help the sauce adhere better and create a more flavorful result.
- For an extra flavor boost, consider toasting your red curry paste in a dry pan for 30 seconds before mixing with other ingredients to enhance its aromatic qualities.
- Don't rush the cooking process - the low and slow method is crucial for achieving fall-off-the-bone tender chicken that absorbs all the rich, complex flavors.
- If you prefer a thicker sauce, use the cornstarch slurry technique mentioned in the recipe or reduce the sauce on the stovetop after cooking.
- Fresh ingredients make a huge difference - use fresh lime juice and cilantro for the brightest, most authentic taste.
- For a low-carb option, serve over cauliflower rice. For a more traditional approach, steamed jasmine rice works perfectly.
- Leftovers can be stored in an airtight container and will often taste even better the next day as the flavors continue to meld.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 28g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 140mg
