Thai Chicken (Crock Pot)

This recipe is so easy you will wonder if you missed a step. You didn’t – it’s really that easy!


Thai Chicken

4 chicken breasts, cut in 2 or 3 pieces each
1 T. grated ginger
1 small onion, sliced in thin strips
1 (14 oz.) can coconut milk
3/4 t. turmeric
1/4 t. crushed red pepper flakes
1 (8 oz.) can pineapple chunks, drained
2 T. cornstarch
2 T. broth or water

Cooked rice
1/2 c. chopped peanuts (for garnish)

Directions: Place chicken pieces in the crock pot. Add ginger, onions, cocount milk, turmeric and pepper flakes. Cover and cook on LOW for 4 to 5 hours or until chicken is tender. Turn to HIGH and add the pineapple. In a small bowl, dissolve cornstarch in water or broth; stir into chicken mixture. Cover and cook on HIGH for 15 minutes. Serve over rice and garnish with chopped peanuts.

Easy rice suggestion … I make a delicious cilantro brown rice by cooking 2 packages of 10 minute brown rice and then simply adding 1 T. of butter and a handful of chopped cilantro. Delicious! It tastes great with the flavors of the thai chicken.

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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