Slow Cook Thai Chicken Recipe

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Most Helpful Positive Review

Jun 23, 2006

Unusual dish! After reading the many conflicting reviews I had to make it. I followed others suggestions and cut the cumin down to 1/2 tbsp. and peanut butter to 1/2 cup. I also added extra soy sauce. I thought it was very good and was not put off by the scent or color. Afterall, it is a peanut butter based sauce. I did add additonal steamed veggies as we are low carb people and avoid rice. Will definitely make this again.

—lkatperson

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Most Helpful Critical Review

Feb 05, 2009

I don't know if she's right, but my momma said, "Thai don't have crockpots, and they don't slow cook" - I should have heeded her warning. The recipe strikes me as a dummied down peanut satay. A more authentic recipe would shish kebab the meat, wouldn't use onions at all (after 5 hours, they melt and make the sauce taste funny), nor bell pepper (contributes no flavor but also melts) and would use coconut milk instead of chicken stock. Then there's the weirdness in the recipe - you put 3/4 C of fluid along with the chicken in a crockpot, and 5 hours later it's magically the 1 C to be used in step 2? Huh? When I discovered how much I didn't like this dish, I separated the chicken, rinsed it out in a colander, and added my own sauce. This recipe became just a bad memory.

—andrewfairley

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300 Ratings

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Nov 17, 2005

What a tasty dish! As per others' suggestions, I increased the chicken broth to 1 cup; decreased the peanut butter to 1/2 cup, the cumin to 2 tsps, and the crushed pepper to 1/4 tsp (not a big fan of "hot"); and added 1/2 tsp. curry powder. Other than that, I followed the recipe. I found 4-1/2 hours of initial cooking time to be perfect. The sauce was just right, not too spicy, but rich and flavorful, and with a nice consistency that was thick enough to spoon over spaghetti noodles (my substitute for Thai noodles) without being runny. I also disagree with those who said it didn't look appetizing. I sliced the red bell pepper into strips, and they added a nice confetti-like color along with the bright green cilantro garnish. All in all, a winner in my book!

—RCKim

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Jan 26, 2009

This was very very good, The Chicken Satay is one of my favorites... I love how people change things and then say oh I didn't like this.... Read it first, if you don't like that kind of food don't eat it... I use my Crock Pot for EVERYTHING I can,I even convert alot of things which is very easy to do and they have instructions for that too,... It is very much a time saver for me and being disabled it helps out alot as I can not stand a long time or keep bending...Great flavor and if they want they can skewer the meat after and gee maybe throw it under a broiler for 3 min or so to get a little crispy.... Be inventive people and just because you make changes don't need to be rude about it, after all we all tend to change to our own taste...Thanks for a wonderful recipe great taste and wonderfully easy!!!

—TerriC511

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Sep 14, 2005

I tried this recipe mostly out of curiosity and because I already had everything on hand. I'm not sure if this is authentic or not (have never eaten Thai food) but it sure was good! I used natural crunchy peanut butter and omitted the chopped peanuts at the end. After adding the cornstarch, I let it cook about 50 minutes (waiting for my brown rice to cook) and it got a little too thick. So next time, I would do only 1 TBS cornstarch in and not let it cook as long. I only put in about half of the red pepper flakes. My kids (a one-year old and three-year old) loved this and ate tons of it!

—What a Dish!

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Jun 30, 2007

This was the best recipe for the slow cooker I have found yet (I've only had it one month). It tasted like a restaurant made it. I did use less peanut butter than it called for (only 1/2 cup) and it worked out fine. I made the change for calorie reasons. It's spicy and great.

—NAOMILEN

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May 19, 2006

I found this very tasty - OK, not as fabulous as at a Thai gourmet restaurant, but it's a crock pot recipe, for goodness sakes! The KEY is not to omit the garnishes (cilantro, peanuts, and green onions), and I added a lot of additional lime after I dished up each serving.

—Lisa K

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Dec 10, 2006

Different and delicious. I even prepared additional meals in large gallon freezer bags. Now I just pull out a freezer bag and cook it on slow for 10 hours, following step 4 on the day of cooking.

—kevinsmommy

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Nutrition

Calories
407 kcal
20%

Carbohydrates
18.2 g
6%

Cholesterol
61 mg
20%

Fat
23.3 g
36%

Fiber
4.3 g
17%

Protein
34.9 g
70%

Sodium
1103 mg
44%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Slow Cook Thai Chicken

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 407
** Calories from Fat: 210

% Daily Value *
** Total Fat 23.3g 36 %
** Saturated Fat 4.6g 23 %
** Cholesterol 61mg 20 %
** Sodium 1103mg 44 %
** Potassium 609mg 17 %
** Total Carbohydrates 18.2g 6 %
** Dietary Fiber 4.3g 17 %
** Protein 34.9g 70 %
** Sugars 6g
** Vitamin A 24 %
** Vitamin C 71 %
** Calcium 7 %
** Iron 28 %
** Thiamin 16 %
** Niacin 148 %
** Vitamin B6 39 %
** Magnesium 37 %
** Folate 38 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.