Crock Pot Coconut Thai Chicken: Easy & Flavorful Dinner

Crock Pot Coconut Thai Chicken is the game-changer your weeknight dinners have been waiting for. This slow cooker recipe takes just minutes to prep, leaving you with tender, flavorful chicken infused with creamy coconut, zesty pesto, and a spicy sriracha kick while your crock pot does all the work. It’s set-it-and-forget-it perfection, delivering bold Thai-inspired flavors with minimal effort.

I first started making this recipe when I needed a quick way to get dinner on the table during busy weeks. Traditional Thai chicken dishes can take hours of stovetop simmering, but this version? 15 minutes of prep and the slow cooker handles the rest. Whether you’re meal-prepping for the week or serving up a comforting dinner, this is the definition of easy Thai chicken crock pot brilliance.

Why This Crock Pot Coconut Thai Chicken Is a Game-Changer

• Hands-off cooking: You only need 15 minutes to prep, then let the crock pot handle 4-6 hours of slow cooking.
• Make-ahead friendly: Assemble freezer-friendly bags in advance for even less hassle on busy days.
• Bold flavors without the effort: Pesto, coconut milk, and sriracha come together for a Thai-inspired taste explosion without extra steps.
• Perfect for meal prep: This recipe makes three bags of prepped meals in one go, keeping your freezer stocked with ready-to-cook dinners.

Equipment You’ll Need for This Crock Pot Coconut Thai Chicken

To make this Thai coconut chicken with sriracha, you’ll need:

• A slow cooker: Any size between 6-8 quarts works best for this recipe. If you’re in the market, I recommend one with programmable settings for ease.
• Gallon freezer bags: Essential for dividing the recipe into convenient make-ahead portions.
• Sharp scissors or a knife: Cutting the chicken into strips ensures even cooking.

Pro Tip: Spray your crock pot with a bit of non-stick cooking spray for easy cleanup!

Simple Ingredients for Crock Pot Coconut Thai Chicken

This recipe relies on pantry staples and fresh ingredients that pack a punch:

• Coconut milk: The star ingredient provides richness and creaminess. Use full-fat for best flavor.
• Pesto: Adds unexpected herby depth. Store-bought works perfectly, but homemade is a great option if you have time.
• Sriracha: For heat. Prefer milder flavors? Start with less and adjust to taste.
• Soy sauce: Balances the flavors with savory umami goodness.

Shopping Tip: Look for coconut milk in the international foods aisle, and grab pre-minced cilantro if you’re short on time.

Crock Pot Coconut Thai Chicken Recipe Details

• Prep Time: 15 minutes
• Cook Time: 4-6 hours (hands-off)
• Total Time: 4 hours 15 minutes
• Servings: 4 servings (per bag)
• Difficulty: Easy

Crock Pot Coconut Thai Chicken Ingredients

• 3 cans coconut milk
• 3 tablespoons sriracha (leave it out if you prefer less heat)
• 6 tablespoons pesto
• 1/2 cup chopped cilantro
• 3 tablespoons soy sauce
• 3 boneless chicken breasts
• 12 boneless chicken thighs
• 3 gallon-sized freezer bags

How to Make Crock Pot Coconut Thai Chicken

1. To Assemble: Divide all ingredients evenly between three gallon-sized freezer bags, starting with the coconut milk.
2. Add chopped cilantro, soy sauce, pesto, and sriracha (if using) to each bag. Seal the bags and mix gently by squeezing to combine the sauces with the coconut milk.
3. Cut chicken breasts into 3-4 strips each and thighs into halves. Divide the chicken evenly among the bags, ensuring it’s submerged in the marinade.
4. Press out any air from the bags, seal well, and label each one with the recipe name and cooking instructions.
5. To Cook: Thaw one bag overnight in the refrigerator.
6. Transfer contents of the bag to a crock pot. Cook on high for 4-6 hours or low for 6-8 hours.
7. When done, shred the chicken if desired and stir in 1 tablespoon of fish sauce right before serving.
8. Serve over hot, fluffy white rice or your grain of choice.

Jake’s Tips for the Best Crock Pot Coconut Thai Chicken

• Batch cooking is key: Prep all three bags at once to save serious time later.
• Skip dicing cilantro: Pre-minced herbs or frozen options work just as well.
• Shred chicken easily: Use a hand mixer directly in the crock pot—it saves time and effort!
• Thicken the sauce: If you like a thicker sauce, stir in a cornstarch slurry 20 minutes before serving.
• Storage: Leftovers keep for up to 3 days in the fridge or 3 months in the freezer.

Easy Crock Pot Coconut Thai Chicken Variations

• Low-carb swap: Serve your chicken over cauliflower rice instead of traditional rice.
• Add veggies: Throw in baby carrots, bell peppers, or snap peas during the last hour of cooking.
• Pesto alternative: Use green curry paste for a more authentic Thai kick.
• Protein twist: Replace the chicken with shrimp (cook only 30 minutes on high) or tofu for a vegetarian version.

Crock Pot Coconut Thai Chicken FAQs

Can I use frozen chicken?

You can, but make sure the chicken is fully thawed before placing it in the crock pot to ensure even cooking.

What can I use instead of sriracha?

If you prefer no spice, swap sriracha for ketchup or leave it out entirely—the coconut milk and other seasonings provide plenty of flavor.

Can I double this recipe?

This recipe makes three bags of meals already, but you can multiply as needed if you have freezer space!

Is this a healthy coconut chicken recipe?

Yes, it’s packed with protein, healthy fats from coconut milk, and low in carbs—perfect for a balanced meal.

This Crock Pot Coconut Thai Chicken is about to become your new favorite dinner hack. Let me know in the comments: What are your go-to slow cooker hacks?