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Bowl of Crock Pot Coconut Thai Chicken garnished with cilantro and served with a linen towel in natural light

Crock Pot Coconut Thai Chicken

This Crock Pot Coconut Thai Chicken delivers maximum flavor with minimal effort in just a few minutes of prep. Perfect for easy weeknight dinners, it's a time-saving, healthy coconut chicken recipe packed with Thai-inspired flavors.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Main Course
Ingredients Method Notes

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

Method
 

  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.

Notes

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