Crock Pot Thai Chicken

Crock Pot Thai Chicken |


  • 1-1/2lbs chicken breasts
  • 1-14oz can lite coconut milk, divided
  • 3/4 cup Trader Joe’s Spicy Peanut Vinaigrette (or something similar)
  • 1 Tablespoon coconut oil (or vegetable oil)
  • 1 green onion, chopped
  • 1 garlic clove, chopped
  • 1/2 teaspoon fresh thyme, chopped (or 1/4 teaspoon dried thyme)
  • 1 cup water
  • 1/2 teaspoon salt
  • 1 cup long grain white rice
  • chopped salted peanuts, optional

Preparation Instructions: 

  • Cut chicken breasts in half then lay in the bottom of a 5.5 – 6 quart crock pot. Add 3/4 cup coconut milk and 3/4 cup spicy peanut vinaigrette on top then lift chicken breasts to get liquid underneath. Cover and cook on high for 3 hours or low for 6 hours, or until very tender.
  • When chicken has 20 minutes left, make Coconut Rice. Heat coconut oil in a medium-sized saucepan over medium heat. Add green onion, garlic, and thyme then saute until tender, 2 minutes. Add remaining coconut milk (1 cup,) water, and salt then bring to a boil. Add rice, place a lid on top, then turn heat down to medium-low and simmer until rice is tender, 15-20 minutes.
  • Scoop rice onto plates then top with chicken and drizzle cooking liquid on top. Sprinkle with chopped peanuts, if desired, then serve.


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