Hungry? Try This Thai Crockpot Shredded Chicken (so yummy)

Written by Cristina Powell, PN1, ME-3, CMS

Thai Crockpot Shredded Chicken

If you have grown tired of the same old song and dance when it comes to your crockpot shredded chicken recipes, then maybe it’s time to step outside of your culinary comfort zone. I don’t just mean adding a little more salt and pepper, or even switching from chicken breasts to chicken thighs. I mean really spicing things up. And who knows how to better spice things up than our friends in Southeastern Asia?

While I don’t have many stamps on my passport, I do have quite a few recipes up my sleeve which have been inspired by the traditional ingredients used in Thai cooking such as garlic, galangal, coriander/cilantro, lemon grass, shallots, pepper, kaffir lime leaves, shrimp paste, fish sauce, and chilies.

As with most Asian cooking, rice is one of the staples, so much in fact that a common Thai greeting is “kin khao reu yang?” which literally translates as “Have you eaten rice yet?”

I wanted to prepare a simple crockpot shredded chicken using some of the basic flavors of Thai cooking, but nothing too overwhelming, so it could be enjoyed by everyone. We tend to eat with our eyes and our sense of smell first, and this is a dish that does not disappoint in either of those categories.

Thai Crockpot Shredded Chicken Recipe

Ingredients:

  • 8 chicken thighs, boneless and skinless
  • ½ cup prepared salsa
  • ½ cup peanut butter
  • 2 Tbsp lemon juice
  • 2 Tbsp soy sauce
  • 1 Tbsp jalapeno pepper, chopped
  • 2 Tbsp chili sauce
  • 1 garlic clove, minced
  • 1 tsp gingerroot
  • 2 green onions

Directions:

  1. Place chicken thighs into your crockpot.
  2. Combine all remaining ingredients (except green onion) in a small bowl.
  3. Pour mixture over chicken thighs.
  4. Cover and cook on low for about 5 hours.
  5. Remove lid and shred chicken with two forks.
  6. Top with green onions.
  7. Enjoy!

Chef Notes: You can add or take away spices to your taste buds desire. As mentioned, I kept this one somewhat mild with the “heat” but heavy on flavor.

Chef Notes: This would be excellent served over a bed of rice. For those carb-conscious folks, it tastes great sans rice—that is how I enjoyed every last bite of this myself!

Chef Notes: As an added garnish, you could add toasted sesame seeds. Toasted sesame seeds have a nuttiness which adds another layer of flavor and crunch to this crockpot shredded chicken.

Nutrition Information:
Yields 6 servings

  • Calories: 311
  • Fat: 15.5 g
  • Carbs: 5.1 g
  • Sugar: 1.4 g
  • Fiber: 1.6 g
  • Protein: 39.9 g

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