Crock Pot Coconut Thai Chicken–A Make Ahead Freezer Meal
Enjoy delicious Thai flavors without the hassle! This make-ahead Crock Pot Coconut Thai Chicken saves you time and delivers a satisfying meal.
This easy make ahead slow cooker meal is really quick and easy to put together and it tastes great too. Make one for dinner and the other two for meals later on. Having a few meals made ahead and in the freezer is such a great way to save time and money on those days when you just don’t have time to cook or for that matter think straight. The only thing you need to do is pop a dinner in a cold crock pot, turn it on and make rice before you eat. So quick, so easy and gentle on the budget.
Crock Pot Coconut Thai Chicken A Make Ahead Freezer Meal
Enjoy delicious Thai flavors without the hassle! This make-ahead Crock Pot Coconut Thai Chicken saves you time and delivers a satisfying meal.
Servings: 4 servings
Calories: 986kcal
Print Recipe
Ingredients
- 3 cans coconut milk
- 3 TBSP sriracha leave out if you feel it is too much for you I made it WITH and our kids could eat it
- 6 TBSP pesto
- 1/2 cup cilantro chopped
- 3 TBSP soy sauce
- 3 boneless chicken breasts
- 12 boneless thighs
- 3 1 gallon freezer bags
Instructions
TO ASSEMBLE:
- add a can of coconut milk to each bag
- divide the next four ingredients evenly among each bag
- seal bag and mush up to mix well
- use scissors to cut the chicken breasts in 3-4 strips and each thigh in half
- divide the cut up chicken between each bag
- press out the air and seal well
- write on the bag what it is and how long to cook
- To Cook: thaw overnight
- place in crock pot cook on high 4-6 hours or low 6-8
- shred when done if desired
- stir in 1 Tablespoon fish sauce before serving
- serve over hot rice
Notes
makes 3 meals each bag needs 1 TBSP of fish sauce stirred in during the last 15 minutes of cooking you will need hot rice to serve it over
Nutrition
Serving: 4servings | Calories: 986kcal | Carbohydrates: 4g | Protein: 75g | Fat: 73g | Saturated Fat: 19g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 27g | Trans Fat: 0.4g | Cholesterol: 388mg | Sodium: 1538mg | Potassium: 936mg | Fiber: 1g | Sugar: 1g | Vitamin A: 939IU | Vitamin C: 8mg | Calcium: 78mg | Iron: 3mg
I hope you post a photo of the finished dinner. You are really stretching my brain here, I've never cooked with coconut milk, fish sauce OR sriracha. I love it.
in the crock pot for dinner so a new photo is coming soon! your wish my command or er I guess we needed dinner too : D
I should send you some Thai curry paste, I have some in cans – the yellow is mild, green is hot and the red is HOT! Let me know if you want to try….
Ive never used fish paste.. this might be a silly question but adding it to this.. does it make it fishy tasting?
I doesn’t taste fishy because it’s fermented (I think!) it adds a salty earthy flavor!
Do you think it would still be good without the fish sauce? I don’t have any on hand.
YES! It will just fine without fish sauce–if you ever have fish sauce try adding it, it really is awesome!
You will probably want to add more salt to the recipe if you don’t add fish sauce.
Great! Thank you so much!! I’m so excited to try this recipe!