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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.
Course:
Slow Cooker
Cuisine:
Crock Pot/Slow Cooker, Thai Inspired
Servings:
4
servings
Calories:
986
kcal
Author:
Laura
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:
4
servings
|
Calories:
986
kcal
|
Carbohydrates:
4
g
|
Protein:
75
g
|
Fat:
73
g
|
Saturated Fat:
19
g
|
Polyunsaturated Fat:
13
g
|
Monounsaturated Fat:
27
g
|
Trans Fat:
0.4
g
|
Cholesterol:
388
mg
|
Sodium:
1538
mg
|
Potassium:
936
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
939
IU
|
Vitamin C:
8
mg
|
Calcium:
78
mg
|
Iron:
3
mg