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
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