Super Simple Slow Cooker Thai Chicken and Carrots – (Serves 7-8)
I learned to make Slow Cooker Thai Chicken and Carrots by way of a happy series of obstacles. When I brought an enormous frozen chicken home from the farm, I planned to transform it into a batch of pulled chicken and broth in my pressure cooker. First Obstacle: The chicken would not fit in my pressure cooker. It was not even close. When the chicken would not fit, I put it in the refrigerator to thaw with plans to slow cook it the next day. Second Obstacle: The chicken was still frozen solid the next day. I slow cook frozen roasts all the time, but was uncertain of how long to cook a frozen chicken. Third Obstacle: The chicken was so big; I could not place the cover on the slow cooker. I tried running hot water on the chicken hoping it would lay down better in the slow cooker if it thawed more, but it would not. I had to cut one wing off so the bird would lay flat enough to close the slow cooker! The wing part fit in the slow cooker next to the whole bird just fine. Running hot water on the bird thawed it some, but I was still nervous about how evenly the half-frozen chicken might cook, so I added 2 cans of coconut milk to cook it in a hot, savory bath. The chicken turned out very tasty and invitingly moist. I may make a more complex Slow Cooker Thai Chicken in the future by adding lime juice, ginger, and green onions to the mix, but this super simple version works well in a pinch.
Prep time: 10-15 minutes
Cook time: 8 hours
4-6 pound whole chicken
2 cans coconut milk
2 pounds baby cut carrots
Directions: Rinse chicken and lay in slow cooker. Dust with salt, garlic powder, ground coriander, and cayenne pepper. Open coconut milk and add both cans to slow cooker. Place cover on slow cooker. Set temperature to slow cook (200 degrees on my unit) and time to 8 hours. After 4 hours, turn chicken so that the side that was out of the coconut milk is now submerged in it. After 5 hours, add baby cut carrots to slow cooker. After 6 or 7 hours, use tongs to break the whole chicken apart. Remove as many bones as you can (Save them in the freezer to make bone broth later). When the cooking time has elapsed, enjoy a tasty meal.
Notes: If your chicken is not frozen, you won’t need 8 hours of slow cooking. Five hours would be enough cooking time. Working with a thawed bird from the start, turn it and add carrots after 2 hours, and break the chicken apart after 3 or 4 hours.
My slow cooker is a Cuisinart Multi Cooker that I picked up at Williams-Sonoma because my local store had one in stock and I wanted to start cooking right away. Amazon sells the Cuisinart, but seems to be out of stock frequently. The Breville Stainless-Steel 7-Quart Slow Cooker with EasySear Insert on display in my Store is similar. Check them out by clicking on the Store link in the upper right hand corner of this site. The Cuisinart has a see-through top and the Breville has a stainless steel top. I like being able to see inside without opening the lid, but the Breville sells for $75 less than the Cuisinart.
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