Super Simple Slow Cooker Thai Chicken and Carrots

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

Ingredient list:

4-6 pound whole chicken
Garlic powder
Ground coriander
Cayenne pepper
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.

Printer friendly version: Super Simple Slow Cooker Thai Chicken and Carrots


11 Responses to “Super Simple Slow Cooker Thai Chicken and Carrots”

  1. Looks good! I don’t do paleo, but have all these intolerances so like your approach πŸ™‚

  2. NatPatBen says:

    Made this last night. Our small crockpot (from Dave & Buster’s, lol!) didn’t fit the chicken AND carrots, so put carrots in when chicken was done. It did fit the entire chicken, though.

    Also added some flakes of various bell peppers and onion and a dash of chipotle pepper & parsley.

    Very delicious. We have lots of liquid left over(was this meant to be eaten as a soup?) so next time, I’ll only use 1 can of coconut milk.

  3. Tom Denham says:

    Your spice updates sound good!

    My slow cooker is big, so I may use more coconut milk to get everything in contact with it. I do like to drink the “soup,” but downsizing to one can makes good sense if you don’t want the extra.

  4. Making this right now and my coconut milk looks like it’s curdled. Is that how it’s supposed to work? This is my first time trying coconut milk, so I’m not familiar with it at all.

    • Tom Denham says:

      If the coconut milk was good when you started (and it almost certainly was good), you’re fine. I’ve never had a bad experience with coconut milk in my slow cooker (or anywhere else for that matter).

      • Thanks!! I double checked the milk and it was good, so not sure why it did that. I just drained off the liquid anyways and it seems good to me. Actually just having it for lunch for the 3rd time. Haven’t died yet so should be fine. Thanks again!

  5. Can this be made with chicken thighs and legs instead of a whole chicken?

  6. can you still make bone broth with this chicken even if using coconut milk?

    • Tom Denham says:

      Yes. I sometimes add a can of coconut milk to soups that I am making with bone broth, so having a little coconut milk in the mix earlier would not hurt.

Leave a Reply