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Crockpot Thai Inspired Shredded Chicken + VIDEO

This crockpot Thai inspired shredded chicken recipe produces succulent shredded chicken that can be used in many ways. Made with minimal prep, this easy chicken recipe can also be made in the Instant Pot.

overhead shot of cooked, shredded chicken in a a white bowl garnished with fresh cilantro

Anyone else love Thai food? It’s seriously one of my favorite cuisines. This easy slow cooker chicken recipe uses Thai flavors but it also very simple. You probably have all the ingredients in your pantry. If not, you should be able to easily find them at your local grocery store.

Ingredients For Thai Shredded Chicken

  • Boneless, Skinless Chicken
  • Coconut Milk
  • Onion
  • Garlic
  • Cilantro
  • Seasonings
overhead shot of uncooked thai shredded chicken in a black slow cooker

before (slow cooker)

overhead shot of cooked thai shredded chicken in a black slow cooker

after (slow cooker)

How To Make Thai Inspired Chicken

Slow Cooker

  1. Add all ingredients to the slow cooker. Stir to mix well.
  2. Cook HIGH 2-4 hours or LOW 4-6.
  3. When done, shred the chicken & place back in the pot.

Instant Pot

  1. Turn on the Instant Pot and select sauté. Once hot add oil to the pot.
  2. Add red onion and cook a few minutes until the onion is soft. Add the garlic and cook an additional minute. Turn off the Instant Pot.
  3. Pour in the coconut milk. Deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
  4. Stir in the remaining ingredients. Close lid and seal valve. Set high pressure and cook for 9 minutes. When cooking time is complete, quick release the pressure.
  5. When done, shred the chicken & place back in the pot.

overhead shot of cooked, shredded chicken in a black slow cooker

Chicken Breasts or Thighs

I used boneless, skinless chicken breasts but you can also use thighs with this recipe as well. I have made this recipe both ways and I can honestly say I don’t have a preference. They’re both good:-) Of course you can use bone-in chicken but I find it easier to shred boneless, skinless chicken. 

overhead shot of cooked, shredded chicken in a black slow cooker

 

How To Serve This Chicken

This Thai shredded chicken can seriously be used in so many different ways. It’s great alone, served in lettuce wraps (or tortillas), with or in a salad, or my favorite way which is to serve it with cauliflower rice or regular rice.

overhead shot of cooked, shredded chicken in a a white bowl garnished with fresh cilantro

FAQs & Tips

  • Store leftovers in the refrigerator for up to 4 days or in the freezer for up to 2 months.
  • If you use chicken breasts, do not let the chicken sit on the warm setting. It will continue to cook & dry out. 
  • I used a 6-quart slow cooker or Instant Pot for this recipe.
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Crockpot Thai Inspired Shredded Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 7 reviews

This crockpot Thai inspired shredded chicken recipe produces succulent shredded chicken that can be used in many ways. Inspired by Thai cuisine but using simple ingredients, with minimal prep you have flavorful meal at your disposal.  Instructions to make this easy chicken recipe in the Instant Pot are also included.

  • Total Time: 3 hours 10 mins
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 15 ounces full-fat coconut milk
  • 2 tablespoons fresh cilantro
  • 1/3 cup red onion, diced
  • 2 garlic cloves, minced
  • Juice of 1 lime
  • 1 teaspoon salt (or more)
  • 1 teaspoon ground ginger
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon pepper
  • 1 tablespoon oil (for Instant Pot)

Instructions

Slow Cooker

  1. Add all ingredients to the slow cooker. Stir to mix well.
  2. Cook HIGH 2-4 hours or LOW 4-6.
  3. When done, shred the chicken & place back in the pot.

Instant Pot

  1. Turn on the Instant Pot and select sauté. Once hot add oil to the pot.
  2. Add red onion and cook a few minutes until the onion is soft. Add the garlic and cook an additional minute. Turn off the Instant Pot.
  3. Pour in the coconut milk. Deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
  4. Stir in the remaining ingredients. Close lid and seal valve. Set high pressure and cook for 9 minutes. When cooking time is complete, quick release the pressure.
  5. When done, shred the chicken & place back in the pot.
  • Author: Shannon Epstein
  • Prep Time: 10 mins
  • Cook Time: 3 hours

Nutrition

  • Serving Size:
  • Calories: 352
  • Sugar: 1.1 g
  • Fat: 13.2 g
  • Saturated Fat: 5.6 g
  • Carbohydrates: 3.5 g
  • Fiber: 0.5 g
  • Protein: 51.8 g
  • Cholesterol: 165.5 mg

 

 

This post contains affiliate links, which means I receive money if you make a purchase using one of the links. For more about my disclosure policy see here: https://fitslowcookerqueen.com/about/disclosure-policy/

[adthrive-in-post-video-player video-id=”1aRz8b2I” upload-date=”2019-10-13T03:51:42.000Z” name=”Slow Cooker Thai Shredded Chicken” description=”With minimal prep, this recipe produces succulent Thai-flavored shredded chicken. Make this recipe in your slow cooker or pressure cooker (Instant Pot).”]

Crockpot Thai Inspired Shredded Chicken + VIDEO
Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Rebecca

Monday 15th of January 2024

Leaving a comment on here too instead of just IG. Maybe my first recipe blog comment ever but I have to support the content that supports me and my family with easy delicious meals!

This chicken was so good and so simple. I didn’t have turmeric on hand but used curry powder and it was so good. Happy to add this recipe to my rotation (along with so many other Fit Slow Cooker Queen meals). Thank you, Shannon!

Sandra

Sunday 9th of October 2022

Do you use full fat or reduced fat coconut milk in your recipes?

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