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.
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
How To Make Thai Inspired Chicken
- Add all ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 2-4 hours or LOW 4-6.
- When done, shred the chicken & place back in the pot.
- Turn on the Instant Pot and select sauté. Once hot add oil to the pot.
- 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.
- Pour in the coconut milk. Deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
- 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.
- When done, shred the chicken & place back in the pot.
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.
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.
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.
Crockpot Thai Inspired Shredded Chicken
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.
- Prep Time: 10 mins
- Cook Time: 3 hours
- Total Time: 3 hours 10 mins
- Yield: 4 servings 1x
Ingredients
- 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
- Add all ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 2-4 hours or LOW 4-6.
- When done, shred the chicken & place back in the pot.
- Turn on the Instant Pot and select sauté. Once hot add oil to the pot.
- 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.
- Pour in the coconut milk. Deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
- 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.
- When done, shred the chicken & place back in the pot.
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).”]
24 thoughts on “Crockpot Thai Inspired Shredded Chicken + VIDEO”
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!
Do you use full fat or reduced fat coconut milk in your recipes?
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This dish was amazingly easy and quick to put together and the flavors it has when eating it, impeccable. My boyfriend has highly claimed it as one of the dishes I have ever made for him and we’ve been dating for four years. I made this three days ago and have been telling everyone I talk to about it since then. I cannot say enough good things about this dish.
What if your slow cooker / crockpot doesn’t have a Saute setting? I just have: Keep warm, low, high?
That’s for the insta pot. The slow cooker is HIGH for 2-4 hours LOW 4-6 hours, then shred and put back in pot.
Just curious why you cook the chicken in a slow cooker and not in the Instapot shred then add the rest of the ingredients. I do default to my slow cooker when I’m going to be away for most of the day. Thank you.
Smelled soo good when I opened my IP. Loved the flavors, not too overwhelming but still striking.
Had this for dinner and it was soooo good! I hardly ever use my slow cooker but gave this recipe a try because I needed a hands off recipe. This did not disappoint! It was so easy yet so full of flavor. My family and I loved it! Thanks for the amazing recipe Shannon ?
Super easy to make in the slow cooker!
The recipe was good but it needed more favor/spice. I added some crushed red pepper and that helped. Any other suggestions?
Can you use frozen chicken breast?
Yes but I always recommend fresh if you can.
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Does the recipe call for canned coconut milk or the prebottled type in the refrigerated section of the grocery store
Canned. Refrigerated coconut milk tends to be more of a beverage than a cooking ingredient since it often watered down and filled with additives & sweeteners. Enjoy!
I used sriracha instead of Serrano peppers, warning, you don’t need a whole lot aka as much as I used lol. Any suggestions for a Greek yogurt based sauce to cool this down?
LOL. Here’s my go-to cilantro-lime dressing:
Cilantro-Lime Dressing
1 bunch cilantro, stems removed
½ cup fat-free Greek yogurt
2 garlic cloves, minced
2 tbsp apple cider vinegar
2 tbsp evoo
Juice of 1 lime (2-3 tbsp)
Pinch of salt
Add all ingredients to a food processor & blend until smooth.
I was hoping to start this and then have when I return from work. Will leaving it on low for 8-9 hours change the final result?
If that’s the case then I suggest you use chicken thighs (boneless, skinless or bone-in) and cook them on LOW. Enjoy!
Good looking recipe, i’m going to give it a go for sure!
As for thai chillis – Bird’s eye chillis, they’re very hot small green (sometimes orange/red) chillis.
This was delicious! I modified it by using red pepper flakes and ground ginger, but still amazing!