Easy Spicy Thai Slow Cooker Chicken

Easy Spicy Thai Slow Cooker Chicken

jescookin 0

"This is an inexpensive, time-saving recipe for anyone who loves spicy Thai but can't always afford to get carry-out."

Ingredients 4 h 5 m {{adjustedServings}} servings 564 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 564 kcal
  • 28%
  • Fat:
  • 51.1 g
  • 79%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 1171 mg
  • 47%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Stir together the sesame salad dressing, Thai chili paste, ginger garlic paste, and peanut butter in a bowl until the mixture is well combined. Dip chicken pieces in the mixture, and place into a slow cooker. Pour the remaining sauce over the chicken. Set the cooker to Low, and cook 4 to 6 hours, until the chicken is very tender.
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Favorite Italian chicken dish prepared in a slow cooker.


  • Cook's Notes
  • Feel free to alter the amount of chili paste you use. I happen to like to a little hotter than most. You can find garlic-ginger paste and Thai chili paste at most Asian food stores.
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Reviews 28

  1. 38 Ratings


This had a really nice flavour, I followed recipe exactly, I was a little apprehensive of the heat of the thai chilli paste, I licked a little off the spoon, before I threw it in the sink, it was really Hot! But I went ahead and made. I had to use Kikkoman Brand Toasted Sesame Marinade, 345 ml size, as the kraft one mentioned is not available in Ontario, but I think this was comparable. I made the ginger/garlic paste as supplied, I couldn't find it in the store, I used boneless breast and bone-in skinless thighs (for more flavour). I left this on low while I went to work (I made the sauce the nite before and food processed it and stuck it in the frig), great smell when I got home. I took chicken out of pot and took out bones and roughly sliced and set aside. Turned up crock pot to high with lid on (10 to 15 min.), then I mixed about 2 tablespoons of cornstarch and water, and stirred this into sauce in the pot, it thickened up nicely. I used some Thai stick pasta (very thin pasta, that you just soak for 10 minutes in boiling water, drain and its ready) I mixed everything, including some green beans cooked to still crisp and mushrooms ) (Get those veggies into meals) This was excellent heated back up the next day, and the next day....


This is really good. I made it last night for dinner but wanted to cut calories so used 1/2 bottle of light Kraft Asian dressing. It turned out great with complex flavor that was not overpowered by the Chili sauce. Despite using 1/2 the dressing, we still had 2 cups of liquid in the slow cooker when it was finished that made a great dipping sauce.


I did enjoy this dish very much. However, next time, I will make one modification - I will use half the amount of Asian Dressing. That's more than enough. Normally I don't modify a recipe until after I've tried it as is, but I had to make two changes, one out of neccessity and the other by choice. First, I didn't have any ginger-garlic paste so I used 1 tbsp each of minced galic cloves and minced ginger. Second, there were no vegetables! Lots of chicken but no veggies. So I threw in 2 diagonally sliced carrots, 1 large rough chopped onion, and 8 oz fresh button mushrooms, then layered the chicken over it and then the sauce. An hour before it was done I tossed in 1 rough chopped red pepper. Wonderful!