This shop featuring my Thai chicken chili has been compensated by Collective Bias, Inc. and Conagra Brands. All opinions are mine alone. #RecipesThatCrock #SeasonalSolutions #CollectiveBias
You guys, fall is truly here. Like really and truly with all the grey and cold and wet I didn’t miss all summer long.
My poor daughter had a lacrosse doubleheader Sunday in weather that went from near 70 to 52 with driving rain and wind by the end of the doubleheader. She was so cold I sent her straight upstairs to take a hot bath while drinking hibiscus tea to try to warm her up. It took two hours, but heating her up from the inside out was the key.
Last night, I got smarter. She had lacrosse practice again, but thankfully no rain and at least mid 50s. I knew I needed a hot dinner ready for her when we got back from practice. You know I pulled out my crock pot so I could toss everything in that morning and have it ready when we got home.
Can I tell you how grateful she was to have this Thai chicken chili waiting for her?
I love chili in all its forms, but my kids aren’t huge fans of traditional chili, so I like to mix it up when I make it for them. Thai is one of their favorite foods, so this time, I created a Thai chicken chili that turned out amazing.
I served it over rice because… why not? The second my kids walked in the house and smelled the delicious scents coming from my crock pot, they couldn’t wait to dig in. When they asked for a second bowl, I knew I had a winner on my hands.
Thankfully, this is easy to recreate, even on days where I feel as though I need to clone myself to get everything done. All the ingredients are easy to find. I picked mine up at Meijer when I made a quick run for “oops, I need to feed my family” groceries Sunday night once my daughter had warmed up and settled for the night.
So what makes this recipe a Thai chicken chili? I added all my favorite Thai flavors from peanuts to lime to ginger to coconut milk. While I kept some traditional pieces like tomatoes and beans, the Thai flavors really shine in this unique chili.
I wanted the peanut flavor to come not just from peanuts sprinkled atop the chili bowl but throughout the dish. Peter Pan® Peanut Butter has wholesome, simple ingredients I knew would create the flavors I wanted. I love that it’s packed with protein. I know you usually think of it as a spread for sandwiches and apples, but it makes a great ingredient, too. The mPerk for $0.50 off 1 Peter Pan Peanut Butter (15-40 ounce) made it a no brainer!
How to Make Crock Pot Thai Chicken Chili
Start by spraying your crock pot with New Spray Pump PAM to create a superior nonstick surface. I love that it has just 3 simple ingredients and no artificial colors, flavors, or preservatives.
Chop your onion and mince the garlic. Chop the chicken into bite size pieces. Add onion and garlic to the bottom of your crock pot, and top with chicken. Grate ginger directly over the chicken, and sprinkle in chili powder.
In a separate bowl (or liquid measuring cup for easier pouring!), add Hunt’s® Fire Roasted Diced Tomatoes, coconut milk, and peanut butter.
Stir together. It won’t become completely smooth, and that’s fine. You want the coconut milk and peanut butter to distribute somewhat so you don’t have big chunks when cooking that won’t flavor your chicken evenly. Pour this over your chicken.
Turn crock pot to high for four hours or low for six to eight hours, depending on your schedule. Once cooked, drain and rinse your beans, then stir them into your chili to heat through.
Serve over rice. Top with peanuts and fresh basil you lightly chiffonade. Squeeze lime over, and enjoy!
Have you ever tried a Thai chicken chili? What’s your favorite chili variation?
- 1 onion, chopped
- 6 cloves garlic, minced
- 2 lb chicken, cut into bite size pieces
- 2 T fresh grated ginger
- 1/2 t chili powder
- 1 14.5 oz can diced tomatoes, fire roasted
- 1 14 oz can full fat coconut milk
- 1/3 c peanut butter
- 2 limes, juiced
- 1 can cannellini beans, rinsed and drained
- 1/4 c peanuts, optional
- Fresh bail leaves, optional
- Spray crock pot with nonstick spray. Chop onion and mince garlic. Chop chicken into bite size pieces. Add onion and garlic to the bottom of your crock pot, then top with chicken. Grate ginger directly over the chicken, and sprinkle in chili powder.
- In a separate bowl, add diced tomatoes, coconut milk, and peanut butter. Stir together, then pour over chicken.
- Turn crock pot to high for four hours or low for six to eight hours. Once cooked, drain and rinse beans and stir into chili to heat through.
- Serve over rice. Top with peanuts and fresh basil. Squeeze lime over everything, and enjoy!
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Nutrition Information:Yield: 10 Serving Size: 1 serving
Amount Per Serving:Calories: 417 Total Fat: 27g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 85mg Sodium: 325mg Carbohydrates: 18g Fiber: 4g Sugar: 3g Protein: 29g