Crockpot Thai Chicken Chili Recipe

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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 my husband’s traditional chili recipe, 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. 

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. I know you usually think of peanut butter as a spread for sandwiches and apples, but it makes a great ingredient, too.

How to Make Crock Pot Thai Chicken Chili

Start by spraying your crock pot with nonstick spray.

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 it with the chicken pieces. Grate your ginger directly over the chicken with a zester, and sprinkle in chili powder.

In a separate bowl (or liquid measuring cup for easier pouring!), add the 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?

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