18 Flavorful Thai Crockpot Recipes Easy to Make

Unlock the vibrant flavors of Thailand right in your own kitchen with minimal effort! These 18 crockpot recipes bring exotic Thai cuisine to your busy weeknight routine, delivering aromatic curries, tangy soups, and savory stir-fries that simmer to perfection while you go about your day. Get ready to transform your dinner table with these easy, hands-off dishes that promise big taste with little work.

Thai Coconut Chicken Curry in the Crockpot

Ready to ditch takeout forever? This creamy coconut curry transforms basic chicken into a flavor explosion with zero effort. Just dump everything in your crockpot and let the magic happen while you live your life.

Ingredients

• 2 pounds of chicken thighs
• 1 can (14 oz) of full-fat coconut milk
• 1/4 cup of red curry paste
• 1 sliced red bell pepper
• 1 chopped yellow onion
• 3 minced garlic cloves
• 1 tablespoon of fish sauce
• 1 tablespoon of brown sugar
• a big squeeze of lime juice
• a handful of fresh basil leaves

Instructions

1. Place chicken thighs in the bottom of your crockpot.
2. Whisk together coconut milk, red curry paste, fish sauce, and brown sugar in a separate bowl until smooth.
3. Pour the coconut milk mixture over the chicken in the crockpot.
4. Add sliced red bell pepper, chopped onion, and minced garlic around the chicken.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken shreds easily with a fork.
6. Tip: For extra creamy curry, stir in 2 tablespoons of coconut cream during the last 30 minutes of cooking.
7. Shred the chicken directly in the crockpot using two forks.
8. Stir in the fresh lime juice and basil leaves until well combined.
9. Tip: If your curry is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in, then cook for 15 more minutes on HIGH.
10. Serve immediately over jasmine rice.
11. Tip: Toast your rice in a dry pan for 2 minutes before cooking to give it a nutty flavor that pairs perfectly with the curry.

That tender chicken melts in your mouth while the creamy coconut sauce packs just the right amount of heat. Try serving it in hollowed-out bell peppers for an edible bowl situation, or pile it high over crispy roasted potatoes when you want to switch up from rice.

Slow Cooker Thai Peanut Beef Stew

Prep this flavor bomb in 10 minutes flat. Your slow cooker does all the heavy lifting while you soak up the compliments. Peanut butter meets spicy, savory beef in a can’t-miss combo.

Ingredients

• 2 pounds beef chuck roast, cut into 1-inch cubes
• 1 cup creamy peanut butter
• 1/4 cup soy sauce
• 2 tablespoons red curry paste
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated
• 1 red bell pepper, sliced thin
• 1/2 cup coconut milk
• A big handful of chopped cilantro
• A sprinkle of crushed peanuts

Instructions

1. Place beef cubes in your slow cooker in a single layer.
2. Whisk together peanut butter, soy sauce, red curry paste, brown sugar, lime juice, garlic, and ginger in a bowl until smooth.
3. Pour the peanut sauce over the beef, tossing to coat every piece evenly.
4. Cover and cook on LOW for 7 hours until the beef shreds easily with a fork.
5. Add the sliced red bell pepper and coconut milk, stirring gently to combine.
6. Cook for another 30 minutes on LOW until the peppers are tender-crisp.
7. Tip: For deeper flavor, brown the beef in a skillet before slow cooking.
8. Tip: If the sauce is too thick, stir in an extra splash of coconut milk.
9. Tip: Taste and adjust seasoning with an extra squeeze of lime if needed before serving.
10. Garnish with chopped cilantro and crushed peanuts.

Unbelievably tender beef falls apart in the rich, creamy peanut sauce with a hint of spice. The bell peppers add a fresh crunch that balances the richness perfectly. Serve it over jasmine rice or pile it into lettuce cups for a low-carb twist that soaks up every drop of that incredible sauce.

Crockpot Thai Red Curry with Vegetables

Tired of complicated curry recipes? This Crockpot Thai Red Curry transforms your slow cooker into a flavor powerhouse. Dump everything in, walk away, and return to restaurant-quality curry that’ll make your kitchen smell incredible.

Ingredients

– 1 can of coconut milk
– 2 tablespoons of red curry paste
– 1 tablespoon of fish sauce
– A splash of lime juice
– A couple of chopped bell peppers
– 1 cup of sliced carrots
– 1 cup of broccoli florets
– 1 chopped onion
– 2 minced garlic cloves
– A handful of fresh basil leaves

Instructions

1. Pour the coconut milk into your crockpot.
2. Add the red curry paste and whisk until completely smooth. (Tip: Whisking now prevents lumps later!)
3. Stir in the fish sauce and lime juice.
4. Toss in the chopped bell peppers, sliced carrots, broccoli florets, and chopped onion.
5. Add the minced garlic cloves and stir everything together until well combined.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours. (Tip: Don’t peek—keeping the lid on maintains temperature.)
7. Check that vegetables are tender by piercing a carrot with a fork.
8. Stir in the fresh basil leaves during the last 10 minutes of cooking. (Tip: Adding basil at the end keeps it vibrant and aromatic.)
9. Serve immediately. Zero effort yields incredible rewards with this curry’s creamy coconut base hugging tender-crisp vegetables. The spicy-sweet balance makes it perfect over jasmine rice or scooped up with naan for maximum sauce enjoyment.

Easy Thai Green Curry with Tofu in the Slow Cooker

Kick your weeknight dinner game into high gear with this hands-off slow cooker wonder. Forget takeout—this Thai green curry builds incredible flavor while you tackle your to-do list. Your kitchen will smell like a Bangkok street food stall in just a few simple steps.

Ingredients

– 1 block of extra-firm tofu, pressed and cubed
– 1 can of full-fat coconut milk (about 13.5 oz)
– 3 tablespoons of green curry paste
– 1 red bell pepper, sliced into strips
– 1 small zucchini, cut into half-moons
– 1 small yellow onion, thinly sliced
– 2 cloves of garlic, minced
– 1 tablespoon of fish sauce
– 1 teaspoon of brown sugar
– A big handful of fresh basil leaves
– Juice from half a lime
– Cooked jasmine rice for serving

Instructions

1. Press your tofu block between paper towels with a heavy pan on top for 15 minutes to remove excess water, then cut into 1-inch cubes.
2. Whisk together the coconut milk, green curry paste, fish sauce, and brown sugar directly in your slow cooker insert until smooth.
3. Add the cubed tofu, bell pepper, zucchini, onion, and minced garlic to the slow cooker, stirring gently to coat everything in the curry sauce.
4. Cover and cook on LOW for 4 hours—the vegetables should be tender but still have some bite, not mushy.
5. Stir in the fresh basil leaves and lime juice just before serving to keep their bright flavors intact.
6. Serve immediately over hot jasmine rice.Here’s why this works: the slow heat coaxes out the tofu’s creamy interior while the vegetables maintain perfect texture. That final hit of lime and basil cuts through the rich coconut base beautifully. Try scooping it over quinoa or stuffing it into lettuce wraps for a low-carb twist that still delivers those vibrant Thai flavors.

Slow Cooker Thai Pineapple Chicken

Unlock restaurant-quality Thai flavors with zero effort. This slow cooker pineapple chicken transforms basic ingredients into a tropical masterpiece while you go about your day. Get ready for your kitchen to smell incredible.

Ingredients

– 2 pounds of boneless, skinless chicken thighs
– 1 can (20 ounces) of pineapple chunks in juice
– 1/2 cup of coconut milk
– 3 tablespoons of soy sauce
– 2 tablespoons of brown sugar
– 1 tablespoon of fish sauce
– 1 tablespoon of red curry paste
– 3 minced garlic cloves
– 1 sliced red bell pepper
– A big handful of fresh basil leaves
– 1 sliced jalapeño (optional for heat)
– Cooked jasmine rice for serving

Instructions

1. Place 2 pounds of boneless, skinless chicken thighs in your slow cooker.
2. Drain the juice from one 20-ounce can of pineapple chunks into a measuring cup, reserving both juice and pineapple separately.
3. In a medium bowl, whisk together 1/2 cup of coconut milk, 3 tablespoons of soy sauce, 2 tablespoons of brown sugar, 1 tablespoon of fish sauce, 1 tablespoon of red curry paste, and the reserved pineapple juice until smooth.
4. Pour the sauce mixture over the chicken in the slow cooker, making sure all pieces are coated.
5. Add 3 minced garlic cloves, 1 sliced red bell pepper, and the reserved pineapple chunks to the slow cooker.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken shreds easily with a fork.
7. Tip: For thicker sauce, remove the lid during the last 30 minutes of cooking to allow excess liquid to evaporate.
8. Use two forks to shred the chicken directly in the slow cooker.
9. Stir in a big handful of fresh basil leaves and 1 sliced jalapeño (if using).
10. Tip: Add the basil at the very end to preserve its bright flavor and vibrant green color.
11. Serve immediately over cooked jasmine rice.
12. Tip: For extra crunch and freshness, top with chopped peanuts and cilantro right before serving.

Effortlessly tender chicken soaks up the sweet-tangy pineapple and creamy coconut sauce. The bell peppers stay perfectly crisp-tender against the melt-in-your-mouth protein. Serve it over rice for the ultimate comfort meal, or stuff it into lettuce cups for a low-carb twist that still delivers big flavor.

Crockpot Thai Basil Pork with Rice

Brace yourself for flavor fireworks! This Crockpot Thai Basil Pork transforms your slow cooker into a Southeast Asian flavor machine. Get ready for tender pork swimming in savory-sweet sauce with that signature basil kick.

Ingredients

– 2 pounds of pork shoulder, cut into 1-inch cubes
– 1 cup of chicken broth
– 1/4 cup of soy sauce
– 3 tablespoons of fish sauce
– 2 tablespoons of brown sugar
– 4 cloves of garlic, minced
– 2 Thai chilies, sliced thin (remove seeds if you’re heat-shy)
– 1 red bell pepper, sliced into strips
– 1 large yellow onion, chopped
– 1 big handful of fresh Thai basil leaves
– 2 cups of jasmine rice
– A splash of vegetable oil
– A couple of lime wedges for serving

Instructions

1. Heat a splash of vegetable oil in a large skillet over medium-high heat until shimmering.
2. Sear pork cubes in a single layer for 3-4 minutes per side until golden brown, working in batches to avoid crowding.
3. Transfer all seared pork to your Crockpot insert.
4. Add minced garlic, sliced Thai chilies, chopped onion, and bell pepper strips to the Crockpot.
5. Pour in 1 cup of chicken broth, 1/4 cup of soy sauce, 3 tablespoons of fish sauce, and 2 tablespoons of brown sugar.
6. Stir everything together until the pork and vegetables are evenly coated.
7. Cover and cook on LOW for 6 hours or HIGH for 3 hours until pork shreds easily with a fork.
8. While the pork cooks, rinse 2 cups of jasmine rice under cold water until water runs clear.
9. Cook rice according to package directions (tip: use a 1:1.5 rice-to-water ratio for perfect fluffy rice).
10. During the last 15 minutes of cooking, stir in the fresh Thai basil leaves (tip: adding basil at the end preserves its vibrant flavor and color).
11. Use two forks to shred the pork directly in the Crockpot, mixing it with the sauce (tip: if the sauce seems thin, remove the lid and cook on HIGH for 15-20 minutes to thicken).
12. Serve the Thai basil pork over hot jasmine rice.

Expect tender, shreddable pork coated in a savory-sweet sauce with garlicky undertones and fresh basil aroma. The bell peppers add crisp texture while the Thai chilies provide subtle heat that builds with each bite. Serve it family-style with extra lime wedges for squeezing, or pack it for next-day lunches that taste even better.

Thai Yellow Curry with Chickpeas in the Slow Cooker

Grab your slow cooker and get ready for the easiest Thai curry of your life. This hands-off recipe delivers bold, aromatic flavors while you go about your day. Seriously, it’s that simple.

Ingredients

– 1 can (15 oz) chickpeas, drained and rinsed
– 1 can (14 oz) coconut milk
– 3 tbsp Thai yellow curry paste
– 1 yellow onion, chopped
– 2 medium carrots, sliced into coins
– 1 red bell pepper, sliced into strips
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– a splash of fish sauce (about 1 tbsp)
– a squeeze of lime juice (about 1 tbsp)
– a couple of fresh basil leaves for garnish
– cooked jasmine rice for serving

Instructions

1. Add the drained chickpeas, chopped onion, sliced carrots, and red bell pepper to your slow cooker.
2. Spoon in the Thai yellow curry paste, minced garlic, and grated ginger.
3. Pour the coconut milk over everything.
4. Stir all ingredients until the curry paste is fully dissolved into the coconut milk.
5. Cover and cook on LOW for 6 hours or on HIGH for 3 hours.
6. Tip: Don’t peek during cooking—keeping the lid on ensures the heat stays consistent.
7. After cooking, stir in the fish sauce and lime juice.
8. Taste and adjust seasoning if needed, but avoid adding salt before this step since fish sauce is salty.
9. Tip: For a thicker curry, remove the lid and cook on HIGH for an additional 15–20 minutes.
10. Serve hot over cooked jasmine rice.
11. Garnish with fresh basil leaves.
12. Tip: Toast your jasmine rice with a pandan leaf while cooking for an extra aromatic touch.
This curry turns out creamy with tender chickpeas and veggies that soak up all the spicy-sweet flavors. Try serving it in hollowed-out bell pepper bowls for a fun, edible presentation that’s perfect for gatherings.

Slow Cooker Thai Lemongrass Beef Soup

Huddle up, soup lovers! This slow cooker Thai lemongrass beef situation requires zero chef skills but delivers maximum flavor payoff. Just dump, set, and forget your way to the most aromatic, soul-warming bowl of comfort.

Ingredients

– 2 pounds of beef chuck, cut into 1-inch chunks
– 4 cups of beef broth
– 1 can (13.5 oz) of coconut milk
– 3 stalks of fresh lemongrass, smashed
– 1 thumb-sized piece of ginger, sliced thin
– 3 cloves of garlic, minced
– 1 red chili, sliced (seeds removed if you’re sensitive)
– 2 tablespoons of fish sauce
– 1 tablespoon of brown sugar
– Juice from 1 lime
– A big handful of fresh cilantro
– A couple of green onions, sliced

Instructions

1. Place the beef chunks in your slow cooker.
2. Pour in the beef broth and coconut milk.
3. Add the smashed lemongrass stalks, ginger slices, minced garlic, and sliced red chili.
4. Stir in the fish sauce and brown sugar until the sugar dissolves.
5. Cover and cook on LOW for 8 hours. (Pro tip: Don’t peek—keeping the lid on maintains the temperature and cooking liquid.)
6. After 8 hours, remove the lemongrass stalks and ginger pieces.
7. Stir in the fresh lime juice. (Pro tip: Always add citrus at the end to keep that bright, fresh flavor from cooking out.)
8. Taste and adjust seasoning if needed—the fish sauce provides saltiness, so extra salt might not be necessary.
9. Ladle the soup into bowls.
10. Top generously with fresh cilantro and sliced green onions. (Pro tip: The fresh herbs added at serving create an incredible aroma and texture contrast.)

Outrageously tender beef shreds effortlessly in this fragrant broth. The coconut milk creates a silky base that carries the bright lemongrass and spicy chili notes perfectly. Serve it over steamed jasmine rice to make it a complete meal, or keep it brothy and dunk crusty bread for the ultimate comfort experience.

Crockpot Thai Sweet Chili Chicken

Hate spending hours in the kitchen? This Crockpot Thai Sweet Chili Chicken transforms basic ingredients into restaurant-worthy magic. Set it, forget it, and come home to sticky-sweet perfection that’ll have everyone begging for seconds.

Ingredients

– 2 pounds of boneless, skinless chicken thighs
– 1 cup of Thai sweet chili sauce
– A couple of minced garlic cloves
– A big splash of soy sauce
– A generous squeeze of fresh lime juice
– A sprinkle of red pepper flakes
– A handful of chopped green onions
– A tablespoon of cornstarch

Instructions

1. Place 2 pounds of boneless, skinless chicken thighs in your Crockpot.
2. Pour 1 cup of Thai sweet chili sauce directly over the chicken.
3. Add a couple of minced garlic cloves to the Crockpot.
4. Splash in a big glug of soy sauce.
5. Squeeze the juice from one fresh lime into the mixture.
6. Sprinkle in a pinch of red pepper flakes for subtle heat.
7. Gently stir all ingredients until the chicken is fully coated.
8. Cover the Crockpot and cook on LOW for 6 hours or HIGH for 3 hours.
9. Remove the lid and transfer the chicken to a cutting board using tongs.
10. Whisk 1 tablespoon of cornstarch with 2 tablespoons of the cooking liquid in a small bowl until smooth.
11. Pour the cornstarch slurry back into the Crockpot and stir vigorously.
12. Shred the chicken with two forks into bite-sized pieces.
13. Return the shredded chicken to the Crockpot and stir to coat in the thickened sauce.
14. Cook uncovered for an additional 15 minutes until the sauce clings to the chicken.
15. Chop a handful of fresh green onions for garnish.

Keep this saucy, tender chicken piled high over jasmine rice or stuffed into warm tortillas. The sticky-sweet glaze caramelizes beautifully against the subtle heat, while the fresh green onions add the perfect crunchy finish to each irresistible bite.

Thai Massaman Curry with Potatoes in the Slow Cooker

Lazy weeknights just got a major upgrade. This Thai Massaman Curry transforms your slow cooker into a flavor powerhouse. Toss everything in, walk away, and come back to restaurant-quality curry.

Ingredients

– 1.5 pounds of beef chuck, cut into 1-inch cubes
– 1 large yellow onion, thinly sliced
– 4 cloves of garlic, minced
– 1 thumb-sized piece of fresh ginger, grated
– 1/4 cup of Massaman curry paste
– 1 can (13.5 ounces) of full-fat coconut milk
– 2 tablespoons of fish sauce
– 1 tablespoon of brown sugar
– 2 large russet potatoes, peeled and cut into 1-inch chunks
– 1/2 cup of roasted peanuts
– A big splash of lime juice
– A handful of fresh cilantro, chopped

Instructions

1. Place the beef cubes in the bottom of your slow cooker.
2. Scatter the sliced onion over the beef.
3. Sprinkle the minced garlic and grated ginger evenly across the ingredients.
4. Spoon the Massaman curry paste over everything.
5. Pour the entire can of coconut milk into the slow cooker.
6. Add the fish sauce and brown sugar directly into the liquid.
7. Gently stir all ingredients until the curry paste dissolves completely.
8. Cover the slow cooker and set it to cook on LOW for 6 hours.
9. After 6 hours, add the potato chunks to the slow cooker.
10. Stir the potatoes into the curry sauce until fully submerged.
11. Cover and continue cooking on LOW for 2 more hours.
12. Test the potatoes with a fork – they should pierce easily without resistance.
13. Stir in the roasted peanuts.
14. Squeeze the lime juice directly into the curry.
15. Sprinkle the chopped cilantro over the top before serving.

The potatoes soak up that creamy coconut sauce while staying perfectly firm. That peanut crunch against the tender beef creates absolute texture heaven. Serve it over jasmine rice or scoop it up with warm naan for the ultimate comfort meal.

Slow Cooker Thai Cashew Chicken

A slow cooker miracle that transforms basic chicken into Thai takeout magic. Forget complicated recipes—this one-dish wonder does all the work while you live your life. Get ready for sticky, savory chicken that’ll make your kitchen smell like a Bangkok street food stall.

Ingredients

– 1.5 pounds of chicken thighs
– A big splash of soy sauce (about 1/3 cup)
– A couple of tablespoons of oyster sauce
– A good glug of honey (1/4 cup)
– A spoonful of sesame oil (1 tbsp)
– A few cloves of garlic, minced
– A thumb of ginger, grated
– A pinch of red pepper flakes
– A cup of roasted cashews
– A handful of green onions, chopped
– A tablespoon of cornstarch mixed with 2 tablespoons of water

Instructions

1. Place chicken thighs in your slow cooker.
2. Pour soy sauce, oyster sauce, honey, sesame oil, minced garlic, grated ginger, and red pepper flakes over the chicken.
3. Stir everything together until chicken is fully coated.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
5. Remove chicken from slow cooker and shred with two forks.
6. Mix cornstarch with water in a small bowl until smooth.
7. Pour cornstarch mixture into the slow cooker sauce and whisk thoroughly.
8. Return shredded chicken to the slow cooker and stir to combine.
9. Add roasted cashews and chopped green onions.
10. Cook for another 15 minutes on HIGH until sauce thickens. Make sure your cashews stay crunchy by adding them at the end—they’ll get soggy if cooked too long. Don’t skip the cornstarch slurry—it transforms watery sauce into glossy perfection. For maximum flavor, let the shredded chicken soak in the thickened sauce for those final minutes.

Melt-in-your-mouth chicken gets that signature sticky-sweet glaze clinging to every bite. The cashews add that essential crunch against the tender meat. Serve it over jasmine rice to soak up every drop of that addictive sauce, or stuff it into lettuce cups for a low-carb twist that still delivers big flavor.

Crockpot Thai Ginger and Garlic Shrimp

Drop everything and get ready for the easiest flavor bomb of your life. This Crockpot Thai Ginger and Garlic Shrimp delivers restaurant-quality taste with zero effort—just dump, set, and forget while the magic happens.

Ingredients

• 1 pound of large raw shrimp, peeled and deveined
• 3 cloves of garlic, minced
• a 2-inch piece of fresh ginger, grated
• a quarter cup of soy sauce
• 2 tablespoons of honey
• 1 tablespoon of sesame oil
• a splash of lime juice
• a couple of green onions, sliced
• a pinch of red pepper flakes

Instructions

1. Combine the minced garlic, grated ginger, soy sauce, honey, sesame oil, lime juice, and red pepper flakes directly in your Crockpot.
2. Whisk the sauce ingredients thoroughly until the honey is fully dissolved and everything is well blended.
3. Add the peeled and deveined shrimp to the Crockpot, tossing gently to coat each piece evenly with the sauce.
4. Cover the Crockpot and cook on the LOW setting for exactly 1 hour and 30 minutes—this prevents the shrimp from becoming rubbery.
5. Check the shrimp at the 1-hour mark; they should be pink, opaque, and firm to the touch when done.
6. Turn off the Crockpot and stir in the sliced green onions just before serving to keep them crisp and fresh.
7. Serve immediately over steamed rice or noodles to soak up every drop of the savory sauce.

Velvety shrimp soak up that bold ginger-garlic sauce, creating a tender, juicy bite with just the right kick. Pile it over fluffy jasmine rice or twirl it into zucchini noodles for a low-carb twist—either way, that aromatic, umami-rich broth is pure liquid gold.

Thai Pumpkin Curry in the Slow Cooker

Let’s skip the takeout line and dive straight into this cozy, hands-off Thai pumpkin curry. Load your slow cooker in 10 minutes flat, then let it work its magic while you tackle your day—dinner’s ready when you are.

Ingredients

– 1 can (15 oz) of pumpkin purée
– 1 can (14 oz) of coconut milk
– 2 boneless, skinless chicken breasts, chopped into bite-sized chunks
– 1 yellow onion, thinly sliced
– 2 cloves of garlic, minced
– a thumb-sized knob of fresh ginger, grated
– 2 tablespoons of red curry paste
– 1 tablespoon of fish sauce
– a big splash of lime juice
– 1 teaspoon of brown sugar
– a handful of fresh basil leaves
– a couple of cups of cooked jasmine rice, for serving

Instructions

1. Add the pumpkin purée, coconut milk, chicken, onion, garlic, ginger, red curry paste, fish sauce, and brown sugar to your slow cooker.
2. Stir everything together until the curry paste is fully dissolved and the chicken is coated.
3. Cover and cook on LOW for 6 hours or on HIGH for 3 hours—the chicken should shred easily with a fork when done.
4. Stir in the lime juice and fresh basil leaves just before serving.
5. Serve hot over fluffy jasmine rice.
Perfectly creamy with a gentle kick, this curry hugs your spoon like a warm blanket. The pumpkin melts into the sauce, making it velvety and rich, while the basil adds a fresh, aromatic finish. Try scooping it up with crispy lettuce cups for a fun, low-carb twist.

Slow Cooker Thai Drunken Noodles

Escape takeout temptation with this ridiculously easy slow cooker Thai drunken noodles. Everything cooks together while you’re busy living your life—no constant stirring, no complicated techniques. Just dump, set, and forget until your kitchen smells like a Bangkok street food stall.

Ingredients

– A couple of chicken breasts, sliced thin
– 8 ounces of wide rice noodles
– A big splash of soy sauce (about ¼ cup)
– A generous glug of oyster sauce (3 tablespoons)
– A couple tablespoons of brown sugar
– A few cloves of garlic, minced
– A thumb-sized piece of ginger, grated
– A couple of fresh limes, juiced
– A handful of fresh basil leaves
– A couple of fresh red chilies, sliced
– A drizzle of vegetable oil (1 tablespoon)

Instructions

1. Place sliced chicken breasts in your slow cooker.
2. Add minced garlic, grated ginger, soy sauce, oyster sauce, and brown sugar directly over the chicken.
3. Drizzle vegetable oil over everything and stir to coat the chicken evenly—this prevents sticking and helps the flavors penetrate.
4. Cover and cook on LOW for 5 hours until chicken is tender and easily shreds with a fork.
5. While chicken cooks, soak rice noodles in warm water for 30 minutes until pliable but still firm—they’ll finish cooking in the sauce later.
6. After 5 hours, use two forks to shred the chicken directly in the slow cooker.
7. Drain soaked noodles and add them to the slow cooker, stirring to submerge in the sauce.
8. Cover and cook on HIGH for 30 minutes until noodles are tender and have absorbed most of the liquid.
9. Stir in fresh lime juice, basil leaves, and sliced chilies just before serving—adding herbs last keeps them vibrant and fresh.
10. Let sit for 5 minutes off heat so noodles can absorb any remaining sauce.Velvety rice noodles cling to the spicy-sweet sauce while fresh basil and lime cut through the richness. Serve it straight from the slow cooker for maximum drama, or top with extra chilies if you like that tongue-tingling heat. The noodles get better as they sit, soaking up every drop of that addictive sauce.

Crockpot Thai Mango Sticky Rice Pudding

Perfect your dessert game with this tropical twist on classic comfort food. Throw everything in your slow cooker and let magic happen while you tackle your day. This Thai-inspired pudding brings restaurant-quality flavors to your kitchen with zero stress.

Ingredients

• 2 cups of sweet sticky rice
• 1 can (13.5 oz) of full-fat coconut milk
• 1/2 cup of granulated sugar
• A couple of ripe mangoes, cubed
• A splash of vanilla extract
• A pinch of salt
• Toasted sesame seeds for garnish

Instructions

1. Rinse 2 cups of sweet sticky rice under cold water until the water runs clear.
2. Combine the rinsed rice, 1 can of coconut milk, 1/2 cup sugar, and a pinch of salt in your crockpot.
3. Stir everything together until the sugar dissolves completely.
4. Cover and cook on LOW for 2 hours—don’t peek to keep the heat trapped!
5. After 2 hours, stir in a splash of vanilla extract and fold in cubed mangoes.
6. Cook for another 30 minutes on LOW until the rice is tender and has absorbed most liquid.
7. Let the pudding rest for 15 minutes with the lid off to thicken up.
8. Sprinkle with toasted sesame seeds right before serving.

Zesty mango chunks melt into the creamy rice, creating a lush texture that’s both comforting and exotic. Serve it warm with extra coconut drizzle or chill it for a refreshing treat that tastes like vacation in a bowl.

Thai Spicy Eggplant Curry in the Slow Cooker

Forget takeout forever—this Thai spicy eggplant curry transforms your slow cooker into a flavor powerhouse. Fire-roasted eggplant melts into creamy coconut milk while Thai chilies deliver that addictive heat we crave. Seriously, your kitchen will smell like a Bangkok street food stall.

Ingredients

– 2 medium purple eggplants, cubed
– 1 can (13.5 oz) full-fat coconut milk
– 2 tablespoons red curry paste
– a big splash of fish sauce
– 1 tablespoon brown sugar
– 3 Thai chilies, sliced thin
– 1 yellow onion, chopped
– 3 garlic cloves, minced
– a thumb of fresh ginger, grated
– a couple of lime wedges for serving

Instructions

1. Cube your eggplants into 1-inch pieces—keep the skin on for texture.
2. Combine eggplant, coconut milk, red curry paste, fish sauce, brown sugar, Thai chilies, onion, garlic, and ginger in your slow cooker.
3. Stir everything together until the curry paste fully dissolves into the coconut milk.
4. Cover and cook on LOW for 6 hours—the eggplant should collapse when pressed with a spoon.
5. Tip: Don’t peek before 5 hours—keeping the lid sealed builds intense flavor.
6. Check consistency after 6 hours; if too thin, remove lid and cook on HIGH for 20 minutes.
7. Tip: For extra creaminess, mash a few eggplant pieces against the cooker wall with your spoon.
8. Squeeze fresh lime juice over the curry just before serving.
9. Tip: Taste and add another sliced chili if you want more fire—the heat builds over time.
Unbelievably creamy eggplant chunks soak up the spicy coconut sauce while maintaining their shape. That lime squeeze at the end cuts through the richness perfectly. Serve it over jasmine rice or scoop it up with roti for maximum sauce absorption.

Slow Cooker Thai Coconut Rice Pudding

Unlock dessert magic with zero effort. This slow cooker transforms basic pantry staples into creamy Thai-inspired bliss. Your kitchen will smell like a tropical vacation.

Ingredients

– 1 cup of jasmine rice
– 1 can (13.5 oz) of full-fat coconut milk
– 2 cups of whole milk
– ½ cup of white sugar
– A big pinch of salt
– 1 teaspoon of vanilla extract
– A couple of lime leaves (optional but amazing)
– Your favorite toppings like mango slices or toasted coconut

Instructions

1. Rinse 1 cup of jasmine rice under cold water until the water runs clear to remove excess starch.
2. Combine the rinsed rice, 1 can of coconut milk, 2 cups of whole milk, ½ cup of sugar, and a big pinch of salt in your slow cooker.
3. Gently bruise 2 lime leaves with your hands and add them to the mixture if using for authentic Thai aroma.
4. Stir everything together until the sugar dissolves completely and the ingredients are well combined.
5. Cover and cook on LOW heat for 3 hours without opening the lid to maintain consistent temperature.
6. After 3 hours, remove the lid and stir in 1 teaspoon of vanilla extract.
7. Continue cooking uncovered for 30 more minutes to thicken the pudding to a creamy consistency.
8. Remove and discard the lime leaves if you used them.
9. Let the pudding cool for 15 minutes before serving to allow it to set properly.
10. Spoon into bowls and top with fresh mango slices and toasted coconut.

Dreamy coconut creaminess meets floral jasmine notes in every spoonful. The texture stays luxuriously creamy while the subtle lime leaf aroma elevates this beyond basic rice pudding. Serve warm with extra mango or chill overnight for a stunning breakfast parfait layered with granola.

Crockpot Thai Honey Garlic Chicken Wings

Y’all won’t believe how these wings transform in the slow cooker. They emerge sticky, sweet, and falling-off-the-bone tender with zero fuss. Seriously, your new party staple is right here.

Ingredients

– About 2 pounds of chicken wings
– A good glug of soy sauce (around 1/2 cup)
– A hefty 1/4 cup of honey
– 4 cloves of garlic, minced
– A couple of tablespoons of rice vinegar
– A splash of sesame oil (about 1 tbsp)
– A pinch of red pepper flakes

Instructions

1. Pat your chicken wings completely dry with paper towels.
2. Arrange the dried wings in a single layer in your crockpot.
3. Whisk together the soy sauce, honey, minced garlic, rice vinegar, sesame oil, and red pepper flakes in a medium bowl.
4. Pour the sauce evenly over the wings in the crockpot.
5. Gently toss the wings in the sauce using tongs to coat them thoroughly.
6. Place the lid securely on the crockpot.
7. Cook the wings on the LOW setting for 5 hours. (Tip: Cooking on LOW keeps the meat incredibly juicy and prevents the sauce from burning.)
8. Carefully remove the lid after 5 hours.
9. Use a slotted spoon or tongs to transfer the cooked wings to a baking sheet lined with foil. (Tip: Lining the pan makes cleanup a breeze.)
10. Preheat your oven’s broiler to HIGH.
11. Pour the remaining sauce from the crockpot into a small saucepan.
12. Bring the sauce to a simmer over medium-high heat on the stovetop.
13. Cook the simmering sauce for 8-10 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.
14. Brush a generous layer of the thickened glaze onto the wings on the baking sheet.
15. Place the baking sheet under the broiler for 2-3 minutes, watching closely, until the edges are caramelized and slightly charred. (Tip: Never walk away from the broiler—it can burn food in seconds.)
16. Remove the wings from the oven.
17. Serve the wings immediately. The final broiler step gives you that irresistible sticky-crisp exterior while the meat inside stays impossibly tender. Toss them over a bed of jasmine rice to soak up every last drop of that sweet, garlicky glaze, or serve them straight from the pan for the ultimate finger-food experience.

Summary

Bringing these 18 flavorful Thai crockpot recipes into your kitchen means enjoying authentic tastes with minimal effort. We hope these easy, slow-cooked dishes inspire your next meal. Try them out, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.