I’m sure you’ve had Hawaiian Haystacks in your life. They are simply a chicken and gravy that’s served over rice and topped with lots of toppings like pineapple, cheese, chow mein noodles etc. They are a very fun family dinner since every person can choose how they want to eat their haystack. This recipe is for a similar idea but with a different flavor. It’s a delicious, creamy coconut and peanut sauce served with tender pieces of chicken over a bed of rice and then topped with any and all the toppings you’d like! I loved the sweet shredded pieces of coconut with the savory sauce. I also think that cilantro is a non-negotiable topping. My whole family loved this recipe and were very complimentary of me! Try it, you and your family will love it!
CrockPot Coconut Chicken Haystacks
Makes 6 servings
Ideal slow cooker size: 3-4 quart
Cooking time: 4-6 hours
6 boneless, skinless chicken thighs
1 (14 oz) can coconut milk
1/4 cup peanut butter (creamy or chunky)
1/4 cup soy sauce
1 tsp lime juice
1/2 tsp garlic powder
1/4 tsp ground red pepper (if you like it spicy, add more)
2 Tbsp quick-cooking tapioca
Topping Ideas: diced red bell
pepper, grated zucchini, peanuts, coconut flakes, cilantro, diced tomatoes,
grated carrots
pepper, grated zucchini, peanuts, coconut flakes, cilantro, diced tomatoes,
grated carrots
1. Place chicken in bottom of slow
cooker.
cooker.
2. In small bowl combine the coconut
milk, peanut butter, bouillon, soy sauce, lime juice, garlic powder, ground
red pepper and tapioca. Whisk until smooth. Pour over the top of the chicken.
milk, peanut butter, bouillon, soy sauce, lime juice, garlic powder, ground
red pepper and tapioca. Whisk until smooth. Pour over the top of the chicken.
3. Cover and cook on LOW for 4-6
hours.
hours.
4. Remove lid. Remove chicken
and shred.*
and shred.*
5. Serve chicken and sauce over
rice. Top with desired toppings.
rice. Top with desired toppings.
*Karen’s Kitchen
Tip: Use your stand mixer to shred meat
Tip: Use your stand mixer to shred meat
You can
use two forks to shred chicken, beef or pork or you can do it the easy way and
use your stand mixer. After the meat is cooked through and fork tender,
carefully remove it from the slow cooker with tongs and place in the bowl of
your stand mixer fitted with the paddle attachment. Turn the mixer to low
for about 45 seconds. It should be shredded perfectly. Use the meat
right away or store in plastic freezer bags for meals at a later time.
use two forks to shred chicken, beef or pork or you can do it the easy way and
use your stand mixer. After the meat is cooked through and fork tender,
carefully remove it from the slow cooker with tongs and place in the bowl of
your stand mixer fitted with the paddle attachment. Turn the mixer to low
for about 45 seconds. It should be shredded perfectly. Use the meat
right away or store in plastic freezer bags for meals at a later time.
P.S. Like Thai food? Try these other delicious crockpot Thai recipes (click on the picture to get the recipe):
When do you add the tapioca? It's in ingredients, but not in the instructions…
okay sorry about that…I just fixed it!
I still haven't made this! Finally pulled out the crockpot and tried your cashew chicken. This one will be next, and I will likely try your liner trick. I rarely cook meat, so it may be awhile. But I appreciate you answering my questions!
We had this for dinner tonight and it was excellent. Great flavor, moist chicken, and the cilantro, red pepper and coconut just took it to the next level of deliciousness :).
My friend and I went to your class last fall. Your blog and cookbook have changed the way I cook for my family of six. I love the slow cooker concept for busy working moms it takes the stress out of my evenings. I would love a copy of your new cookbook!
I made this last week and loved it. My picky family loved it too. Only change was LF coconut milk. Thanks a bunch, I just pinned it!
Hey! We had this for dinner tonight! Couldn't wait to try it since our budget no longer allows for frequent visits to our favorite Thai place. It was great – my family devoured it – no leftovers at all! Served it with jasmine rice, and cilantro, chopped p-nuts, and crunchy rice noodles so the kids could pile on the exras. Both kids (ages 8&5) gave this recipe "two big thumbs up to heaven" as they like to say!
I used 5 large chicken breats and next time will probably only use half of the corn starch (just personal preference). Thanks for inspiring me to dust off the crockpot again!
Eph91..I don't think it is going to matter what size your slow cooker is because mine isn't small, and I had plenty of room to make a double batch. Just as long as you can fit these ingredients, you're free sailing! 4-6 chicken breasts are going to fit fine! I also didn't have all the fancy toppings to sprinkle on top when I served it, although if I had, it would have been beautiful to the eye! Just go for it! You'll love it! And if you love a little kick (spice( add the Thai Curry Sauce. Good luck! Hop this helped.
Thanks! Let me know how the boneless breasts work, as those are what I usually buy. How large is your slow cooker, and how long are you cooking them? Thanks again!
I'm using 6 boneless skinless chicken breasts instead of thighs. Can't wait! It's cooking now and smells yummy!
Thanks…I have a smaller slow cooker (3.5 qt); I assume the recipe is for a larger one, so I'll likely cut it in half, anyway…I'm sure I can figure it out when I go to buy chicken… 🙂
I just went by how much meat I thought would be enough. (eyeballed it) because you will get plenty of sauce. I had about 9 thighs,( WITH NO BONES, OR SKIN) and I cut them up a little in pieces to serve easier, over rice. And we had gone shopping, so my meal cooked about 3 hrs longer, and turned out perfect. For white chicken maybe use 6 good sized pieces. 🙂 It's good to experience for the next time you make it. Enjoy!
Thanks! About how many pounds of chicken are 12 bone-in thighs? (For equivalent white meat)…
Try using Organic thighs, they make all the difference in the world! Was delicious! I also through in a sm bottle of Trader Joe's Thai Curry Sauce.
yes, just use bone-in breasts. Remove the skin. Don't cook as long…they cook quicker than thighs. Let me know how it goes!
Any idea if it would just be awful if one used chicken breasts? I just can't stand dark meat…