Thai · main

Spicy Crock Pot Thai Chicken

Spicy Crock Pot Thai Chicken reads umami 7.5, richness 6.8 and nutty 6.0 on Palate's 0–10 flavor X-ray — a Thai main, about 30 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 7.5 · Richness 6.8 · Nutty 6.0 · Sourness 5.8 · Citrus 5.0 · Salinity 4.8 · Heat 3.7 · Sweetness 2.5 · Funk & Ferment 2.5 · Allium 2.5 · Earthy 2.0 · Warm Spice 1.8 · Herbaceous 1.7 · Bitterness 1.5 · Floral 1.2 · Fruity 1.0

What's in it (9)

Time & effort: about 30 min (25 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 164.1 kcal, 15.5 g protein, 10.2 g fat, 3.1 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

  1. In a medium bowl, mix together peanut butter, lime juice, soy sauce, ginger, sweet chili sauce and sambal oelek.
  2. Brown the chicken using a small amount of oil or use a stovetop grilling pan.
  3. Once the chicken is browned, dip the chicken in the sauce and place in slow cooker.
  4. Pour the rest of the sauce over top of the chicken.
  5. Cook on Low 8 hours or on High 4 hours.
  6. Garnish with peanuts and cilantro, if using.
  7. **This is very hot! It's best to add the Sambal Oelek after everything else and adjust the amount to your preference.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.