Thai Coconut Chicken Rice Bowls

Thai Coconut Chicken Rice Bowls

Keep your pressure cooker handy this spring! You can use it for lighter dishes like this Thai Coconut Chicken recipe! The perfect mix of sweet and savory!


Thai Coconut Chicken Rice Bowls

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This post is sponsored by the Crock-Pot® brand! I used their new 6-Quart Crock-Pot Express Crock Multi-Cooker to make this Thai Coconut Chicken Rice DIsh! Be sure to follow them on Facebook and Instagram for more great recipes!

I generally think of pressure cooking and slow cooking as winter cooking methods, but there’s no reason you can’t use those methods in the spring as well! After all, the nice things about pressure cooking is that it doesn’t take much time so you can spend more time outside!

This Thai Coconut Chicken dish is a perfect lighter spring chicken recipe. I like to use a mild curry for the spice, but you could use a spicier red curry if you wanted to add more heat to the dish.

After cooking for just 15 minutes in the Crock-Pot Express Crock, the chicken is SO tender and shreds beautifully. You might find that you your liquid is really watery after you cook the chicken, but that’s not a problem! After you remove the chicken and shred it you can switch the Express Crock to the sautee/brown method and simmer the sauce until it thickens slightly.

I like to serve this over cooked basmati rice, but you could also serve this coconut chicken in lettuce wraps or even in a burrito for on-the-go meals!

Thai Coconut Chicken Rice Bowls

Serves 4
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Thai Coconut Chicken Rice Bowls
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Keep your pressure cooker handy this spring! You can use it for lighter dishes like this Thai Coconut Chicken recipe! The perfect mix of sweet and savory! I like to serve mine over rice but also great in lettuce wraps!


1 ½ pounds boneless skinless chicken thighs
1 tablespoon mild yellow curry
1 tablespoon grated fresh ginger
2 cloves garlic, chopped
1 teaspoon kosher salt
1 can (14 oz.) coconut milk
¼ cup water
2 tablespoons honey
1 cup basmati rice
Fresh cucumber, garnish
Fresh cilantro garnish


  1. Add the chicken, curry, ginger, garlic, salt, coconut milk, water, and honey to the cooking pot of your Crock-Pot Express Crock. Stir together to make sure ingredients are combined evenly.
  2. Lock the lid in place and press the chicken button. Pressure cook the chicken for 15 minutes. Then turn off the Express Crock and allow to rest for 10 minutes. Then release pressure.
  3. Unlock the lid and remove the chicken from the cooker. Shred chicken and set aside.
  4. Press the sautee/brown button the Express Crock and simmer the remaining liquid for 8-10 minutes until it thickens to coat the back of a spoon.
  5. When sauce has thickened a bit, stir in shredded chicken and keep warm until serving.
  6. Serve Coconut chicken over cooked basmati rice garnished with cilantro and fresh sliced cucumber.

Nutrition Info

Thai Coconut Chicken Rice Bowls

Making this savory and sweet coconut chicken is easy. I just tossed all my ingredients in my Crock-Pot Express Crock.

Chicken Thighs - Thai Coconut Chicken
Good start!

Once you add the coconut milk and water, stir it all together well to make sure there isn’t any huge clumps of curry paste or anything. Looking weird now, but trust me it works!

Coconut milk - Thai Coconut Chicken
Coconut milk added!

I sealed my Express Crock and cooked it on high for 15 minutes. It takes a few minutes to preheat and then you want to let it rest before releasing the steam. It’s about a 30 minute cook time all together which is still pretty fast and the finished chicken is fall-apart tender!

Express Crock - Thai Coconut Chicken
Pressure is on!

Here is my finished chicken! Remove the chicken thighs from the Express crock and you’ll be left with the sauce.

I recommend thickening the sauce by turning on the sautee function and simmering the sauce for 8-10 minutes to thicken it slightly.

Finished Chicken - Thai Coconut Chicken
Just a few minutes later!

Meanwhile you can shred the chicken so it’s ready to go!

Shredded Chicken - Thai Coconut Chicken Rice Bowls
Shred it up.

Stir this all together and your coconut chicken is ready to serve!

Thai Coconut Chicken Shredded
All together!

I served my Coconut Chicken Rice bowls over rice with fresh cucumbers and cilantro. You could also serve this with lettuce wraps or even in a burrito! Yum!

Coconut Chicken Rice Bowls

As a slower cooking option, you could make this recipe in a slow cooker. Just cook the ingredients on high for 3-4 hours or on low for 6 hours. Then I would transfer the sauce to a sauce pan to simmer and reduce it for serving. Good luck!

Sauce for Thai Coconut Chicken Recipe

Here are a few other great chicken dinner recipes!

14 Responses to “Thai Coconut Chicken Rice Bowls” Leave a comment

  1. Nice! I have everything on hand for this. Love when that happens just when I’m looking for inspiration!

  2. This looks super easy! I love Thai food but usually just rely on take-out and delivery. After reading this, I think I could actually make it myself and maybe save some money in the process. Thank you!!

  3. Made it for dinner tonight… used the slow cooker option since my wife put it together before work this morning. We subbed “unsweetened coconut milk soup base” for the coconut milk and water. Two thumbs up from the family!! We’ll make it again.

  4. Looks amazing, will be adding this to my meal plan for next month. It’s funny how horrible the sauce looks at first when you make a dish like this, I’ll have to keep my husband well away until it’s fully cooked!

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