These Thai-inspired chicken meatballs are an absolute crowd-pleaser! Tender, juicy, and infused with aromatic flavors, they simmer away in a rich coconut curry sauce that tastes like a dream. Perfect for a cozy dinner or entertaining guests, these meatballs require minimal prep and let your slow cooker do all the work!
Why You’ll Love It:
Effortless Cooking: Just mix, shape, and let the slow cooker do its magic.
Flavor-Packed: The combination of coconut milk, red curry paste, and peanut butter brings a creamy, slightly spicy flavor with a hint of sweetness.
Great for Meal Prep: Make ahead and store easily for quick meals during the week.
Ingredients:
For the Meatballs:
- 1 pound ground chicken
- 1/2 cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1/4 cup cilantro, chopped
For the Sauce:
- 1 can (13.5 oz) coconut milk
- 1/4 cup red curry paste
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1/4 cup chicken broth
Ingredient Tips:
Ground Chicken: Use lean ground chicken for a healthier option, or swap with ground turkey if preferred.
Red Curry Paste: Adjust the amount to suit your heat preference. If you love spice, add an extra tablespoon!
Coconut Milk: Go for full-fat coconut milk for a richer sauce, but light coconut milk will work if you want to cut back on calories.
Instructions:
Prepare the Meatball Mixture: In a large bowl, combine the ground chicken, panko breadcrumbs, egg, garlic, ginger, fish sauce, soy sauce, lime juice, brown sugar, and chopped cilantro. Mix until everything is well incorporated.
Form the Meatballs: Shape the mixture into 1-inch meatballs. Place them in a single layer in your slow cooker.
Make the Sauce: In a separate bowl, whisk together the coconut milk, red curry paste, peanut butter, soy sauce, lime juice, brown sugar, and chicken broth until smooth.
Cook: Pour the sauce over the meatballs in the slow cooker, ensuring they are fully coated. Cover and cook on low for 4-6 hours, or until the meatballs are tender and cooked through.
Finish and Serve: Once cooked, gently stir the meatballs to make sure they’re evenly coated with the sauce. Serve over rice or noodles, garnished with fresh cilantro and lime wedges.
Serving Suggestions:
Pair these meatballs with jasmine rice or rice noodles. Add a side of steamed veggies like broccoli or snap peas for extra color and nutrition!
Storage/Meal Prep Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove. These meatballs also freeze well—just thaw and reheat for an easy meal!
Variations:
Vegetarian Option: Swap chicken for crumbled tofu or a meat substitute and use vegetable broth.
Extra Veggies: Add shredded carrots, chopped bell peppers, or zucchini to the sauce for added texture and nutrients.
Nut-Free: Substitute peanut butter with sunflower seed butter or tahini if you need a nut-free version.
Slow Cooker Thai Chicken Meatballs
Ingredients Â
- 1 pound ground chicken
- 1/2 cup panko breadcrumbs
- 1 egg
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 1 tablespoon fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1/4 cup cilantro chopped
For the Sauce:
- 1 can coconut milk 13.5 oz
- 1/4 cup red curry paste
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1/4 cup chicken broth
InstructionsÂ
- In a large bowl, combine ground chicken, panko breadcrumbs, egg, garlic, ginger, fish sauce, soy sauce, lime juice, brown sugar, and cilantro. Mix until well combined.
- Form the mixture into 1-inch meatballs and place them in the slow cooker.
- In a separate bowl, whisk together coconut milk, red curry paste, peanut butter, soy sauce, lime juice, brown sugar, and chicken broth until smooth.
- Pour the sauce mixture over the meatballs in the slow cooker, making sure they are well coated.
- Cover and cook on low for 4-6 hours, or until the meatballs are cooked through and tender.
- Once cooked, gently stir the meatballs in the sauce to ensure they are evenly coated.
- Serve the meatballs with the sauce over rice or noodles, garnished with fresh cilantro and lime wedges.