Slow Cooker Thai Chicken Meatballs
These Thai-inspired chicken meatballs are tender, juicy, and infused with aromatic flavors. Simmered in a rich coconut curry sauce, they're perfect for a cozy dinner or entertaining guests. Easy to make in your slow cooker, this dish is sure to become a family favorite!
Ingredients
- 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
Instructions
- 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.
Notes
Feel free to adjust the amount of red curry paste if you prefer a spicier or milder sauce. These meatballs also freeze well, making them a great option for meal prep!
Nutrition
Serving: 300gCalories: 320kcal
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