Gluten-Free, Casein-Free Thai Chicken

This is an easy crockpot recipe that's much spicier than it looks!
Course Main Dish
Cuisine Thai
Servings 4
Author Rachel


  • 3 whole boneless skinless chicken breasts
  • 1 Tbsp ground ginger
  • 3 stalks green onions sliced
  • 1 can 14 oz coconut milk
  • 1/2 tsp turmeric
  • 1/2 tsp dried red pepper flakes
  • 1 can 8 oz pineapple chunks, drained
  • 2 Tbsp gluten-free cornstarch
  • 2 Tbsp water
  • 1 box Cooked brown rice
  • 1/2 cup chopped peanuts


  1. Cut chicken breasts in half, making 6 pieces. Put chicken into slow cooker.
  2. Stir in the ginger, green onions, coconut milk, turmeric, and pepper flakes.
  3. Cover and cook on Low for about 4 hours, or until chicken is tender.
  4. Turn up to High; add the pineapple.
  5. In a small bowl, dissolve cornstarch in water; stir into chicken mixture in the slow cooker.
  6. Cover and cook on High for about 15 minutes.
  7. Serve with brown rice and sprinkle with peanuts.