Name: Frank's Favorite Slow-Cooker Thai Chicken
Prep time: 15 min
Cook time: 8 min
Total time: 8 min
Ingredients: ¾ cup hot salsa; ¼ cup chunky peanut butter; ¾ cup light coconut milk; 2 tablespoons lime juice; 1 tablespoon soy sauce; 1 teaspoon white sugar; 2 tablespoons grated fresh ginger; 2 pounds skinless chicken thighs; ½ cup chopped peanuts, for topping; 2 tablespoons chopped cilantro, for topping

Chicken thighs get delish with a family-pleasing, super-easy crock pot recipe. Only one step, start in the morning, ready when you get home. Just add your favorite rice.

Frank's Favorite Slow-Cooker Thai Chicken

salsa

peanut butter

coconut milk

lime juice

soy sauce

white sugar

ginger

chicken thighs

½ cup chopped peanuts, for topping

chopped cilantro, for topping

Combine the salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the crock of a slow cooker; mix well.  Place the chicken in the sauce, spoon mixture over chicken to coat.


Place the lid on the cooker and set to LOW. Cook until chicken is very tender and sauce has thickened, 8 to 9 hours. A meat thermometer, inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C). Garnish with peanuts and cilantro before serving.


I have been on here for years and have yet to leave a rate. This recipe really deserved it. 5 stars from a very critical cook. I made a few adjustments based solely on my own personal taste, but this was 5 stars before I ever got near it. My tweaks were substituting 2 tablespoons of siracha for the 3/4 cup salsa, using creamy peanut butter, using a full can of full fat coconut milk, 3 tablespoons of soy, & leaving out the sugar. again these were tweaks to adjust to my own taste.
I served a bed of fresh spinach, topped with bean sprouts, topped with Jasmine rice, then the chicken, then the sauce . . . AWESOME!

I have to agree, I was skeptical.  The only thing I did differently is I used mild salsa (because that's what I had) and I used natural peanut butter (because that's all I buy).  It was good! I will definately put this in my rotation.  It's not strictly Thai if you are a Thai food conniseur, but it is a really great kids-friendly recipe, especially if they are not used to the flavors.  My 2 year old loved it. I love Thai food, so it was a wonderful middle ground between something I appreciate as Thai and something she will eat.  Great!

This was wonderful! Due to my love (some might call it an obsession!) for cilantro, I chopped up a third of a bunch and threw that in with all the other ingredients, as well as using it as a garnish, along with crushed peanuts. 
I also used a whole can of reg coconut milk, upped the pb to 1/2c, and lowered the salsa to 1/2c. Served over jasmine rice, and it still had that great peanut-y taste. Perfect!
Hubby couldn't stop raving, 2 and 4 yr olds gobbled it up right away-- will definitely be making this again! Thank you!

This was good but the peanut butter flavor seemed to get cooked out of the dish in the slow cooker. So am going to add a little more. This also needs a little salt added to it after cooked. Other than that this is a really good dish!

I admit that I was skeptical about the combination of salsa and peanut butter when I first read this recipe but it was fantastic! My changes were very minor: I used a whole can of regular coconut milk 1 T. of ginger paste (I didn't have any fresh ginger) brown sugar in place white about 1 T. dried cilantro mixed with the rest of the sauce and just before serving added peas. We served this over white rice and it was so delicious! My boys (4 and 6) gave it two thumbs up:) Now that's what I like to hear at dinnertime. This is a keeper!

Delicious and easy. Made only a few changes creamy pb and whole coconut milk. A little spicy but even the 4 year old didn't mention it was too hot. Thanks Frank!

Yes. But as I am a Senior living alone I did it my way. Also I might add I was a resident of Honolulu for several years so I am very familiar with this style of cooking. Having said that this is what I did with your recipe to make it my own. I pretty much doubled the recipe because I used a whole chicken skinned. I used smooth peanut butter. Added 1 Tbl. of Fish Sauce 1 tsp. Hawaiian Sea Salt I used Sriracha Hot Chili Sauce in lieu of Salsa What I did next may surprise. I sat the whole skinned in my Wolfgang Puck Pressure Cooker. I filled the cavity with the sauce and poured 2 cups of Chicken Stock into the pot around the chicken. I sat the time according to my crockpot table. When the timer went off and the pressure released I removed the chicken from the bone and shredded it. I retired the chicken to the pot and set it on warm and allow the sauce to reduce It was delicious! When it cooled to room temperature I made several meal-size pouches with my seal-a-meal. For Seniors making meals in batches is important for those days we just don't feel like cooking. Good cooking & God Bless!

Very good....I prepared it off of night shift this morning and woke up to it ready to feed my family. Nice and easy. Can kick it up a notch in spices if you desire. Will be added to my slow cooker fav list.

if you want real Thai food this isn't it. BUT it's a wonderfully easy weeknight meal that is full of Thai flavors. It felt weird to be mixing salsa and peanut butter together but it was great. In the end we topped it with sauted onions and garlic and I think that would have been great cooked in the sauce. Also I do not usually cook with much salt but I did find that a light sprinkle on the plate made the flavors pop! The man said 5 stars which makes us both happy!

This was very bland...I followed the instructions to the letter but I ended up adding a tablespoon of fish sauce 3/4 cup more salsa and tripled the lime juice. I also shredded the chicken as soon as it was done and added it back to the crockpot. Shredding it and adding it back after doctoring the sauce made a big difference. The chicken absorbed sauce and made the chicken even more flavourful.

Frank's Favorite Slow-Cooker Thai Chicken

Prep Time: 15 minutes

Cook Time: 8 hours

Total: 8 hours, 15 minutes

Servings: 4

Cost: $6.82 /serving

Author : sweet-potato

Ingredients

Instructions

Top similar recipes