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Frank's Favorite Slow-Cooker Thai Chicken

By: sweet-potato

"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."

Rate/Review | Read Reviews (43)

Prep Time:
15 Min

Cook Time:
8 Hrs

Ready In:
8 Hrs 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

3/4 cup hot salsa
1/4 cup chunky peanut butter
3/4 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
1/2 cup chopped peanuts, for topping
2 tablespoons chopped cilantro, for topping

Directions

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.

Footnotes

Cook's Notes:
You'll never guess this is made with chicken thighs! They really taste better than using breast meat which dries out in the crock pot - and thighs are more economical.
The strength of the hot salsa dissipates when cooked, so this dish is not too spicy. You may even want to serve hot-sauce as an accompaniment. Regular coconut milk can replace the low-fat, if desired. If you don't have chunky peanut butter, use regular peanut butter.