"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." — sweet-potato
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chunky peanut butter
light coconut milk
grated fresh ginger
skinless chicken thighs
chopped peanuts, for topping
chopped cilantro, for topping
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!
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.
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!
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!
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Frank's Favorite Slow-Cooker Thai Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 323
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