Crock Pot Thai Chicken Thighs

Total Time
6hrs 5mins
Prep 5 mins
Cook 6 hrs

Throw six ingredients into the crock pot and 6 hours later enjoy a delicious treat!

Ingredients Nutrition


  1. Put all ingredients in crock pot on low for 6-8 hours.
  2. Garnish with cilantro, scallions, and peanuts.
  3. Serve with jasmine rice made with half coconut milk and half water (1 cup raw rice, 1 cup water, 1 cup coconut milk).


Most Helpful

This is a VERY delicious recipe. I made some minor tweaks.. In addition to the cilantro salsa, I added a large handful of fresh cilantro as well as a little extra lime juice. I also added a can of light coconut milk and a teaspoon or so of Sriracha hot chili sauce for more heat. I also used natural creamy peanut butter, which I would recommend over Jiff or Skippy.. the more natural peanut flavors complement the dish better than the added ingredients in other brands. Done in 6 hours on low in the crock pot. The dish is more Indian than Thai - great over jasmine rice served with Naan bread. The best part? The leftovers are even better.. all of the flavors mature and come together so nicely after a day or two in the fridge. Definitely a keeper!!

CPfoodie June 01, 2010

Great easy recipe! Mine were done in six hours. The flavors really came together to make an interesting dish. :) The only thing that I thought needed work was the level of spice. I used a medium salsa and this dish was beyond mild, a bit boring even. Next time I'll add some dried chili peppers. I know that I thoroughly sprinkled my plate with cayenne pepper to make it better. :)

renaelafae August 11, 2010

Outstanding. I was a little put off by the salsa/peanut butter combo, but decided to try it anyway. Needs a little tweaking, but the flavor is good. Four stars for taste, but added the fifth as it was super easy. I used the dutch oven at 350 for about 90 minutes.

Tugar357 April 22, 2010

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