Prep 5 mins
Cook 6 hrs
Throw six ingredients into the crock pot and 6 hours later enjoy a delicious treat!
Make and share this Crock Pot Thai Chicken Thighs recipe from Food.com.
- 8 boneless skinless chicken thighs
- 1 (16 ounce) jar cilantro salsa (or any salsa you prefer)
- 1⁄2 cup peanut butter (crunchy or creamy)
- 2 teaspoons ginger
- 2 tablespoons soy sauce
- 2 teaspoons lime juice
- Put all ingredients in crock pot on low for 6-8 hours.
- Garnish with cilantro, scallions, and peanuts.
- Serve with jasmine rice made with half coconut milk and half water (1 cup raw rice, 1 cup water, 1 cup coconut milk).
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!!
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. :)
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.