Prep 15 mins
Cook 4 hrs
I found this recipe on a Betty Crocker site. The original recipe uses chicken thighs, but this version uses boneless, skinless breasts.
- Place chicken in crockpot.
- Mix other ingredients except cilantro.
- Pour over chicken.
- Cook for 4 hours on low.
- Sprinkle cooked chicken with cilantro. This is great served with rice!
Claire, this was really good! I printed the recipe out to take on my camping trip, along with my crockpot. It was so easy to tool down the road with dinner cooking!! I make it like you said with nothing extra added or subtracted, and the family loved it! Thanks for posting. I will be keeping this recipe in my T&T cookbook.
I love good crockpot dishes and this filled the bill. My dinner guests took the recipe home with them. I did not alter the recipe at all and it was terrific. Thank you Claire.
I absolutely love the flavor in this recipe! It reminds me of West African Groundnut Sauce. I reduced my rating by one star only because the presentation is not so good. It's one of those things that tastes fabulous but isn't 'pretty' in the serving dish. I am also curious as to why it is named "Thai" chicken. I live in Thailand and have never seen or eaten anything similar. Anyway, regardless of the name I love it! July 2008 update: we continue to have this dish regularly. The presentation can be improved by adding some liquid. I've started with water, but think that milk or coconut milk would be good - added at the end of the cooking time. Also, I've made the dish with pork filet with great success.