Total Time
8hrs 15mins
Prep 15 mins
Cook 8 hrs

This is a really easy Thai recipe that authenticates the flavor of Thai food without needing hard to find or expensive ingredients. I recommend using the fish sauce instead of soy sauce to enhance the flavor. It's best served with rice. The recipe comes from Betty Crocker Slow Cooker cookbook.

Ingredients Nutrition


  1. Place chicken in crock pot.
  2. Mix remaining ingredients except peanuts and cilantro; pour over chicken.
  3. Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no longer pink in the thickest places.
  4. My crock pot usually does the job in about 6 hours.
  5. Remove chicken from pot and using a slotted spoon, place on serving platter.
  6. Remove fat from sauce.
  7. Pour remaining sauce over chicken.
  8. Sprinkle with peanuts and cilantro.
Most Helpful

3 5

I was truly skeptical that salsa would do the trick for Thai food but it did! I grilled the chicken on my George Forman as per an other reviewer on a similar recipe and mixed it all in with the sauce. I used both soy and fish sauce and would definitely recommend the fish sauce. We served it over rice. The picky kids wouldn't eat it but they don't count. I am giving it a 3 because the sauce was really a bit rich by the end of the meal. I will try and tweak it and resubmit next time. Over all it had good Thai-ish flavour for a fast meal on a week night!

4 5

This was pretty good--this recipe is posted several times in different variations--but this is the best. If you want Thai flavor, definately use Fish Sauce instead of Soy Sauce. I would also salt the chicken a little before cooking and add a little more peanut butter to the sauce at the end to freshen the flavor and thicken a bit. My family loves Thai food and this was a quick and easy close to Thai food approximation.

5 5

This is simply DELICIOUS! Ingredients sounded a bit strange, but the result was a delicious, creamy sauce. We ate with P4's Arroz Verde (Green Rice), which was a delicious combination. Thanks for sharing, Jen!