Thai Chicken Thighs (Crock Pot)

Total Time
8hrs 10mins
Prep 10 mins
Cook 8 hrs

I found this recipe in 'America's Best Slow Cooker Recipes' by Donna-Marie Pye. I'm sure you can use other parts of the chicken for this recipe but I used boneless, skinless thighs and they were wonderful! I also used all-natural peanut butter so if you use a commercially prepared type, the end result may be a bit different. Also, I cooked this about 9 hours (we were late getting home) and it was just fine.

Ingredients Nutrition


  1. Place chicken thighs in slow cooker.
  2. Combine stock, peanut butter, soy sauce, cilantro, lime juice, chile pepper and ginger; mix well and pour sauce over chicken.
  3. Cover and cook on low for 6 to 8 hours, until juices run clear when chicken is pierced with a fork.
  4. Serve garnished with chopped peanuts and additional fresh cilantro.
Most Helpful

I made this recipe based on the flavors used. I love anything thai. What I got was chicken with a after taste of peanut butter. I had high expectations because I love these flavors, but was very disappointed! :(

jena21177 June 11, 2010

I cooked the thighs on high in the crock, broiled them for a few mintes per side, then reduced the cooking juices for a thicker sauce. Not bad.

Jeffsmom November 02, 2009

Just fantsatic. Browned chicken first then cooked in a cast iron pot for 1.5 hours at 130 celcius with fan, and chicken was melting. Result.."When we can we have it again?"....very soon, maybe just a little less peanut butter. YUM!!

warvic August 15, 2009