Thai Chicken (Crock Pot)

photo by Oliver1010

- Ready In:
- 8hrs 5mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 8 boneless skinless chicken thighs (about 2 pounds)
- 3⁄4 cup hot salsa
- 1⁄4 cup peanut butter
- 2 tablespoons fresh lime juice
- 1 tablespoon soy sauce (I use San-J low sodium, wheat-free tamari soy sauce)
- 1 teaspoon grated gingerroot
- 1⁄4 cup chopped peanuts
- 2 tablespoons chopped fresh cilantro
directions
- Place chicken in slow cooker.
- Mix remaining ingredients except chopped peanuts and cilantro; pour over chicken.
- Cover and cook on low setting 8 to 9 hours.
- Sprinkle with peanuts and cilantro.
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Reviews
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I made this recipe today and my wife & I just now finished dinner. I gave my version of it three stars but I know it is at least worth four. I used chicken breasts rather than thighs in an attempt to reduce the fat content. Then, I let it cook too long (11 hours on low). This over-cooked the chicken (which was already, due to being breasts, fairly dry). But, despite my errors, it still turned out with quite good flavor. I can't wait to try it again with thighs and when I can better control the cooking time. I may just also add a bit more peanut butter 'cuz we really like that flavor.
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I really liked the idea of this dish, and maybe it would turn out better if I used the thighs (I used breast meat, cut into small pieces). I did cook it for 8 hours, but it was still dry (especially the pieces at the bottom of the crock pot--maybe mixing the sauce with the chicken first instead of pouring the sauce over the chicken would help). When I mixed up the sauce, it didn't seem like enough for 2 pounds of chicken--and it wasn't. I might double it next time. Also, I don't think the brand of salsa that I used was that great. I don't usually buy "hot" salsa, so I wasn't familiar with a good brand. That could make a difference.
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Delicious! I used boneless chicken breasts cut into 2-3 pieces and doubled the sauce as recommended by other reviewers who mentioned the chicken came out dry. I cooked it all day (9 hrs) on low. The taste was wonderful, although I think doubling the sauce is a bit much. It came out a bit soupy, although the sauce was wonderful with the rice. I will definately fine tune the sauce quantity and make this again.
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This was very very good we served it with rice cooked in coconut milk like suggested and the family loved it. I used medium salsa so it was not to hot for the kids. I used chicken breasts and placed them in frozen and they were not dry. It had a close taste to a thai peanut curry dish I have had before at a thai restaraunt but it was missing something important I think curry so I might try adding some next time.
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RECIPE SUBMITTED BY
GinnyP
Seattle, Washington