Thai Chicken Thighs (Crock Pot)

"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."
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Ready In:
8hrs 10mins




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

Questions & Replies

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  1. jena21177
    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! :(
  2. Jeffsmom
    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.
  3. warvic
    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!!
  4. rivermancotter
    Absolutely Awesome!!! I have made it twice in 2 weeks!!!
  5. ellie_
    Good chicken that didn't taste like "crockpot chicken". I used bone-in thighs, but I did take the skin off and used low fat peanut butter. I also used lemon juice instead of the lime and used a dried pepper instead of the fresh (based on what I had on hand). I don't think these changes altered the recipe much and the result was mild flavored chicken which we had with rice. Thanks for sharing this easy chicken recipe!



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