Thai Chicken Thighs (Crock Pot)

Name: Thai Chicken Thighs (Crock Pot)
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 4 serving(s)
Ingredients: 8 chicken thighs, skin removed and boneless if you wish (about 2 lbs.); 1/2 cup chicken stock; 1/4 cup smooth peanut butter, all-natural preferred; 1/4 cup soy sauce; 2 tablespoons chopped fresh cilantro; 2 tablespoons lime juice; 1 hot chili pepper, seeded and chopped; 2 teaspoons minced fresh ginger; 1/4 cup chopped peanuts; additional chopped fresh cilantro

(7)

Recipe by Hey Jude

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.

MAKE IT SHINE! ADD YOUR PHOTO

People talking

Join In Now Join the conversation!

READY IN: 8hrs 10mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

8

chicken thighs, skin removed and boneless if you wish (about 2 lbs.)
¹⁄₂

cup chicken stock
¹⁄₄

cup smooth peanut butter, all-natural preferred
¹⁄₄

cup soy sauce
2

tablespoons chopped fresh cilantro
2

tablespoons lime juice
1

hot chili pepper, seeded and chopped
2

teaspoons minced fresh ginger
¹⁄₄

cup chopped peanuts
additional chopped fresh cilantro

DIRECTIONS

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.

Submit a Recipe Correction