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crockpot thai chicken thighs

(1 rating)
SaffronSun avatar
Recipe by
C C
@SaffronSun
Seattle, WA

Want to try this... Came from "300 slow cooker favorites" by Donna-Marie Pye. My one question is what to serve it with. Jasmine rice/quinoa mix...but what for veggies? I'll have to try it to figure out what veggies might go with it. A salad with Thai dressing (peanut butter, lime juice, apple juice/honey & water, garam masala & salt to taste)... but I'd like to stick some more veggies in there somewhere if possible. I might also try adding lime juice and/or coconut/coconut milk

(1 rating)

Ingredients For crockpot thai chicken thighs

  • 8
    skinless chicken thighs (about 2 lbs.)
  • 1/2 c
    chicken stock
  • 1/4 c
    peanut butter
  • 1/4 c
    soy sauce
  • 2 Tbsp
    chopped fresh cilantro
  • 1
    hot chili pepper, seeded & finely chopped (or 1/2 tsp. cayenne pepper)
  • 2 tsp
    minced fresh ginger root (peeled before mincing)
  • TOPPINGS FOR GARNISH
  • 1/4 c
    chopped peanuts or cashews
  • chopped fresh cilantro

How To Make crockpot thai chicken thighs

  • 1
    Slow cooker size 3 1/2-5 quart. Place chicken in slow cooker. Mix & add remaining ingredients (not including garnish.)
  • 2
    Cover and cook on LOW for 6-8 hours, until chicken is done and juices run clear when chicken is pierced with fork.
  • 3
    Serve garnished with chopped nuts and additional fresh cilantro. Fresh cilantro tastes like soap or bleach to some (it's a genetic thing), and tends to taste better cooked to those individuals. I'm one of those people, so I will not add the extra fresh cilantro, but will probably like it cooked in this dish.
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