Slow Cooker Thai Chicken

Daily Inspiration S


The peanut butter adds a great flavor in combination with the salsa. A great shortcut method using salsa vs. tomatoes and chilies.


★★★★★ 4 votes

15 Min
8 Hr
Slow Cooker Crock Pot


  • 8
    chicken thighs, (about 2 lbs.), skin removed
  • 3/4 c
    hot salsa
  • 1/4 c
    peanut butter
  • 2 Tbsp
    fresh lime juice
  • 1 Tbsp
    soy sauce
  • 1 tsp
    freshly grated ginger root
  • 1/4 c
    peanuts, chopped
  • 2 Tbsp
    fresh cilantro, chopped

How to Make Slow Cooker Thai Chicken


  1. Place chicken in a 3 1/2 to 6 qt. slow cooker. Mix remaining ingredients, except peanuts and cilantro, and pour over chicken.
  2. Cover and cook on LOW 8-9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker using a slotted spoon and place on a serving platter.
  3. Remove fat from sauce. Pour sauce over chicken and sprinkle with chopped peanuts and cilantro leaves.

Printable Recipe Card

About Slow Cooker Thai Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Thai

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