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Crock Pot Thai Chicken

Slow Cooker Thai Chicken

  • Cooking Time:

    8–9 hours
  • Servings:



3/4 c. hot sal­sa
1/4 c. chunky peanut but­ter or smooth peanut but­ter
3/4 c. light coconut milk
2 T. lime juice
1 T. soy sauce
1 tsp. white sug­ar
2 T. grat­ed fresh gin­ger
2 lbs. skin­less chick­en thighs
1/2 c. chopped peanuts, for top­ping
2 T. chopped cilantro, for top­ping
  1. Com­bine the sal­sa, peanut but­ter, coconut milk, lime juice, soy sauce, sug­ar, and gin­ger in the slow cook­er; mix well.
  2. Place the chick­en in the sauce, spoon mix­ture over chick­en to coat.
  3. Cov­er. Cook on Low until chick­en is very ten­der and sauce has thick­ened, 8 to 9 hours.
  4. A meat ther­mome­ter, insert­ed into the thick­est part of a thigh should read at least 160 degrees F (70 degrees C).
  5. Gar­nish with peanuts and cilantro before serv­ing.

Note: Serve over your favorite rice.

Hap­py Crock­ing!

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Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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