Frank's Favorite Slow-Cooker Thai Chicken

Frank's Favorite Slow-Cooker Thai Chicken

97
sweet-potato 1

"Chicken thighs get delish with a family-pleasing, super-easy crock pot recipe. Only one step, start in the morning, ready when you get home. Just add your favorite rice."

Ingredients 8 h 15 m {{adjustedServings}} servings 562 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 562 kcal
  • 28%
  • Fat:
  • 35.9 g
  • 55%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 47.6 g
  • 95%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 860 mg
  • 34%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  1. Combine the salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the crock of a slow cooker; mix well. Place the chicken in the sauce, spoon mixture over chicken to coat.
  2. Place the lid on the cooker and set to LOW. Cook until chicken is very tender and sauce has thickened, 8 to 9 hours. A meat thermometer, inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C). Garnish with peanuts and cilantro before serving.
Tips & Tricks
Good Frickin' Paprika Chicken

See how to make a yogurt-based marinade for grilled paprika chicken.

General Tsao's Chicken II

Mouthwatering fried chicken in a slightly sweet and spicy sauce.

Footnotes

  • Cook's Notes:
  • You'll never guess this is made with chicken thighs! They really taste better than using breast meat which dries out in the crock pot - and thighs are more economical.
  • The strength of the hot salsa dissipates when cooked, so this dish is not too spicy. You may even want to serve hot-sauce as an accompaniment. Regular coconut milk can replace the low-fat, if desired. If you don't have chunky peanut butter, use regular peanut butter.
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Reviews 97

  1. 123 Ratings

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katylester
4/18/2011

I have been on here for years and have yet to leave a rate. This recipe really deserved it. 5 stars from a very critical cook. I made a few adjustments based solely on my own personal taste, but this was 5 stars before I ever got near it. My tweaks were substituting 2 tablespoons of siracha for the 3/4 cup salsa, using creamy peanut butter, using a full can of full fat coconut milk, 3 tablespoons of soy, & leaving out the sugar. again these were tweaks to adjust to my own taste. I served a bed of fresh spinach, topped with bean sprouts, topped with Jasmine rice, then the chicken, then the sauce . . . AWESOME!

icountbeans
7/5/2011

I have to agree, I was skeptical. The only thing I did differently is I used mild salsa (because that's what I had) and I used natural peanut butter (because that's all I buy). It was good! I will definately put this in my rotation. It's not strictly Thai if you are a Thai food conniseur, but it is a really great kids-friendly recipe, especially if they are not used to the flavors. My 2 year old loved it. I love Thai food, so it was a wonderful middle ground between something I appreciate as Thai and something she will eat. Great!

emilyv
4/18/2011

This was good but the peanut butter flavor seemed to get cooked out of the dish in the slow cooker. So, am going to add a little more. This also needs a little salt added to it after cooked. Other than that, this is a really good dish!