WE RECOMMEND:

Showers & Parties | Lemon Desserts | Father's Day | Birthdays

Slow Cooker Thai Chicken

Peanut butter, tomato and chilies spark up this Thai combo.

Save and Share

false

( 84 Ratings)

84 Ratings

5 Stars 39%

4 Stars 32%

3 Stars 14%

2 Stars

1 Stars

Member Reviews ( 36 )

b8ad2965-9db0-48a1-af90-97341e6231fc

Prep Time 15 min
Total Time 9 hr 15 min
Servings 4

Ingredients

8: chicken thighs, skin removed (2 pounds)

3/4: cup Old El Paso® salsa (any variety)

1/4: cup peanut butter

2: tablespoons lime juice

1: tablespoon soy sauce

1: teaspoon grated gingerroot

1/4: cup chopped peanuts

2: tablespoons chopped fresh cilantro

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

EXPERT TIPS

Expert Tips

(Total time will vary with appliance and setting.)

Complement this dish by serving it with rice that has been cooked in canned coconut milk instead of water. The coconut rice is especially good when you use the hot salsa in the chicken. Add a side of cucumber vinaigrette, and you'll have a wonderful blend of flavors and textures.

The flavors of peanut butter, tomato and hot chilies are a popular Thai combination. We took a shortcut and used a purchased hot salsa for the tomatoes and chilies. If you prefer a dish with a little less kick, use a milder salsa. You'll still have a tasty dish.

Have that bottle of fish sauce on your shelf since the last time you cooked Thai? You can replace the soy sauce in this recipe with fish sauce for a more authentic Thai flavor. If you would like to try fish sauce for the first time, look for it at an Asian-foods market or a large supermarket. It is made from salted fermented fish, is salty like soy sauce and has a pungent, strong fish flavor.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 390
Calories from Fat: 215 ),

% Daily Value

Total Fat: 24 g; 24 %
(Saturated Fat 6 g, 6 % ),
Cholesterol: 90 mg; 90 %;
Sodium: 510 mg; 510 %;
Total Carbohydrate: 8 g; 8 %
(Dietary Fiber 3 g 3 % ),
Protein: 38 g; 38 %

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 10%;
Calcium: 6%;
Iron: 18%;

Exchanges:

2 Vegetable; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 3 of 36 Reviews View All

Posted 7/8/2012 6:56:44 PM REPORT ABUSE nermal1223 said:

Rating:

I love this dish. I work nites so I love my crock pot. It took less than 10 minutes to prep and that includes skinning the legs. I used legs instead of thighs and it cooked faster. It was wonderful. I served it with the coconut rice and that was a perfect combination.

This reply was: Helpful Inspiring

Posted 11/16/2011 9:01:18 PM REPORT ABUSE cbeth911 said:

Rating:

The whole family loved it! I did make accomodations for a younger child- seperated out a small portion of the sauce before I added the salsa and cooked 4 pieces of chicken seperate. I read the reviews ahead of time so I was prepared to use more (double)of the ingredients for the sauce. I used 12 thighs. These are the changes I made: 1. Added 1 tsp Thai Red Curry paste to P Nut butter sauce. 2. Used up the rest of a bottle of Hoisin sauce- about 1 tablespoon. 3. Thinned and extended sauce with 1 cup of Chicken broth. 4. Used boneless Chicken Thighs. I planned on 7 hours cook time on low but the chicken was easily done in 5 1/2. Fall apart tender at 7!

This reply was: Helpful Inspiring

Posted 8/12/2011 12:16:11 PM REPORT ABUSE brendame said:

Rating:

I have to admit, looked weird while making the sauce before it was cooked. I added probably a cup to a cup and a half of chicken broth in the slow cooker-just enough so that the chicken with sauce on top was covered so it wouldn't become crusty on top. After I came home it seemed like it might need some veggies, I had half a bag of 'santa fe' style veggies (red bell pepper, corn, black beans, broccoli) in the freezer and threw them in. Totally worked. Because of the extra veggies I'm going to do slightly more pb, salsa and soy sauce next time. But this is a keeper!

This reply was: Helpful Inspiring