Get FREE Kitchen-Insider Access Now!
Sign Up / Log In or Learn More

Recipe

Slow Cooker Thai Chicken

Email This Recipe
- Please type in the two words displayed in the image.
*Required

Send To:

*Email Address:

Share the fun with up to 20 of your friends! (Remember to separate multiple emails with commas.)

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

You’re a real person, right? Do us a favor and enter the words below. Thanks!

Cancel

©2012 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.
Close

- facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

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

false

( 81 Ratings)

81 Ratings

5 Stars 40%

4 Stars 32%

3 Stars 14%

2 Stars

1 Stars

Member Reviews ( 35 )

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

Pin It

PREP TIME 15 Min
TOTAL TIME 9 Hr 15 Min
SERVINGS 4

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 your favorite brands

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.

Pin It

Email This Recipe
- Please type in the two words displayed in the image.
*Required

Send To:

*Email Address:

Share the fun with up to 20 of your friends! (Remember to separate multiple emails with commas.)

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

You’re a real person, right? Do us a favor and enter the words below. Thanks!

Cancel

©2012 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.
Close

- facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Got a question for our kitchen Experts? Ask it in the Message Board

Nutrition Information:

1 Serving (1 Serving)

Calories 390

(Calories from Fat 215 ),

Total Fat 24 g

(Saturated Fat 6 g,

Cholesterol 90 mg;
Sodium 510 mg;
Total Carbohydrate 8 g

(Dietary Fiber 3 g,

Protein 38 g;

Percent 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.

Review & Comments

Write a Review

1 - 3 of 35 Reviews View All

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

Posted 4/17/2011 10:44:41 PM REPORT ABUSE loulie said:

Rating:

This was very tasty, excellent flavor. We will definitely make this again. There was not nearly enough sauce though, just enough to cover the chicken but no extra to spoon over the rice. Next time I will double the sauce and use the same amount of chicken.

This reply was: Helpful Inspiring