Reviews & Comments

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.

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 is such an easy, tasty recipe that is becoming part of our regular dinners. I use a 6 quart crock pot, so I am going to make a bit more sauce next time to make sure all the pieces are covered and the top doesn't become too crusty. That did happen the first time I made it. I like medium salsa, and my husband likes hot, so I may find a way to make extra sauce that is hotter for him to pour over his meal. I like to add fresh carrots and baby bellas, but I don't have a preference for the added peanuts and cilantro (didn't add much excitement to the meal). I use whole grain rice, and cook it with coconut milk and a little bit of water. The milk does thicken near the end of the rice cooking, so it doesn't drain out...but I liked how it added to the sauce.

I have used this recipe for 10 years. We love the taste of the chicken and sauce. It's something different to do with chicken. My previous computer ate my copy of the recipe and I was so happy to find it on this site. I have given this recipe to some of my friends and they all love it, too. The coconut rice that goes with it is just the right thing to go with this. If you like trying something different this is the one for you.

I agree with many reviewers that this needed extra liquid as it cooked in the slow cooker. I ended up adding about a cup and a half of hot water to my sauce (I had doubled the sauce on recommendation from other reviews). Honestly, this didn't taste like anything from a Thai restaurant or from my Thai receipes.....but that doesn't mean it was bad. Just didn't taste Thai. This dish has an ok flavor...nothing wonderful. Not having to spend an hour or so in the kitchen after a long day's work is a good trade off. Visually.....looks like a big pile of brown stuff. I dressed it up with crushed peanuts, sliced green onion, cilantro and fresh mung bean...still didn't look all that great. I'll keep this recipe at the back of the folder and keep trying others...not throwing it out but not going to go back to it for a long while.