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Thai Chicken



  • 8 chicken thighs (about 2 pound) boneless, skinless
  • 3/4 cup hot salsa
  • 1/4 cup peanut butter
  • 2 tablespoons soy sauce
  • 1 teaspoon grated gingerroot
  • 1/4 cup chopped peanuts
  • 2 tablespoons chopped fresh cilantro


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

Yield: 4 servings

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