Thai Chicken Thighs (Crock Pot)

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“I found this recipe in 'America's Best Slow Cooker Recipes' by Donna-Marie Pye. I'm sure you can use other parts of the chicken for this recipe but I used boneless, skinless thighs and they were wonderful! I also used all-natural peanut butter so if you use a commercially prepared type, the end result may be a bit different. Also, I cooked this about 9 hours (we were late getting home) and it was just fine.”
8hrs 10mins

Ingredients Nutrition


  1. Place chicken thighs in slow cooker.
  2. Combine stock, peanut butter, soy sauce, cilantro, lime juice, chile pepper and ginger; mix well and pour sauce over chicken.
  3. Cover and cook on low for 6 to 8 hours, until juices run clear when chicken is pierced with a fork.
  4. Serve garnished with chopped peanuts and additional fresh cilantro.

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