Thai Chicken Thighs
These Thai Chicken Thighs are the star of a super-easy, sweet, and spicy crockpot meal. They cook in a delightful peanut sauce until tender and go with a variety of sides!
Servings: 8
Calories: 421kcal
Ingredients
- 8 chicken thighs, boneless, skinless
- ¼ cup soy sauce
- ¼ cup lemon juice
- ½ cup peanut butter, smooth
- 1 cup chunky salsa
- ¼ cup Thai chili sauce
- 2 tblsp garlic, minced
- 1 tblsp ginger, minced
- 1 sweet onion, diced
- 1 - 2 tblsp jalapeno pepper, seeded, finely diced if desired
- 3 - 4 green onions, thinly sliced
- 3 tblsp sesame seeds, toasted
- cooking spray
Instructions
- Spray your slow cooker with cooking spray.
- Place chicken across the bottom of the slow cooker, as evenly as possible.
- In a bowl, combine the soy sauce, salsa, onions, peanut butter, lemon juice, Thai chili sauce, garlic, ginger and jalapeno, if you are using it. Pour all over chicken.
- Cover and cook on low for 5-6 hours or until chicken is done.
- Sprinkle with green onions and sesame seeds. Serve with rice or noodles if desired.
Notes
- Arrange the chicken thighs in a single layer in the slow cooker. This helps them cook evenly and ensures every piece becomes tender.
- Use a meat thermometer to check for doneness. The thickest part of the chicken should reach 165°F before serving.
- If the sauce is thinner than you'd like, stir in a cornstarch slurry during the last 30 minutes of cooking. This will help thicken the peanut sauce without affecting the flavor.
Nutrition
Calories: 421kcal | Carbohydrates: 15g | Protein: 25g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 894mg | Potassium: 576mg | Fiber: 3g | Sugar: 7g | Vitamin A: 369IU | Vitamin C: 11mg | Calcium: 102mg | Iron: 2mg