“Monday Recipe: Thai Chicken”

Slow cooker thai chicken

One of my favorite Fall Crock pot recipes! Enjoy 🙂

Thai Chicken

4 servings

Slow cooker: 3 ½ to 6 Quarts

Prep time: 15 mins

Cook time: Low 8 to 9 hours

Finishing cook time: 50 mins


8 chicken thighs (approx. 2 pounds), skin removed

¾ cup hot salsa

¼ cup peanut butter

2 tablespoons lime juice

1 tablespoon low sodium soy sauce

1 teaspoon grated fresh gingerroot

¼ cup chopped peanuts

2 tablespoons chopped fresh cilantro


  • Place chicken in slow cooker. Mix remaining ingredients expect peanuts and cilantro; pour over chicken.
  • 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.
  • Remove fat from sauce. Pour over Chicken. Sprinkle with peanuts and cilantro.

Nutritional Information per serving: Calories: 380, Fat: 24g, Cholesterol: 85mg, Sodium: 550mg, Carbohydrates: 8g, Fiber: 3g, Protein: 36g.

Side note: Thai chicken can be served on rice, quinoa or couscous. This will alter the nutritional information.

Success tip: The flavors of peanut butter, tomato and hot chilies are a popular Thai combination. We took a shortcut and used hot salsa for the tomatoes and chilies. For an equally tasty dish with a little less kick, use a milder salsa.

Ingredient Substitution:  If you have fish sauce in your pantry, you can replace the soy sauce in this recipe with fish sauce for a more authentic Thai flavor.

Source: Betty Crocker’s Slow Cooker Cookbook

Enjoy 🙂


001 (599x800)

Lorrie Mickelson Registered Yoga Teacher, Certified Pilates Instructor, Certified Personal Trainer, M.A., B.A/BPHE