This super simple recipe for Crockpot Thai Chicken is packed full of flavor. Chicken thighs cook slowly with onion, garlic, ginger root, lime juice, peanut butter, and salsa for a wonderful dish. These flavors may sound unusual, but they are classic in Thai cooking. This recipe is also called Chicken Satay and is cooked on skewers in that country.
You can also make this recipe with boneless, skinless chicken breasts. In that case, the cooking time would be reduced to 5 to 6 hours. If you have a newer, hotter cooking crockpot check the chicken at the shorter cooking time. When the meat is cooked to 165°F, it's done.
Chicken thighs really are the ideal meat to cook in the crockpot, though. Since they have more fat than chicken breasts and take longer to cook, they are less likely to overcook. If you want to use chicken breasts, reduce the number to 6 breasts, and think about starting with frozen chicken breasts. They will not dry out as quickly as thawed chicken.
You can make this recipe as spicy or as mild as you'd like. The salsa you choose can be mild or hot. You can add more jalapeño peppers, or choose a hotter pepper such as the habanero. Some chipotle peppers in adobo sauce would also be good in this recipe, or you could add some crushed red pepper flakes or cayenne pepper if you really like the heat.
Serve this wonderful recipe over hot cooked rice or couscous. Pair it with a cool vegetable cucumber salad or fruit salad for a nice contrast and serve some breadsticks on the side. A nice cold and frosty beer would be a great accompaniment.
- 1 onion, chopped
- 3 cloves garlic, minced
- 10 boneless, skinless chicken thighs
- 1 cup salsa
- 1/3 cup peanut butter
- 3 tablespoons lime or lemon juice
- 1 jalapeño pepper, minced
- 2 tablespoons soy sauce
- 1 tablespoon grated ginger root
- 1/8 teaspoon white pepper
- 1/2 cup chopped roasted peanuts
Spray a 3-4 quart slow cooker with nonstick cooking spray.
Place the onions and garlic in the prepared crockpot; top with the chicken.
In a medium bowl, combine the salsa, peanut butter, lime or lemon juice, jalapeño pepper, soy sauce, ginger root, and pepper; mix well using a wire whisk. Pour this mixture over the chicken in the crockpot.
Cover the slow cooker and cook on low for 8-9 hours or until chicken is thoroughly cooked to 165°F as tested with a meat thermometer.
Sprinkle with chopped peanuts and serve over hot cooked rice or couscous.
|Nutritional Guidelines (per serving)|
|Total Fat||38 g|
|Saturated Fat||8 g|
|Unsaturated Fat||17 g|
|Dietary Fiber||5 g|