Thai Chicken Thighs Crock Pot. Garnish with cilantro, scallions, and peanuts. Crockpot Thai Chicken is a really easy and delicious weeknight dinner, encompassing flavors that we all know and love about Thai food. These chicken thighs deliver big flavors and come in a creamy, silky and smooth Thai flavored sauce, slowly cooked to perfection.

The convenience factor ended up being key when I served these Crock Pot Thai Chicken Thighs to my Book Club. It turns out that a field trip into the South Metro for a bunch of chatty gals is a major undertaking. Combine the salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the crock of a slow cooker; mix well. You can cook Thai Chicken Thighs Crock Pot using 6 ingredients and 3 steps. Here is how you cook that.

Ingredients of Thai Chicken Thighs Crock Pot

1. It's 8 of Boneless skinless chicken thighs.
2. It's 1 of 16oz jar cilantro salsa (or any you prefer).
3. You need 1/2 cup of Peanut Butter (Crunchy or Creamy).
4. You need 2 tbsp of Soy Sauce.
5. You need 2 tsp of Lime Juice.
6. It's 2 tsp of Ginger.

Place the chicken in the sauce, spoon mixture over chicken to coat. Crockpot Thai Chicken Curry is one of the easiest meals to make and is so tasty. Curry paste, coconut milk, and ginger add a ton of flavor to this healthy, low-cal, and paleo + gluten-free dinner. Place chicken thighs into the crockpot.

Thai Chicken Thighs Crock Pot step by step

1. Put all ingredients in crock pot on low for 6-8 hours.
2. Garnish with cilantro, scallions, and peanuts..
3. Serve over jasmine rice made with 1/2 coconut milk 1/2 water..

Combine other ingredients in a large bowl and whisk together to combine. Remove chicken thighs, saving the liquid from the crockpot if desired. Serve on tortillas, in sandwiches, or over rice! However, browning the chicken—especially if the skin hasn't been removed—can add flavor, color, and texture. If you have time, brown whole chicken thighs in a small amount of vegetable oil over medium-high heat.