My son who lives in Calgary has been using his slow cooker a lot lately. For him, it is the easiest and most convenient way to prepare his everyday meals. He prepares everything the night before by putting all the ingredients in the crockpot and turning it on before going to bed. The next morning, the food will be cooked and ready for him to take to work for lunch. He has tried several recipes from his friend’s food blog, Jocooks and one of them is this boneless chicken thighs that is cooked in a peanut butter and coconut milk based sauce. He told me how good it was, especially on brown rice. I was looking for a new recipe to try so after buying the ingredients needed, I made it on Sunday after lunch. I was pressed for time so I cooked the chicken on high for 4 hours. My kitchen smelled so good while the chicken was cooking in the crockpot. It must be the combination of sesame oil, peanut butter and coconut milk. After 4 hours, the chicken pieces came out really tender and very tasty. There was a lot of sauce, which is good because I like more sauce on my rice. Yummy!

Cooking Tips for Perfect Thai Chicken Thighs

To really get the best out of your crockpot Thai chicken thighs, consider a few cooking tips. First, if you have time, marinate the chicken in the peanut butter and coconut milk mixture for a few hours or even overnight. This lets the flavors really soak in and makes the chicken even more delicious. Also, while boneless thighs work great, bone-in chicken can add extra flavor. Just be mindful that bone-in pieces may require a little more cooking time.

Another tip is to avoid overcooking. While the crockpot is forgiving, checking the chicken a little earlier can prevent it from drying out. If you are using frozen chicken, be aware that it will need additional cooking time. Finally, adding some vegetables like bell peppers or snap peas in the last hour of cooking can elevate the dish and provide some crunch.

Serving Suggestions and Storage Instructions

This dish pairs wonderfully with a variety of sides. Serving it over brown rice is a classic choice, but consider trying it with quinoa or cauliflower rice for a healthier twist. You can also serve it with a side of steamed broccoli or a fresh cucumber salad to balance out the richness of the sauce.

For storage, let any leftovers cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to four days. If you want to keep it longer, consider freezing portions. Just make sure to use freezer-safe containers, and it should last for about three months. When you’re ready to enjoy the leftovers, simply reheat in the microwave or on the stove, adding a splash of coconut milk if the sauce has thickened too much.

Frequently Asked Questions

What can I substitute for fish sauce?

If you need a substitute for fish sauce, soy sauce works well. You can also try a mix of soy sauce and a splash of lime juice for some extra flavor.

How should I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it longer, consider freezing the chicken and sauce for up to a month.

Can I make this ahead of time?

Absolutely! You can prepare the chicken and sauce the night before and store them in the fridge. Just pop it in the crockpot in the morning for a hassle-free meal.

What sides pair well with this dish?

This dish goes really well with brown rice or jasmine rice. You could also serve it with steamed veggies or a fresh salad for a nice balance.

What are common mistakes to avoid?

One common mistake is not browning the chicken first. While it’s not necessary, browning can enhance the flavor. Also, be careful not to overcook the chicken, as it can become dry.

Crockpot Thai Chicken Thighs

Liza A

Tender chicken thighs simmer in a rich, creamy Thai sauce with peanut butter, coconut milk, and a kick of sriracha. It’s an easy, flavorful meal that warms the soul.

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Prep Time 10

Cook Time 4

Total Time 4 10

Course Main Course

Cuisine Thai

Servings servings

Calories 450 kcal

Ingredients

8 chicken thighs boneless and skinless
1 tsp grated ginger
1 ½ cups water
1 tbsp sesame oil
1 tbsp fish sauce
1-2 tbsp sriracha sauce
3 tbsp smooth peanut butter
½ tsp crushed red pepper
½ cup coconut milk
3 tbsp tomato paste
Salt and pepper to taste
Chopped cilantro

Instructions

Wash chicken thighs and pat dry with paper towels. Arrange chicken pieces in the crockpot.
In a small bowl, mix together ginger, water, sesame oil, fish sauce, sriracha sauce, peanut butter, crushed red pepper, coconut milk, tomato paste, salt and pepper. Whisk mixture until well combined.
Pour sauce over chicken and using a spoon, toss the chicken around, making sure each piece is fully coated and covered with the sauce.
Cook on low for 5 to 6 hours or on high for 4 hours. Stir in chopped cilantro.
Serve over rice or noodles.

Notes

Recipe source: Jocooks

Nutrition

Calories: 450kcalCarbohydrates: 12gProtein: 30gFat: 32gSaturated Fat: 10gCholesterol: 120mgSodium: 800mgFiber: 2gSugar: 3g

Keyword chicken thighs, comfort food, crockpot, easy dinner, spicy

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