Crockpot Thai Chicken Thighs
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Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
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
  1. Wash chicken thighs and pat dry with paper towels. Arrange chicken pieces in the crockpot.
  2. 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.
  3. Pour sauce over chicken and using a spoon, toss the chicken around, making sure each piece is fully coated and covered with the sauce.
  4. Cook on low for 5 to 6 hours or on high for 4 hours. Stir in chopped cilantro.
  5. Serve over rice or noodles.
Notes
Recipe source: Jocooks
Recipe by Salu Salo Recipes at https://salu-salo.com/crockpot-thai-chicken-thighs/