Crockpot Thai Chicken Thighs

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.

Course Main Course

Cuisine Thai

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

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings

Calories 450kcal

Author Liza A

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