Crockpot Thai Chicken Thighs

Crockpot Thai Chicken Thighs – delicious chicken thighs in a creamy, silky and smooth Thai flavored sauce, slowly cooked to perfection.

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There I was this morning in my kitchen staring at these chicken thighs and wondering what I’m going to cook. Yes sometimes even I run out of ideas. As I kept staring at those thighs I got a brilliant idea. The crockpot would be my tool of choice. Now I just needed a sauce to go with the chicken. I open the fridge and stare at it. The jar of peanut butter was right there staring me back in the face. Last night the hand model made me a peanut butter and jelly sandwich and when he put it back he didn’t put the jar in its usual place, but there it was now, staring at me. I quickly think and realize Thai food has peanut butter in sauces. So the light bulb goes on in my head and I get this crazy idea to make a Thai sauce.

I crazily go through my pantry, spice cabinet and the fridge and pull out everything that I think screams Thai to me. Hand model walks in and says: “Gross! What are you making?” Yes he always does that. Granted the sauce when uncooked doesn’t have this gorgeous color as it does after it cooks but I knew this was going to be good.

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I threw in coconut milk, peanut butter, sesame oil, ginger, fish sauce, some sriracha sauce and whatever else I got my hands on and whisked it all together like a mad woman. I was determined this was going to be better than butter chicken. I was determined this was going to be our dinner of choice from now on. I poured the sauce over the chicken, turned the crockpot on and quickly ran upstairs to my computer to jot down all the ingredients I had thrown in the sauce. I knew it was going to be big. It had to be big. A concoction like this has to be good.

Eagerly I wait and wait for the hours to pass, in the meantime cooking the rice and making a delicious banana pudding dessert. As I’m waiting the aroma in the house becomes unbearable. I smell sesame oil, I smell coconut milk, I smell deliciousness. This was going to be good.

Finally the unbearable hours had passed. My Thai chicken was done. The color was bright and beautiful, I take a tablespoon and taste it. I felt like I had died and gone to heaven. Smooth delicious silky sauce. I could taste the peanut butter, I could taste the sriracha, but all those ingredients when mixed together, you end up with a silky smooth sauce that is worth gold. And the chicken simply melts in your mouth after being cooked for hours in that yummy sauce.

It was time for the hand model to come and do his taste test. As usual he’s skeptical, because yes I have screwed up recipes in the past. I admit it, I’m not perfect. But not this time. This time I got it right. He takes a tablespoon and tastes the sauce. His face lights up and I knew it then. It was good. It was beyond good. It was amazing. As the compliments kept pouring in I took them all in and I knew it then. I had redeemed myself for all the recipe failures before. This chicken was a winner.

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5.0 from 1 reviews
Crockpot Thai Chicken Thighs
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 8 chicken thighs, boneless, skinless
  • 1 tsp grated ginger
  • 1½ cups water
  • 1 tbsp sesame oil
  • 1 tbsp fish sauce
  • 1 - 2 tsp sriracha sauce
  • 3 tbsp peanut butter
  • ½ tsp chili pepper flakes
  • ½ cup coconut milk
  • 3 tbsp tomato paste
  • salt and pepper to taste
Instructions
  1. Wash chicken thighs and place them in the crockpot directly.
  2. In a small bowl mix the rest of the ingredients together. Whisk until sauce is smooth. Pour sauce over chicken thighs and using a spoon toss the chicken around. There should be enough sauce to fully cover the chicken, if not add some more water.
  3. Cook on low for 5 to 6 hours or high for 4 hours.
  4. Serve over rice or noodles.

 

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Comments

  1. Rebecca says

    Just got this all in the crock pot so I have to wait to eat it! I’m excited though. Mixing up the sauce smelled good enough!
    I have lots of leftover coconut milk and tomato paste, what can I use those for?
    :-)

  2. Laura says

    Tried this last night and it was amazing! I added an onion with chicken and some frozen peas 1/2 hour before it was done. Took remainder of coconut milk and cooked some jasmine rice in it. Will make again.

  3. Wardah says

    Is there any other method of cooking this dish for those without a crockpot?? I would love to try this out be unfortunately no crockpot at home :-(

  4. says

    Here is what I am impressed about. Not so much that you made the recipe, but the fact you wrote down
    the amount of ingredients you put in it. When I am creating like that—-or being a mad woman Lol—I
    forget that. Sooooooo when it turns out wonderful, well that’s it. It turned out wonderful, but don’t expect it again. Thai food with peanut sauce is wonderful. Mr. Crockpot is my dear dear friend.
    So of course I give this recipe a Thumbs Up!

    • says

      Thank you Carol. Well I knew that if I didn’t write it down soon, I’d forget it, my memory is not what it used to be. LOL

  5. Sue K says

    Oh my goodness, the house smells like heaven. I only have half an hour left of cooking time in the crock pot! The sauce looks rich and golden and the chicken is starting to break apart. Thanks again for another keeper!

    • says

      Hi Judy, haven’t seen you around here in a while. If you can’t find any fish sauce I’d substitute it with some light soy sauce. :)

      • Judy says

        Thank you.
        You’ve been making things I don’t make or don’t grab my taste buds but I’m here. Don’t worry. I’m not going to dessert YOU Jo. :-)

  6. Simone says

    This looks great! I do have a question though.. My bf doesn’t like dark meat, whereas I love it. Does the cooking time change if I use breasts instead of thighs? Or half and half? Also, does it have to be boneless and skinless? Would regular bone-in pieces change anything? Thank you for any response. This recipe looks delicious, and I’m eager to try it!

    • says

      Hi Simone,
      This would be perfect with chicken breasts and half and half would also work just as well. I would use skinless breasts just because personally I don’t like the skin unless it’s crisp, but it’s just a personal preference. If you used bone-in pieces that would be great as well, because bones add more flavor. As far as the cooking time I don’t think it would matter much, 6 hours should be enough.

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