Thai Chicken Thighs - Crockpot

Amarante

Tue, Jun 20 2023, 2:14 pm

This was very good and super easy.

Just be careful not to scratch your eyes after cutting the jalapeño - watching the hands right after works well. I have a mini Cuisinart food processor which I keep on the counter and it makes it so easy to mince garlic, ginger and other small amounts

THAI CHICKEN THIGHS

Excerpt From: Taste of Home. “Taste of Home Cool Kitchen Cookbook

Thanks to the slow cooker, this traditional Thai dish becomes incredibly easy to make. If you want to crank up the spice a bit, use more jalapeno peppers.
—Taste of Home Test Kitchen

PREP: 25 min. • COOK: 5 hours • MAKES: 8 servings

8 bone-in chicken thighs (about 3 lbs.), skin removed
½ cup salsa
¼ cup creamy peanut butter
2 Tbsp. lemon juice
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. chopped seeded jalapeno pepper
2 tsp. Thai chili sauce - sub sriracha or other hot sauce. Not the sweet chili sauce.
1 garlic clove, minced
1 tsp. minced fresh gingerroot
2 green onions, sliced
2 Tbsp. sesame seeds, toasted
Hot cooked basmati rice, optional

1. Place chicken in a 3-qt. slow cooker. In a small bowl, combine the salsa, peanut butter, lemon juice, soy sauce, jalapeno, Thai chili sauce, garlic and ginger; pour over chicken.

2. Cover and cook on low until chicken is tender, 5-6 hours. Sprinkle with green onions and sesame seeds. Serve with rice if desired.

Last edited by Amarante on Tue, Jun 20 2023, 3:53 pm; edited 1 time in total

scruffy

Tue, Jun 20 2023, 3:19 pm

Amarante wrote:

This was very good and super easy.

Just be careful not to scratch your eyes after cutting the jalapeño - watching the hands right after works well. I have a mini Cuisinart food processor which I keep on the counter and it makes it so easy to mince garlic, ginger and other small amounts

THAI CHICKEN THIGHS

Excerpt From: Taste of Home. “Taste of Home Cool Kitchen Cookbook

Thanks to the slow cooker, this traditional Thai dish becomes incredibly easy to make. If you want to crank up the spice a bit, use more jalapeno peppers.
—Taste of Home Test Kitchen

PREP: 25 min. • COOK: 5 hours • MAKES: 8 servings

8 bone-in chicken thighs (about 3 lbs.), skin removed
½ cup salsa
¼ cup creamy peanut butter
2 Tbsp. lemon juice
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. chopped seeded jalapeno pepper
2 tsp. Thai chili sauce
1 garlic clove, minced
1 tsp. minced fresh gingerroot
2 green onions, sliced
2 Tbsp. sesame seeds, toasted
Hot cooked basmati rice, optional

1. Place chicken in a 3-qt. slow cooker. In a small bowl, combine the salsa, peanut butter, lemon juice, soy sauce, jalapeno, Thai chili sauce, garlic and ginger; pour over chicken.

2. Cover and cook on low until chicken is tender, 5-6 hours. Sprinkle with green onions and sesame seeds. Serve with rice if desired.

Thank you! This sounds great. Is Thai chili sauce the same as sweet chili sauce, or would something like sriracha be a better sub?

Amarante

Tue, Jun 20 2023, 3:52 pm

scruffy wrote:

Thank you! This sounds great. Is Thai chili sauce the same as sweet chili sauce, or would something like sriracha be a better sub?

Definitely sriracha which is what I used. I added a note that sriracha is a good alternative.

The sweet chili sauce is more of a dipping sauce - this is more to add piquancy.

I guess there are subtle differences between sriracha and Thai chili sauce but I can't taste them in a dish like this with so much other stuff going on.

You could probably just use any hot sauce.

Amarante

Tue, Jun 20 2023, 4:11 pm

new oldie wrote:

Is the chicken spicy?

Not particularly.

Slow cooking makes food blander than quicker methods.

There is really not much quantity of hot ingredients being used. With jalapeño, the heat is in the seeds which is why most recipes have the seeds removed. Also in the pith of a pepper which is the interior often white line. Jalapeño peppers are not particularly hot without seeds - not like ghost or habanero peppers. LOL

scruffy

Tue, Jun 20 2023, 4:11 pm

Amarante wrote:

Thanks!

Amarante

Wed, Jun 21 2023, 8:46 am

essie14 wrote:

Sounds great! We love Thai food over here. I am going to try it.

Ha ha - I wouldn't exactly call this "Thai food" but it has good flavors.

There is a kosher Thai restaurant in Los Angeles that is pretty good though and the dishes are more authentic than this. https://beverlyhillsthai.com/menu/

This is a similar very easy recipe that is Thai "only" in the sense that it is uses peanuts. Authentic Thai food uses ingredients that are impossible to duplicate in terms of being kosher like fish sauce and dried shrimp - unfortunately. Lemon grass can be used to make a Thai version of chicken soup which is very good

THAI CHICKEN COLESLAW

Excerpt From: Taste of Home - Taste of Home Cool Kitchen Cookbook.

PREP: 20 min. + chilling • MAKES: 4 servings

¼ cup lime juice
¼ cup reduced-sodium soy sauce
¼ cup creamy peanut butter
2 Tbsp. honey
1 Tbsp. Sriracha chili sauce
1 garlic clove, minced
1 tsp. minced fresh gingerroot or ¼ tsp. ground ginger
1 tsp. sesame oil

SALAD

1 pkg. (14 oz.) coleslaw mix
1 ½ cups shredded rotisserie chicken, chilled
4 green onions, chopped
¼ cup chopped fresh cilantro
Chopped honey-roasted peanuts, optional

1. For dressing, whisk first 8 ingredients until blended.

2. Place first 4 salad ingredients in a large bowl; toss with dressing. Refrigerate, covered, 1 hour. If desired, sprinkle each serving with peanuts.