Crock Pot Thai Chicken Thighs

From: Chef Vanna

On May 19, 2009

fast and easy - I followed the suggestion of another reviewer and baked it covered @ 350 with 10 boneless thighs for 45min.. JUICY CHICKEN! (If I used the crock pot I would add some chicken broth to avoid burning) Served over rice and enjoyed by kids and DH. This dish does not taste like thai food per se - it is an americanized version but great flavor - a dish I will cook again especially when crunched for prep time. Don't omit the chopped peanut sprinkled on top for texture.

From: Messy44

On May 12, 2009

Super easy and very good. I would actually do 4.5 stars if I could. Changes: Used boneless chicken breasts, 3 large, cut up into bite sized chunks, doubled the sauce ingredients, used one jar green lime salsa and one mild regular salsa, added about 3-4 TBSP garlic chili paste and about 2-3 TBSP sugar. Also used organic no sodium peanut butter and it worked just fine. Sprinkled with cilantro. Will use fresh ginger next time and add more lime juice. Cook time was okay at 6 hours on low, but this would be the max. yum. Will certainly make this again and again. THANKS!

From: AKillian24

On Jan 17, 2006

The chicken tasted very good, however I would say the instructions might need a bit of direction on a suggested crockpot size. I have a 5 quart, and even though I doubled the sauce, after 6 hours it was still dried (almost burnt) around the edges. The chicken, which was in the center was yummy - but the meat-to-sauce ratio seems like it's geared for a small crockpot. Overall, great recipe taste and A+ on odd ingredients that came out great - but for anyone with a larger crockpot, I would suggest tripling the sauce.

From: sugarpea

On Feb 9, 2005

I made the salsa using #96866, Garlic Cilantro Salsa and this was just delicious. I'm normally not too impressed with meats cooked in the crockpot but this worked beautifully. I made the full recipe for 2 thighs and 2 drumsticks and served it over brown rice.