Slow Cooker Thai Chicken Thighs Recipe2022-09-21
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 12:00 h
- Ready In: 12:10 h
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This information is per serving.
Saturated Fat1.1 g
Trans Fat0 g
Unsaturated Fat2.2 g
Slow cooker Thai chicken thighs recipe. Skinless chicken thighs with peanut butter, soy sauce, lime juice, and peanuts cooked in a slow cooker.
If you would like to cook Thai chicken thighs faster, you can use a pressure cooker as an alternative.
How to Cook Thai Chicken Thighs in a Pressure Cooker
Makes 4 servings
Ingredients: 2 tablespoons (30 ml) canola oil, 2 pounds (960 g) boneless and skinless chicken thighs, trimmed, 1/2 cup (125 ml) low-sodium fat-free chicken broth, 1/3/4 cup (180 ml) 4 cups (60 ml) peanut butter, 1/4 cup (60 ml) low-sodium soy sauce, 1 tablespoon (15 ml) dried cilantro leaves, 1 oz (30 ml) freshly squeezed lime juice, 1/4 teaspoon red pepper flakes, 1 teaspoon (5 ml) ground ginger, 1 tablespoon (15 ml0 cornstarch, 1 oz (30 ml) water, 1/4 cup (60 ml) chopped peanuts, chopped fresh green onions, for garnish
Instructions: Heat one tablespoon of olive oil in an electric pressure cooker turned to the browning function. Working in batches, add chicken thighs and cook until browned, turning once. transfer browned chicken thighs to a serving platter.
Add the chicken broth, peanut butter, soy sauce, chopped fresh cilantro, lime juice, red pepper flakes, and grated ginger. Stir well to combine.
Return cooked chicken with any accumulated juices to the pressure cooker, then close the pot and lock the lid.
Set the machine to cook at high pressure. Set the timer to cook for 9 minutes.
Turn off the pressure cooker and open the lid, using a Quick Release method. using tongs, remove cooked chicken thighs from the pressure cooker and transfer them to a serving platter.
In a small mixing bowl, combine the cornstarch and 2 tablespoons of water. Mix until the cornstarch is completely dissolved. Stir in the cornstarch mixture to the sauce in the pot. Switch the machine functions to a simmer, then bring to a boil, stirring constantly. After the peanut-soy sauce is thickened, return to chicken thighs and coat them with sauce.
Serve Thai chicken thighs with chopped peanuts and green onions.
Slow Cooker Thai Chicken Thighs Recipe
- 8 skinless chicken thighs
- 3/4 cup (180 ml) salsa
- 1/4 cup (60 ml) peanut butter
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon grated ginger
- 1/4 cup chopped peanuts
- 2 tablespoons chopped fresh cilantro
Place chicken thighs in the bottom of a 6-quart (6 L) slow cooker.
In a medium mixing bowl, combine remaining ingredients, except peanuts and chopped cilantro. Mix well and pour the peanut-soy mixture over the chicken in the slow cooker.
Cover cooker and cook on low-heat setting for 8-9 hours or until chicken thighs are tender.
Turn off the slow cooker and open the lid. Using a slotted spoon, remove cooked chicken from the pan and transfer it to serving plates. Skim the fat from the sauce. Pour the sauce over chicken.
Sprinkle each dish with chopped peanuts and fresh cilantro. Serve immediately.