Crock Pot Thai Chicken Thighs



  • 8 boneless skinless chicken thighs
  • 1 (16 ounce) jar cilantro salsa (or any salsa you prefer, since I HATE cilantro!!)
  • 1/2 cup peanut butter (crunchy or creamy)
  • 2 teaspoons ginger
  • 2 tablespoons soy sauce
  • 2 teaspoons lime juice



  1. Put all ingredients in crock pot on low for 6-8 hours.
  2. Garnish with scallions, and peanuts.
  3. Serve with jasmine rice made with half coconut milk and half water (1 cup raw rice, 1 cup water, 1 cup coconut milk).

By: KelBel – Dec 21, 2004
Original Comments: Throw six ingredients into the crock pot and 6 hours later enjoy a delicious treat!


About LundieP

Living my life.


  1. Heather

    Not sure about the peanut butter, but this looks so simple and easy. We’ll try it the next time chicken is on sale:) Thanks for the recipe!

  2. Surprisingly, the peanut butter is very yummy. It’s creamy and smooth and mellow. I’m sure there’s a difference in flavor with the brand you use. I used the JIF we had on hand and that was very pleasant.

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