Thai Chicken Thighs (in the Slow Cooker)

Confession: I love my slow cooker. I’m not a kitchen gadgety sort of person, but my CrockPot I couldn’t do without.

OK, I could probably do without. But I wouldn’t want to.

I do all kinds of things in the slow cooker – baked beans, stews, braises, bean dishes, chili – but these chicken thighs in a slightly spicy peanut sauce is the encapsulates the greatness inherent in a slow cooker: you throw the ingredients in, turn it on, and by the time you wake up/get home from work/school/anywhere it has morphed into something much greater than the sum of its parts.

This morning while retrieving milk from the fridge for oatmeal I noticed a package of chicken thighs I had taken out of the freezer – the plan at the time was to make white bean and chicken stew with pesto – something that had completely escaped my brainpan when my sister (who lives across the street) offered to order Chinese food. We had to leave for playschool in five minutes, but I threw the chicken into my trusty CrockPot with a few glugs of salsa, a big knife-glob of peanut butter (which was, conveniently, already out) and a shake of soy sauce and rice vinegar. (Usually I use lime juice, but I was streamlining here – the rice vinegar was above my head, right beside the soy sauce.) You could add ginger and garlic – today I didn’t.

And voila – dinner.

I mentioned this quick formula on the air a few weeks ago, when I was taking over traffic duties on CBC radio, and had more calls about it on the traffic line than I had calls from commuters. It seems fast, delicious, real meals is an interest we all have in common.

Seriously, this is about as easy as it gets. It looks a little watery at first, but give it a chance the sauce will cook up nicely. Just be gentle with them when they’re done; if you take of the lid and give it a stir, all the thighs will come apart and you’ll wind up with juicy chunks with naked bones swimming around the pot. Not that there’s anything wrong with that.

Thai Chicken Thighs

8 skinless chicken thighs
1 cup salsa
1/2 cup peanut butter (any kind)
2 Tbsp. soy sauce
1 Tbsp. lime juice
2 tsp. grated ginger

Put everything in the slow cooker and set on low for 6 hours. Serve warm over rice.

Article Posted 6 years Ago
share this article
facebook twitter tumblr pinterest
See Comments
what do you think?
share this article
facebook twitter tumblr pinterest
See Comments
what do you think?
what do you think?
close comments

Videos You May Like