I love Thai food and chicken thighs have been pretty cheap so this recipe was a win-win for us. I made this with sunflower butter even though the babble.com recipe
I based this on called for peanut butter. I don’t think you’d know the difference. I also cooked bone-in thighs instead of boneless but I can see the appeal of the boneless chicken for a dish like this.
We served this with some basmati rice and salad and it was a great dinner. Even my very picky 6 year old ate some.
Crock-Pot Thai Chicken Thighs ~ Peanut Free
8 Skinless Chicken Thighs
1/2 Cup Sunflower Butter
1 Cup Mild or Medium Salsa (I Wouldn’t Use the Chunky Kind)
2 Tablespoons Soy Sauce
1 Tablespoon Lime Juice
2 Teaspoons Fresh Ginger, Grated
- Put chicken in crock-pot.
- Stir the other ingredients in a bowl to combine and pour over chicken.
- Cover and cook on low for 6-7 hours. (Mine was done at 6 1/2.)
- Serve over rice if desired.