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Thai Chicken Thighs

These very tender and moist chicken thighs come with a tangy peanut butter sauce that is irresistible. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep: 25 min. Cook: 5 hours
  • Makes
    8 servings


  • 8 bone-in chicken thighs (about 3 pounds), skin removed
  • 1/2 cup salsa
  • 1/4 cup creamy peanut butter
  • 2 tablespoons lemon juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon chopped seeded jalapeno pepper
  • 2 teaspoons Thai chili sauce
  • 1 garlic clove, minced
  • 1 teaspoon minced fresh gingerroot
  • 2 green onions, sliced
  • 2 tablespoons sesame seeds, toasted
  • Hot cooked basmati rice, optional


  • Place chicken in a 3-qt. slow cooker. In a small bowl, combine the salsa, peanut butter, lemon juice, soy sauce, jalapeno, Thai chili sauce, garlic and ginger; pour over chicken.
  • Cover and cook on low until chicken is tender, 5-6 hours. Sprinkle with green onions and sesame seeds. Serve with rice if desired.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 chicken thigh with 1/4 cup sauce (calculated without rice): 261 calories, 15g fat (4g saturated fat), 87mg cholesterol, 350mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 27g protein. Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 starch.

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Average Rating:
  • Simon
    Oct 20, 2020

    Chicken becomes very tender, and hence I would recommend 5 hours cooking and then let stand for 30 minutes. My kids loved it as is. I would have added more kick to it, like one more teaspoon of chili sauce or using hot salsa, for myself. But the kids rule, so the recipe is perfect as is.

  • AKEmily
    Jun 24, 2020

    These turned out very tender, and my family and I loved the flavor--even my two pickiest kids liked it. Some reviewers said it wasn't enough spice for them, but given that my family is new to Thai food, I liked the mild introduction. I wasn't positive what Thai Chili Sauce to use, but I ended up using Huy Fong Garlic Chili sauce, and it added just enough kick. I used 100% natural peanut butter, not the sweeter commercial brands. And we also used boneless thighs, but the cook time was still spot-on. I will make this again.

  • Robert
    Feb 12, 2020

    It tasted good but lacked pizazz. The thighs were tender, the gravy ok. Think I will use zippier salsa (hot or green), serrano peppers and maybe some Thai basil next time.

  • Kirsten
    Jul 11, 2019

    I love this. It tastes so good and is super easy for meal prepping purposes. It tastes good right away and in the microwave, so I'll definitely make it again. I hate being that person, but due to a diet, I do use chicken breasts instead of thighs, but I bet it would be amazing with the thighs. I also used sesame sauce instead of soy (taste preferences.)

  • s_pants
    Dec 5, 2017

    Very good flavor. Not really spicy at all. My 4 qt. slow cooker cooked the chicken (a little over 4 pounds) in less than 5 hours. After about 4 1/2 hours it was already over 200 degrees.

  • muffbear74
    Nov 30, 2017

    I really liked these. I thought it had just the right amount of heat. I served it over rice noodles instead of rice.

  • prod25-2
    Jul 25, 2017

    I think anyone would enjoy this quick and easy side dish. Thanks for sharing.

  • Loiscooks
    May 26, 2017

    I always read the reviews here before trying a new recipe. With such great reviews, I expected something much better. Maybe it was something I did, but these were barely okay. I will not be making it again.

  • caree929
    Jan 27, 2016

    I halve the recipe since it was just my husband and I eating it, and it turned out very well. I didn't add the jalapeno because I'm pregnant and spicy foods can cause issues for me, but since it wasn't as spicy as I feared it would be, I probably could have added it. At the very least, it's easy enough to add red pepper flakes to individual portions if people want it spicier!

  • vewebber58
    Mar 20, 2015

    This was a great dish. The peanut butter taste was subtle and not overwhelming at all. I followed the recipe exactly and I could taste the ginger and chili sauces.....I used a teaspoon of garlic ginger sauce and one of the sriracha hot sauce for the Thai chili sauce. As for being dry......simply not possible with all the sauce! The meat was falling off the bone, moist, and there was a lot of sauce, which all tasted so good on the rice. This is a keeper!