This simple Slow Cooker Thai Chicken Thighs uses chicken thighs, salsa, peanut butter, soy sauce, and lime juice. This easy-to-make slow cooker recipe is perfect for dinner, taking around 9 hours to prepare and serving up to 6 people.

More Chicken thighs that are close to my heart are 5 Ingredient Crockpot Chicken and Dumplings and Slow Cooker Chinese Barbecued Chicken Thighs both are a must try.

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Recipe Ingredients

• 6 skinless chicken thighs
• ¾ cup of gluten-free salsa (mild, medium, or hot, your choice)
• ¼ cup of chunky all-natural peanut butter
• 1 tbsp of low-sodium, gluten-free soy sauce or liquid aminos
• 2 tbsp of lime juice
• 1 tsp of freshly grated ginger (optional)
• 2 tbsp of chopped cilantro (optional)
• 1 tbsp of chopped dry-roasted peanuts (optional)

How To Make Slow Cooker Thai Chicken Thighs

1. Prepare Your Slow Cooker: Place the skinless chicken thighs directly into the slow cooker, ensuring they are evenly spread out for even cooking.
2. Mix Your Sauce: In a medium-sized bowl, combine the salsa, peanut butter, soy sauce, lime juice, and grated ginger (if using). Stir everything together until the sauce is smooth and well combined.
3. Cook the Chicken: Pour the sauce mixture over the chicken thighs, making sure each piece is fully coated. Cover the slow cooker with the lid and cook on Low for 8–9 hours until the chicken is tender but not dry.
4. Remove Fat and Serve: Once the cooking time is up, skim off any excess fat from the sauce. Carefully remove the chicken from the slow cooker and place it onto a serving platter. Spoon the remaining sauce over the chicken to keep it juicy.
5. Garnish and Enjoy: If desired, sprinkle the chicken with chopped cilantro and peanuts for extra flavor and texture. Serve the chicken with your favorite cooked rice, making sure to drizzle some sauce over the top.

Recipe Tips

• Add some extra veggies: Try adding sliced bell peppers or zucchini for a bit more crunch and color. I find it’s a great way to sneak in extra vegetables without much effort.
• Use boneless chicken thighs: If you’re in a rush or prefer less fuss, boneless chicken thighs cook faster and are easier to shred for serving. Just reduce the cooking time slightly.
• Swap peanut butter with almond butter: If you’re not a fan of peanuts or have allergies, you can easily substitute with almond butter. It gives a slightly milder flavor but still works perfectly.
• Freeze leftovers: This dish freezes beautifully! I like to portion it into freezer-safe containers. It makes for an easy weeknight meal when I don’t have time to cook fresh.

Recipe FAQs and Variations

Check out More Slow Cooker Recipes:

• 4 Ingredient Slow Cooker Salsa Chicken
• Slow Cooker Chicken Carcass Soup
• Slow Cooker Creamy Chicken and Chorizo Pasta