Spicy CrockPot Thai Chicken Recipe (2024)

4.7 of 5 (34)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 268.1

Total Fat: 14.5 g
Cholesterol: 57.3 mg
Sodium: 603.7 mg
Total Carbs: 15.8 g
Dietary Fiber: 2.0 g
Protein: 20.2 g

View full nutritional breakdown of Spicy CrockPot Thai Chicken calories by ingredient

Introduction

This is one of my family's very favorite dinners. One of the best things about this recipe is how easy it is to adjust to your own tastes. I entered it in with my true ingredients, which are SPICY! If you don't like it super spicy, adjust your ratio of Sweet Thai chili sauce (found in the grocery store asian food section) and the spicy Sambal Oelek (found in the same section). Try 1/4 cup of sambal oelek and 3/4 cup sweet chili sauce. Also very good with skinless chicken thighs, trimmed. I just ordered PB2 and am looking forward to trying it with this recipe, to cut the fat back even further! This is one of my family's very favorite dinners. One of the best things about this recipe is how easy it is to adjust to your own tastes. I entered it in with my true ingredients, which are SPICY! If you don't like it super spicy, adjust your ratio of Sweet Thai chili sauce (found in the grocery store asian food section) and the spicy Sambal Oelek (found in the same section). Try 1/4 cup of sambal oelek and 3/4 cup sweet chili sauce. Also very good with skinless chicken thighs, trimmed. I just ordered PB2 and am looking forward to trying it with this recipe, to cut the fat back even further!

Minutes to Cook: 480

NumberofServings: 6

Ingredients

6 boneless skinless chicken thighs (or breasts -- or a combination!)

1/3 cup Reduced Fat Peanut Butter (I use Skippy)

2 Tbsp lime juice

1 Tbsp soy sauce (I like the flavor of Tamari best)

1 tsp grated fresh ginger

1/2 cup sweet chili sauce (see note above!)

1/2 cup Sambal Oelek ground chili paste (see note above!)

1/2 cup chopped peanuts
3 tbsp chopped fresh cilantro

Directions

Place chicken (trimmed of visible fat) into slow cooker.
Mix together peanut butter, lime juice, soy sauce, ginger, sweet chili sauce and sambal oelek. Our over chicken.
Cook on Low 8 hours or on High 4 hours.
Serve 1 piece of chicken and sauce with chopped peanuts and cilantro as garnish.
Weight Watchers = 6 points per serving
Wonderful with a 1/2 cup of rice on the side.
Remember that you won't be using all the sauce, so the calories and fat that are listed are higher than what you will actually be eating!

Number of Servings: 6

Recipe submitted by SparkPeople user MISSRED1970.

Member Ratings For This Recipe

GREENROWAN

Incredible!
6 of 6 people found this review helpful
See Also
Walnut and Rosemary Oven-Fried Chicken Recipe
Made a few changes to suit my ingredients. Only had natural peanut butter so I reduced the amount to 1/4 cup (which makes it almost the same number of fat and calories). I also added green onions and red pepper which added some nice colour. Great recipe! My guests raved! - 1/7/10
TERRILEA2

Incredible!
3 of 3 people found this review helpful
I can honestly say that this is the best Thai food I have ever made! The only change I made (and that I would suggest to those who like the combination!) was to add the zest of one lime to the chopped cilantro, then to squirt a little lime juice on each serving. Excellent! - 3/5/13
MOTORCITYNANA

Incredible!
3 of 3 people found this review helpful
Absolutely delicious! I took the advice and cut back on the spices a little and used chicken tenders. I also cooked on the stove instead, the final results were similar to spicy chicken wing dings. Will definitely make this again. - 4/28/08
VIVREICI

Incredible!
2 of 2 people found this review helpful
This is really, really good, as suggested by another reviewer I served it with red cabbage, the crunch complimented the chicken and the spice. Served with rice and green beans, cashews instead of peanuts. Threw all the leftovers in the pot and stuck it in the fridge and can't wait to eat it cold! - 5/25/14
ROSEWCI

Incredible!
2 of 2 people found this review helpful
I made this tonight for dinner & I liked it, but boy, was it spicy! I will make it again, but cut the chili paste down to 1/4 c. & increase the sweet chili sauce to 3/4 c. Very flavorful & satisfying over basmati rice & served w/steamed broccoli! - 8/20/13

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