Thai Chicken Thighs

Wow, I am crazy today. Two new recipes in one day, now that is ambitious!

Serves: 8

  • 8 Chicken Thighs – skin removed
  • 1/2 cup Chicken Stock
  • 1/4 cup Peanut Butter
  • 1/4 cup Soy Sauce
  • 2 tbsp Fresh Cilantro – chopped
  • 2 tbsp Lime Juice
  • 1/2 tsp Cayenne Pepper
  • 1 tsp Ground Ginger
  • 1/4 cup Peanuts or Cashews – chopped

Place thighs in the slow cooker stoneware

In a bowl, combine stock, peanut butter, soy sauce, cilantro, lime juice, cayenne pepper & ginger. Mix well & pour sauce over the chicken

Cover & cook on low for 4-6 hours, until the juices run clear when chicken is pierced with a fork

Serve garnished with chopped nuts & cilantro

Thai Chicken Thighs 1


About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
This entry was posted in Chicken, From Around the World, Gluten-Free, Slow Cooker Meals and tagged , , , , . Bookmark the permalink.

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