Thai Slow Cooker Chicken – cooking with kids – great tastes, easy recipe!


Thailand is called the land of smiles – perhaps its because the food is so delicious! Thai cooking combines sweet and hot, sour and creamy – and a common ingredient is coconut milk, another is peanuts and of course the ever present chili. We do not like spicy food so I always use ‘mild’ when ‘hot’ is called for – as with this recipe which is one of my favorites since it uses my trusty slow cooker – and I can throw everything in it then disappear into my busy life – coming  back home to a divine smelling kitchen and dinner ready to serve! WOW! Here my husband Clive and I are having a cooking lesson in Thailand at Chiang Rai at the Four Seasons Hotel. Fabulous.

Segil Cookathon at Four Seasons Chiang Mai

Slow Cooker Chicken Thighs with Thai Seasonings


  • 3/4 cup hot salsa ( we use mild)
  • 1/4 cup chunky peanut butter ( Laura Scudders is the best – only peanuts no added sugar)
  • 3/4 cup light coconut milk
  • 2 tablespoons lime juice ( we use fresh limes)
  • 1 tablespoon soy sauce ( remember that you can get gluten free soy if you need to!)
  • 1 teaspoon white sugar ( yes really – and its only a teaspoon so no need to get crazed over it)
  • 2 tablespoons grated fresh ginger
  • 2 pounds skinless chicken thighs ( the boneless kind work too)
  • 1/2 cup chopped peanuts, for topping ( you can add more of these if you love them as we do)
  • 2 tablespoons chopped cilantro, for topping


  1. Combine the salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the crock of a slow cooker; mix well. Place the chicken in the sauce, spoon mixture over chicken to coat.
  2. Place the lid on the cooker and set to LOW. Cook until chicken is very tender and sauce has thickened, 8 to 9 hours in other words a normal work day. YAY!!!!!
  3. A meat thermometer, inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C). Garnish with peanuts and cilantro before serving.
  4.  You can also put rice (Basmati is great so is brown rice) into a rice cooker and program that to be ready at the same time – don’t we live in wonderful times? Technology can truly facilitate our busy lives.
  5. Throw some greens, chives and chopped carrots into a salad bowl with a light dressing – and dinner is on the table!
  6. This recipe is SOO easy to make with children – they can put all the ingredients into the slow cooker and turn it on – that teaches them to plan ahead, measure things out properly and feel a sense of accomplishment when dinner is ready!

About Grandma

I have reinvented myself many times during my life -teacher, lawyer, business woman, CEO, Entrepreneur, Board member, Professor, Mom, Wife, Farmer, Chef, Musician, Author and now my best role of all - Grandma to multiple grandchildren, grandnephews and nieces worldwide.
This entry was posted in Blog, Gluten Free, Poultry, Recipes to Make with Children, Rice, Salad, Slow Cooker and tagged , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *