Thai Chicken Legs (Slow Cooker)


(1 vote) 5 1

This is great over rice.

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Enderby, B.C.


  • 4 each chicken drumsticks and thighs (about 2 1/4 lb), skin removed
  • 1 med. onion, halved and thinly sliced
  • 1 lg. red pepper, quartered and sliced
  • 1 can (14 1/2 oz) petite diced tomatoes with zesty jalapeños
  • 1/3 C. creamy peanut butter
  • 2 Tbs. fresh lime juice
  • 2 Tbs. soy sauce
  • 1/2 tsp. ground ginger
  • 8 oz. fresh snow peas
  • 1/4 C. fresh mint leaves, cut in strips
  • 1/4 C. chopped peanuts

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Put chicken on onions in a 3 1/2-qt. or larger slow cooker. Add red pepper. Mix tomatoes, peanut butter, lime juice, soy sauce and ginger in a bowl; pour over top.  Cover and cook on low 7-9 hours or until meat is tender. Stir in snow peas; cook 15 minutes or until snow peas are crisp-tender. Sprinkle each serving with mint and peanuts.

Reviews (1)

  • I made it and only had lemon juice. I didn't include the mint. It was fantastic!! A huge hit. Didn't use the jalapenos or snow peas either. I did put regular peas on top and that was yummy!

    Flag as inappropriate gtg510g  |  April 18, 2011

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