This slow cooker chicken dish requires only a few basic ingredients. You brown the chicken in a skillet, then let the slow cooker do the heavy lifting with a straightforward sweet chili sauce. The result is tender meat with a sweet and savory glaze.
It takes about 10 minutes of active prep time before the slow cooker takes over. You can set it on low while you go about your day or use the high setting if you are starting later in the afternoon.
Why You’ll Love Thai Chicken Thighs
- Searing the chicken skin-side down renders out the fat so the final dish is not greasy.
- Using bone-in thighs prevents the meat from drying out during the long cooking time.
- Leaving the lid off at the end allows excess moisture to evaporate, which thickens the sauce.
Thai Chicken Thighs Ingredients
- Chicken thighs: Bone-in, skin-on thighs work well for slow cooking. You can use boneless skinless thighs, but they will cook much faster and you can skip the searing step.
- Sweet chili sauce: Look for this in the Asian aisle of most grocery stores. It provides a balance of sweetness and mild heat.
- Vegetable oil: Any neutral oil with a high smoke point, like canola or avocado oil, will work for searing the chicken.
- Green onions: These add a fresh, sharp bite to balance the sweet sauce. You can substitute fresh cilantro if you prefer.
Exact quantities are in the recipe card below.
How to Make Thai Chicken Thighs
Step 1: Prep and sear the chicken
Dry the chicken thighs thoroughly with paper towels so they brown evenly. Season them with salt and pepper. Heat your oil in a skillet and cook the chicken skin-side down until it develops a brown crust. Flip and cook the other side briefly.
Step 2: Slow cook with the sauce
Move the seared chicken to your slow cooker. Pour the sweet chili sauce over the top. Put the lid on and cook until the meat is tender and reaches a safe internal temperature.
Step 3: Thicken the sauce and serve
If the liquid looks too thin after the cooking time is up, take the lid off. Let the slow cooker run on high for a few more minutes to reduce the sauce. Serve warm with your garnishes.
Storage Tips for Thai Chicken Thighs
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or a covered skillet until the chicken reaches 165°F (74°C).
Expert Tips for Thai Chicken Thighs
- Always check that poultry reaches a safe internal temperature of 165°F (74°C) using an instant-read thermometer inserted into the thickest part of the thigh, avoiding the bone.
- If your slow cooker insert is stove-top safe, you can sear the chicken directly in it to save washing an extra skillet.
- Searing the chicken first renders out excess fat and gives the skin a better texture after slow cooking.
What to Serve with Thai Chicken Thighs?
Serve these chicken thighs over steamed jasmine rice or quinoa to soak up the extra sauce. A basic side salad or steamed broccoli completes the meal.
Thai Chicken Thighs Recipe FAQs
Can I use chicken breasts instead of thighs?
Yes, but chicken breasts dry out faster in a slow cooker. Check them earlier and use a meat thermometer to ensure they do not overcook.
Do I have to brown the chicken first?
You can skip searing if you are short on time. However, browning adds flavor and prevents the skin from becoming overly soft and rubbery.
Is Thai sweet chili sauce very spicy?
No, it is generally mild and sweet with just a hint of garlic and chili heat. It is suitable for most heat tolerances.
Thai Chicken Thighs
Ingredients
- 3 lbs bone-in skin-on chicken thighs, 1.4 kg
- 1/2 tsp kosher salt 3 g
- 1/4 tsp black pepper 1 g
- 1 tbsp vegetable oil 15 ml
- 1/2 cup Thai sweet chili sauce 120 ml
- 2 green onions thinly sliced
Instructions
- Pat the chicken thighs dry with paper towels. Season both sides evenly with the kosher salt and black pepper.
- Heat the vegetable oil in a large skillet over medium-high heat. Place the chicken thighs in the skillet skin-side down.
- Sear for 4 to 5 minutes until the skin is brown and crisp. Flip and cook for 2 more minutes. Work in batches so you do not crowd the pan.
- Transfer the browned chicken thighs to the bottom of your slow cooker. Pour the sweet chili sauce evenly over the meat.
- Cover the slow cooker. Cook on Low for 6 hours or on High for 3 hours. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Remove the lid and cook on High for an additional 20 to 30 minutes if you want the sauce to thicken slightly.
- Serve the chicken hot, spooning the sauce from the slow cooker over the top. Garnish with the sliced green onions.
