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Thai Peanut Sauce Chicken



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Rate this recipe 4.3/5 (15 Votes)


  • 3 3
  • lb chicken wingettes and drummettes (about 20)
  • 1 1
  • bottle (13.5 oz) Thai peanut sauce
  • 3 3
  • tablespoons reduced-sodium soy sauce



Step 1

Spray 4- to 5-quart slow cooker with cooking spray. Place chicken in slow cooker.
In medium bowl, stir peanut sauce and soy sauce until well combined. Pour sauce mixture over chicken; stir to coat evenly.
Cover; cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
Set oven control to broil. Transfer chicken wings to foil-lined baking pan. Broil with tops about 5 inches from heat 4 to 5 minutes or until crispy. Spoon 1/2 cup of the sauce from slow cooker over chicken. Discard remaining sauce.

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