Like many busy moms, I love shortcuts! I love to try different ways to streamline meal preparation, especially when I can do it without sacrificing quality or taste.
For this recipe, if you have the time, by all means you should slice up some fresh bell peppers and onion. Hopefully you remembered to buy them the last time you went to the grocery store, and hopefully you are getting around to making this dish while the produce you bought is still fresh.
HOWEVER, if you are like some people I know (not me, of course), you might have forgotten to buy the peppers and onion, or you bought them, but then you forgot to get the dinner in the crockpot on the day you wanted to make it so you had to reschedule this particular dinner and then by the time you got around to making it, the peppers didn’t look so good and you ended up giving the kids scrambled eggs for dinner. (OK, I lied, it is totally me.)
While I try to be on the ball and plan my meals, I also have to be a little flexible because things change during the week and I need to accommodate. That is where frozen veggies come in handy! They keep for quite a while in the freezer and so they are there when I need them. Plus, they are super quick! All you do for this dish is cut the package open and dump it in the crock pot!
Bird’s Eye has a package of frozen sliced bell peppers and onions, which works perfectly in this recipe. They label it for stir frying, but you can use it for anything, there are no flavors, spices, or oils added. Just pop it in the slow cooker with your chicken and spicy peanut sauce (which takes all of 5 minutes, maybe 10, tops), and 6 hours later you have a meal. Yum!
Slow Cooker Thai Spicy Peanut Chicken
Print RecipeIngredients
- 2/3 cup chunky peanut butter
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons Sriracha sauce
- 2 tablespoons lime juice
- 16 ounces frozen bell peppers and onion (1 package, like the kind by Bird's Eye)
- 2 pounds boneless skinless chicken thighs
- 1/2 cup chopped cilantro (for garnish)
- handful of chopped peanuts (for garnish)
Instructions
- In a medium bowl, combine the peanut butter, chicken broth, soy sauce, honey, Sriracha sauce, and lime juice. Set aside.
- Empty contents of package of frozen peppers/onion into the slow cooker.
- Place the chicken on top of the peppers/onion.
- Pour the peanut butter mixture over the top of the chicken.
- Cook on low for 6 hours.
- Just before serving, shred the chicken with two forks.
- Garnish with chopped peanuts and cilantro (optional).
Nutrition
Note: This post has been shared at THESE link parties!
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Chris
Love this wonderful recipe. I used boneless chicken breasts and threw in some grape tomatoes in addition to ingredients. I cooked on high for 4 hours. I didn’t have chunky peanut butter so tossed in some peanuts ( used organic peanut butter). Oh, I used fresh peppers, a yellow and a red pepper. Delicious!
Kristin
Glad to hear it! 🙂 Thanks for stopping by!
Create With Joy
This looks SO good and easy to make!
Congrats – you are one of our Featured Guests at Inspire Me Monday #370 at Create With Joy!! 🙂
Michelle Frank | Flipped-Out Food
Oh, yes: I can relate to the scrambled eggs dinner because SOMEBODY forgot to grocery shop! This recipe sounds so delicious, and I love that it comes together in the crockpot.
Kristin
Thanks, Michelle!
Helen at the Lazy Gastronome
Thanks for sharing at the What’s for Dinner Party. Have a great week.
Tara
Hi there – I’ve never done Thai food in the slow cooker before, will have to give this a try! I found this post via the Dense Designs Link Party, by the way – thanks for sharinng it 🙂
Kristin
Thanks for stopping by, Tara!
Theresa
Looks so good. I’d love to try this recipe sometime. Thanks for sharing at the Inspriation Spotlight party. Pinned & sharing. See you again soon.
Shirley Wood
This recipe is Featured at Merry Monday Link Up this week! We will be sharing on our social media channels. Thanks for sharing with us! We love good food too!
Miz Helen
Your Thai Spicy Peanut Chicken looks awesome! Thanks so much for sharing your post with us at Full Plate Thursday. Have a great week and come back soon!
Miz Helen
Helen at the Lazy Gastronome
I love slow cooking! Thanks for sharing at the What’s for Dinner Party.
Brenda @ Chatting Over Chocolate
This looks absolutely scrumptious! Thanks for sharing!
– Brenda // ChattingOverChocolate.com
Rhonda
This looks delicious. I love spicy foods too. I’ll be Pinning this one. I’m always in the market for crock pot meals. Thanks for sharing on Sunday’s Best.
Jess
YUMMY! PINNED!! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Anne
Any idea how long it would need to cook in the oven and at what temperature? I just put it in at 350 degrees and will check after an hour (and I am only doing 1/2 of the recipe).
Kristin King
Hi Anne, I have not ever cooked it that way, so your guess is as good as mine. Sorry I can’t be of more help but I would have to try it out myself first before I tried to advise you. I hope it turned out for you! Thanks for stopping by! 🙂
Arlene Kestner
I prefer to read check moments from individuals that have actually prepared the recipe.