Everyone believes that slow cookers should be used in the winter…shoot, there are whole blogs devoted to the use of a slow cooker when it is snowing outside.
But me…I’ve always been an advocate of using your slow cooker during the summer.
When it is blazing hot in the summer, the last thing I want to do is crank up my oven and heat the whole house (so the inside feels like the outside), plus when you are spending lazy days at the pool, the last thing you want to do “make dinner” after an extended period in the sun.
I love this Slow Cooker Thai Peanut Chicken Recipe because it is SUPER easy to make and can be started either first thing in the morning or right before you head to the pool in the afternoon. Plus, it is versatile, so serve it with noodles, rice or as filling in lettuce wraps.
(Plus, if you use the Crock-Pot Smart Cooker with WeMo technology you can manage the temperature from your phone if you decide to stay at the pool a little longer.)
Skip the takeout! Look like you cooked all day long and ENJOY the extra hour or two at the pool.
Slow Cooker Thai Peanut Chicken Recipe
Recipe Yields: 4 servings
1 pound of boneless skinless chicken breast
2 red peppers, seeded and sliced thinly
1/2 cup of teriyaki sauce
1 teaspoon of red pepper flakes
2 tablespoons of rice wine vinegar
2 garlic cloves, minced
1/4 cup of chunky peanut butter (reduced fat is fine)
1/4 cup of peanuts, chopped
2 tablespoons of chives, chopped
2. Cover and cook on high for 5-6 hours, or low for 7-8 hours. Remove chicken from slow cooker. Using 2 forks shred chicken, then return to slow cooker. Add peanut butter to slow cooker, and mix until incorporated. Cook on high for 15 minutes.
3. It’s delicious served over rice, salad, thai noodles, or plain! Garnish with chives and chopped peanuts.
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LOVE this recipe? Make sure to check out all of our tried and true recipes in the Redefined Mom Recipe Index.