Slow Cooker Thai Peanut Chicken

I can’t wait to try this recipe from Kate.  She is fantastic at coming up with slow cooker recipes.  That works out great, because she’s also the one who puts together our Slow Cooker version of Weekly Meal Plans.

We’ve been in a huge take-out rut for most of the summer. There’s been so much going on that it’s been easier to grab something while we’re out and about than to try to work in time to cook. The Eat at Home Challenge was a great reminder that I can do better for my family – so I doubled-down my efforts to actually plan. One of the things I started playing with after the challenge were at-home versions of some of our take-out favorites.

Peanut chicken from our local Thai place is always a huge hit. It took me a few tries to get a sauce that was close but I finally hit on a version we love! And this takes even less effort than getting in the car and driving to the Thai place. Truly a win-win!

ThaiPeanutChicken

Ready to make your own Thai take-out at home? Here’s what you’ll need:

ThaiPeanutChickenIngredients

Slow Cooker Thai Peanut Chicken

Serves: 6 serving

Ingredients
  • 2½ lbs. boneless, skinless chicken breast
  • 1 red bell pepper, cut into thin strips
  • 2 cloves of garlic, minced
  • ¼ cup coconut milk
  • ⅓ cup teriyaki glaze
  • 2 Tbsp. champagne vinegar, rice wine vinegar or white wine vinegar
  • 1 tsp. crushed red pepper
  • ½ cup creamy peanut butter
  • Brown rice, for serving
Instructions
  1. Place the chicken in the slow cooker. Top with the sliced peppers.
  2. In a small bowl, whisk together the garlic, coconut milk, teriyaki glaze, vinegar and red pepper. Pour over the chicken and toss to coat.
  3. Cook on low for 6 hours.
  4. Remove chicken to a cutting board and shred. Whisk peanut butter into the sauce remaining in the slow cooker, until smooth. Return chicken to the slow cooker and toss to coat. Cook for an additional 15-20 minutes.
  5. Serve chicken and peppers over rice.

Kate is a home cook and new mom  from New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

‘Sweet Heat’ Slow Cooker Chex Mix

This recipe from Kim looks amazing! This is the kind of thing my family would devour at the beach!

I love a Chex Mix for several reasons…I can make a huge batch at once, there are tons of different flavor variations, it’s great to have on hand for hungry kids that are constantly in and out of the kitchen, and it’s super easy to throw in a ziploc bag and carry with you on long car trips or to the beach. However, we’ve been experiencing quite the heat wave this week, so turning on my oven, and opening it every so often to stir up a batch of chex mix was not appealing to me.

Crock Pot Chex Mix EAH

Crock-Pot to the rescue!! Yes, the slow cooker comes in handy all year long! I couldn’t quite decide which direction I wanted to go with this mix…did I want sweet? Did I want spicy? I kind of wanted both, so that’s what I did. A sweet and salty combo with just a little bit of heat. You could easily increase the heat on this, but I knew my kids wouldn’t go for it, so I kept it mild. It actually sneaks up on you – the first few bites taste sweet and salty, and then you get a little kick from the cayenne.

Sweet Heat Chex Mix EAH

And yes, those are little Minion cheese crackers. According to my 7 year old, the Minions taste better than the traditional square crackers! As with almost all chex mixes, you can add whatever you like or have on hand.

'Sweet Heat' Slow Cooker Chex Mix
A sweet and salty combination with just a little heat, that comes together easily in your slow cooker.
Ingredients
  • 2 cups of each:
  • Corn Chex cereal
  • Rice Chex cereal
  • Wheat Chex cereal
  • Cheerios cereal
  • Pretzels
  • Cheese Crackers
  • ½ cup butter, melted
  • 1 Tablespoon brown sugar
  • 2 teaspoons Worcestershire Sauce
  • 1 teaspoon seasoning salt
  • ½ teaspoon cinnamon, or to taste
  • ½ teaspoon cayenne pepper, or to taste
  • 1 bag Pretzel M&M's (or candy of choice)
Instructions
  1. Place all of the cereals, pretzels and crackers into slow cooker.
  2. In a small microwave safe bowl, melt butter.
  3. Add brown sugar, Worcestershire, seasoning salt, cinnamon and cayenne to butter. Mix well.
  4. Pour butter mixture over cereal mixture and stir to coat.
  5. Cover with lid and set slow cooker on low for 2½-3 hours, stirring every 30 mins. (Make sure to stir down to the bottom to make sure it doesn't burn)
  6. NOTE: to prevent condensation from dripping onto cereal, you can place a clean dishcloth between the lid and slowcooker base.
  7. Once done, spread out on wax paper to cool.
  8. Add M&M's and store in air tight container.

Just beware…it’s hard to stay out of!

Kim M. is a contributing writer for Eat at Home, as well as the mom behind the mayhem at Makin’ it Mo’Betta. There you will find kid-friendly recipes, quick and easy meals, and many more desserts!

Paleo Chicken Roll Ups — 30 Days of Whole Foods Slow Cooker Recipes

Sometimes we get this idea that food made in a slow cooker won’t be pretty. Well here’s proof that the slow cooker can turn out some gorgeous looking food, too! Convenience and great looks? That’s definitely a double win!

chixproscaspara

 

I love this recipe because it’s so simple. There’s literally five ingredients in the entire thing. And it really is quite easy to put these Chicken Roll-ups together.  It just takes a bit of smashing and pounding. Exciting, right?

This recipe is Paleo friendly. So if you are looking for a delicious, gorgeous meal that stays within your dietary needs, I say give this one a try! But it’s so good that even if you aren’t eating paleo, you’ll want to make it.

Click on over to Paleo Pot to get the full recipe and instructions

30 Days of Whole Food and Garden Fresh Summer Slow Cooker Recipes

 

We’re sharing 30 days of healthy slow cooker recipes that use whole foods or garden fresh produce. Click here to see all the recipes in this series. Don’t miss a post! Sign up to get them delivered to your inbox by clicking here. 

Zesty Chicken in the Crockpot –30 Days of Whole Food Summer Slow Cooker Recipes

This one isn’t a pretty looking recipe, but I promise you that it is easy to make and the flavor will not disappoint in any way.

zesty crockpot chicken done

We eat a lot of chicken. This recipe has plenty of herbs and spices, but the great thing is that they are all natural. There’s no premade mixes or blends with extra additives. These herbs give the chicken a great, zesty flavor and such a pretty and vibrant color. The broth is a great bonus. I used it as the base to cook my couscous in, and the flavors were just perfect.

You can serve this with some fresh, steamed veggies and a salad (check this out for lots of salad ideas!) and you have the perfect meal.

Click here to get the complete recipe and instructions.

30 Days of Whole Food and Garden Fresh Summer Slow Cooker Recipes

 

We are sharing 30 summer slow cooker recipes that use garden fresh or whole food ingredients this month! Click here to see all the recipes in this series. Sign up to get these delivered to your inbox so you don’t miss a post by clicking here.

Green Chile Shredded Beef Cabbage Bowls — 30 Days of Whole Foods Summer Slow Cooker Recipes

They say you eat with your eyes first, so feast your eyes on this slow cooker shredded beef cabbage bowl. Simple, fresh and oh, it looks so good!

1-shredded-beef-green-chile-cabbage-avo-bowl-500top-kalynskitchen

 

 

This is a guilt-free way to indulge your taste buds in some of your favorite Mexican flavors. These Shredded Beef Cabbage bowls are so simple to make, and every single ingredient is good for you.  It’s a well rounded meal with the meat on top of fresh slaw, and tell me if that avocado salsa doesn’t make you want to dive in already?

Sometimes its easy to feel like gluten free, healthy food is blah and boring. But that’s not the case. This recipe by Kalyn’s Kitchen is gluten free and low carb. And there’s nothing boring about it!

Click here to head over to get the full recipe and instructions.

30 Days of Whole Food and Garden Fresh Summer Slow Cooker Recipes

 

Looking for easy, healthy meals you can make in your slow cooker? We’re sharing 30 Summer Slow Cooker Recipes that use Whole Foods and garden fresh produce this month! Click here to find all the recipes in the series.  Would you like a menu of slow cooker meals, along with a color-coded grocery list all done for you?  Find your perfect Eat at Home Weekly Meal Plan here.

Slow Cooker Chicken Cordon Bleu Sandwiches

This was almost the dinner that wasn’t. I had picked up the ingredients with the intention of making chicken Cordon Bleu for dinner – and then realized that I wouldn’t be home in enough time to do the prepping and cooking necessary. Slow cooker to the rescue!

These are obviously less fancy than “real” chicken Cordon Bleu, but the flavor profile is the same and using the slow cooker makes it immensely easier for a busy night – a win-win! We gobbled these sandwiches up.

ChickenCordonBleu2

Here’s what you’ll need:

ChickenCordonBleuSandwiches1

Slow Cooker Chicken Cordon Bleu Sandwiches
Ingredients
  • 2 lbs. boneless, skinless chicken breasts
  • ½ lb. deli ham, diced
  • 8 oz. Swiss cheese, shredded
  • 2 tsp. Herbes de Provence (or a mixture of rosemary, thyme and oregano)
  • 11/2 cups honey mustard dressing, divided
Instructions
  1. Place the chicken on the bottom of the slow cooker. Top with ham and spices. Pour 1 cup of the dressing over. Cook on low for 6-7 hours or on high for 4-5.
  2. Remove chicken, shred and return to the slow cooker. Stir in shreded cheese and additional dressing. Cook for an additional 15 minutes. Serve on rolls.

P.S. One of our Weekly Meal Plan members share that she saves at least 2 hours each week by using the meal plans.  She also saves a minimum of $60 each week on food!  Find out how you can become a member by clicking here.

Kate is a home cook and new mom  from New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

Au Gratin Potatoes in the Slow Cooker – Make an Oven Recipe Work in the Crockpot

AuGratin Potatoes in the slow cooker

 

One fantastic cooking trick to learn is how to change a recipe so that it can cook in the slow cooker instead of the oven – or vice versa.  Being able to do this with a recipe gives you so much more control over your time and schedule.

On Easter, I really wanted to make Black Angus Au Gratin Potatoes.  I love this recipe.  It’s all from scratch and the taste is so good.  The problem is that the original recipe bakes in the oven for a medium amount of time – too long for doing after church and too short for baking the whole time we’re gone.

The answer, of course is to change up the recipe and make them in the slow cooker instead.  And I also wanted to be able to do all the prep work the day before.

The original instructions call for boiling the whole potatoes till tender, slicing them hot, making the cheese sauce and pouring that over the hot potatoes, then baking for 20 minutes.

On Saturday I boiled the potatoes and cooled them before storing in the refrigerator.  I also made the cheese sauce and put it in the fridge in a separate container.

Sunday morning it only took a few minutes to slice the cold potatoes and arrange them in a buttered crockpot, spoon the cheese sauce over the top and turn the heat to low.

I will say that the oven version has a slight edge over the slow cooker version for taste.  However, it’s such a small edge that it doesn’t override the convenience of the slow cooker at all.  We all really enjoyed this dish and I doubt that anyone else at the table even considered that they’d be better oven baked.

Here’s the recipe with the slow cooker instructions for you and here are 6 more tips on converting oven recipes to slow cooker recipes.

Au Gratin Potatoes in the Slow Cooker - Make an Oven Recipe Work in the Crockpot

Serves: 6-8 servings

This recipe allows you to prep it up to a day ahead of time. If you want to put the potatoes immediately in the crockpot without refrigerating them or the sauce, that's fine too.
Ingredients
  • 1½ pounds potatoes, unpeeled
  • 2 Tbs. butter
  • 1 garlic clove, minced
  • 2 Tbs. flour
  • 1½ cups hot milk
  • ½ cup cheddar cheese, shredded
  • 1 tsp. parmesan
  • salt and pepper
  • extra cheese for the top
Instructions
  1. Boil the potatoes in lightly salted water until tender. Cool and store in the fridge for up to one day.
  2. Melt the butter in a saucepan.
  3. Add the garlic and cook it for a minute over medium heat.
  4. Whisk in the flour and cook for another minute.
  5. Whisk in the hot milk, stirring constantly. Stir in the cheeses and keep stirring until it’s all melted and smooth.
  6. Cool and store the finished cheese sauce in the refrigerator for up to a day.
  7. Butter the inside of a slow cooker.
  8. Slice potatoes into ¼" slices and arrange in the crock.
  9. Spoon cheese sauce over the top.
  10. Cook on low for 4-5 hours.

 

Slow Cooker Korean BBQ Tacos

Slow Cooker Korean BBQ Tacos

 

This recipe came about due to two things.

First, a friend mentioned having Korean tacos and how good they were.  I’d never tried them, but it sounded great!

Second, I wanted a homemade alternative to this Korean BBQ Mix.  We love this mix, but it’s nice to be able to make something from scratch too.

I did a little research and then altered the recipe for Slow Cooker Honey Hoisin Chicken to come up with this version of Korean BBQ Tacos.  I make no claim that these are authentic.  But I do know they are good!  Really good.

I used pork loin instead of beef or chicken, but any of those meats will work.

Here’s what you’ll need:   [Read more…]

22 Slow Cooker Recipes That Can Handle Cooking All Day

22 Slow Cooker Recipes that can cook all day

A lot of times when we think of using the slow cooker, it’s because we’re leaving the house early and won’t be back until dinner. Slow cookers are great for those days, but not all recipes will work.

You need to use a recipe that can take the heat for that long and still hold up. Soups, stews, large pieces of meat (especially if it has a bone) all do well.

Another tip is to make sure you’re using a slow cooker size that’s right for the amount of food.  It should be about 3/4 full or more if you want to cook it all day.  Less than that, and the slow cooker will cook too hot, leading to overcooked food.

Here’s a list of recipes that you’ll have success with.

african pulled beef sandwich done

African Pulled Beef Sandwiches

beef stew done

All Day Beef Stew

bbq chicken sandwiches in slow cooker done

BBQ Chicken Sandwiches

beef and bean topped potatoes done

Beef and Bean Topped Baked Potatoes

beef shwarma in the slow cooker

Beef Shwarma

Calico Bean Soup with Smoked Sausage (aka Mixed Bean Soup)

chicken enchilada soup in slow cooker done

Chicken Enchilada Soup

Chicken Fiesta with Black Beans

Honey Mustard Chicken

Slow Cooker Thai Chicken Curry Soup

Thai Chicken Curry Soup

Easy Shredded Taco Beef

Garlic Chicken with More Garlic

pumpkin black bean chicken chili

Pumpkin Black Bean Chili

Pulled Pork

BBQ Peach Pulled Pork

slow cooker beans for the freezer done

Beans for the Freezer

Chicken Cock-a-leekie Soup

Chicken Cock-a-Leekie Soup

Chicken Minestrone in the Slow Cooker

Chicken Minestrone Soup

Chicken Vegetable Soup

Ham and Bean Soup in the Slow Cooker

Ham and Bean Soup

Slow Cooker Smoked Sausage and Sauerkraut Soup

Sauerkraut and Smoked Sausage Soup

Slow Cooker White Chicken Chili

White Chicken Chili

 

How to Convert a Slow Cooker Recipe for Oven or Stove Top

how to convert slow cooker recipes to oven or stove top

One trick I use in the kitchen is to match my cooking appliance to the kind of day I’m having schedule-wise.

I’m talking about fitting the dinner cooking schedule with all the other daily activities.  If I have more time to prep a meal in the morning, I’ll choose the slow cooker.

If I find myself at 5 o’clock having done no dinner prep, then it’s too late for crock-potting.  But some of my favorite recipes are slow cooker recipes.

No worries.  Almost all slow cooker recipes can be converted for making in the oven or on the stove.  Most of them started out with these traditional cooking methods anyway.

I’ve already talked about how to convert recipes into slow cooker recipes.  Here are a few tips for going the other way and using the oven and stove top.

1.  Soups

If it’s a soup, it can be made on top of the stove.  It will take a fraction of the time that the slow cooker calls for.  You’ll still want to follow the order given in a slow cooker recipe.  Meats go in first.  Creams, milks and cheeses are often added at the end of cooking time because you don’t want those to boil.

2.  Try using a Dutch oven.

A Dutch oven is a cooking pot with a tight fitting lid.  Many pots and pans sets come with a dutch oven.  Cast iron Dutch ovens are popular, especially those with enamel interiors.

Assemble the slow cooker recipe just as it calls for, but put the ingredients in a Dutch oven.  Bake at 350 degrees for for an hour or 1 1/2 hours.  Add time if it’s a large piece of meat.

3.  Casserole type recipes

Most crockpot casserole recipes started out as oven recipes.  Generally, baking in a casserole dish at 350 degrees for about 1 hour will work.

4.  Determine what the cooking time is accomplishing.

Is the time in the crockpot meant to cook meat from raw?  Or is it just for bringing something to a near boil, such as a sauce?  Answers to these questions will help you determine how much time the recipe will need on the stove or in the oven.

 

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