Description
Stir-fry dishes are known for their vibrant flavors and quick, satisfying results. A peanut crockpot stir-fry takes that delicious taste up a notch while adding the ease of a slow cooker, allowing flavors to meld over time. This dish is perfect for those who crave a balance of savory and nutty flavors in a protein-packed meal that feels just as comforting as it does nourishing. Perfect for busy weeknights or meal prepping for the week!
Ingredients
- Chicken Breasts or Tofu – Cubed for protein.
- Bell Peppers – Use a mix of red, yellow, or green for color and sweetness.
- Broccoli Florets – Adds fiber and a satisfying crunch.
- Carrots – Thinly sliced for added color and a slight sweetness.
- Snap Peas – Crisp and fresh, adding a nice texture.
- Onion – Diced for added depth.
- Garlic & Ginger – Minced to add a fresh, aromatic kick.
- Peanut Butter – Smooth, natural peanut butter works best.
- Soy Sauce or Tamari – For a savory, umami base.
- Honey or Maple Syrup – Adds a subtle sweetness to balance flavors.
- Rice Vinegar – Adds tanginess and balances the peanut flavors.
- Crushed Red Pepper (optional) – For a hint of heat.
- Garnishes – Chopped peanuts, cilantro, and green onions.
Instructions
- Prepare the Sauce: In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes. Adjust to taste.
- Layer Ingredients in Crockpot: Add the chicken or tofu first, followed by bell peppers, broccoli, carrots, snap peas, and onion.
- Pour Sauce Over Top: Drizzle the peanut sauce evenly over the vegetables and protein.
- Slow Cook: Cover and cook on low for 4-5 hours or until the chicken is cooked and vegetables are tender.
- Serve and Garnish: Serve over rice, topped with chopped peanuts, cilantro, and green onions.