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Family-friendly recipes from a frugal gal that likes to eat

Archive for the tag “crock pot”

Crock Pot Thai Peanut Chicken

As I’ve mentioned before, Scott and I are lovers of Asian flavors, so when I saw this recipe on the Cookies and Cups blog, I knew we had to try it. It combines three of the best things in life – the Crock Pot, sriracha and PEANUT BUTTER! Spicy, zippy, creamy chicken simmers all day long and is served over fluffy rice and topped with cilantro for freshness and peanuts for crunch. Love love love!

This recipe calls for a small amount of peanuts (1/4 cup), and since we aren’t typically peanut eaters in our house, I knew I didn’t want to spend a lot of money on a big bag, so I just scooped up the amount I needed from the bulk bins at the grocery store. It was cheap (less that $2!) and nothing went to waste.

As with most Crock Pot meals, this can be made the night before and stored in the refrigerator until you’re ready to go the next morning. I hope your family enjoys this easy, flavor-filled meal as much as we did!


Crock Pot Thai Peanut Chicken
Very slightly adapted from Cookies and Cups
Printable Recipe


2 lb boneless skinless chicken breast
1 cup salsa (any variety/spice level works)
juice of 2 limes
3 tablespoons soy sauce
1 teaspoon ground ginger
3 gloves garlic, minced
2/3 cup creamy peanut butter (I used natural PB, and it worked great)
1/4 cup sriracha
up to 1/2 cup warmed chicken broth, if necessary for thinning (see recipe)
1/4 cup chopped peanuts
1/4 cup chopped fresh cilantro
Serve over rice


  1.  Place the chicken in the crock pot
  2. In a large bowl, combine the salsa, lime juice, soy sauce, ginger, garlic, peanut butter and sriracha. Pour over the chicken.
  3. Cover and cook on low for 7-8 hours.
  4. Remove chicken and shred. Return to Crock Pot.
  5. Check the consistency of the sauce. If it seems too thick, add chicken broth until sauce reaches desired consistency.
  6. Add the peanuts to the mixture and serve hot over rice.
  7. Garnish with cilantro and more sriracha if you like it hot!

Honey Sesame Crock Pot Chicken

The way to my husband’s heart is most certainly through Chinese food. Every time we decide to have take out,  I ask him what he wants, and the answer is always the same… Chinese? Or more recently… Bambu? So, when I saw this recipe, I knew it would be a crowd pleaser! Even better, it’s a crock pot meal, which is mama’s jam.

Honey Sesame Crockpot Chicken

Honey Sesame Crock Pot Chicken

Ever so slightly adapted from Six Sisters Stuff


2 lbs boneless, skinless chicken thighs
salt and pepper
3/4 cup honey
1/2 cup low-sodium soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons olive oil
2 cloves garlic, minced
4 teaspoons cornstarch dissolved in 6 tablespoons water
sesame seeds


  1. Season both sides of chicken with salt and pepper and set in crock pot.
  2. In a small bowl, combine honey, soy sauce, onion, ketchup, oil and garlic.
  3. Cook on low for 3-4 hours, or just until chicken is cooked through*
  4. Remove chicken from crock pot, but leave sauce. In a small bowl, dissolve cornstarch in water and pour into crock pot. Stir to combine sauce. Replace lid and cook on high for 10-15 minutes, or until sauce is slightly thickened.
  5. Shred chicken and return to pot to toss and coat. Sprinkle with sesame seeds.
  6. Serve over rice or noodles.

*You know your crock pot best, so you may need to adjust the cook time. My crock pot cooks fast and furious, so 3 hours was better for me.

We served this over Trader Joe’s veggie fried rice and edamame. A perfect time-saver and great way to add veggies to this meal.


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