Description
Peanut Crockpot Stir-Fry is a delightful fusion of tender chicken and vibrant veggies all enveloped in a creamy peanut sauce. This easy-to-make dish simmers in your crockpot, allowing the flavors to meld beautifully with minimal effort. Perfect for busy weeknights or entertaining guests, this recipe offers endless customization options, making it a versatile favorite that you’ll want to prepare again and again.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast
- 1 cup bell peppers (mixed colors), diced
- 1 cup zucchini, sliced into half-moons
- 1 cup snap peas
- 1/2 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 1/2 tsp garlic powder
Instructions
- Chop the chicken breast into bite-sized pieces and place them in the crockpot with diced bell peppers, zucchini, and snap peas.
- In a separate bowl, mix peanut butter, soy sauce, honey, and garlic powder until smooth.
- Pour the sauce over the chicken and vegetables; stir gently to coat everything evenly.
- Cover and cook on low for 6 hours or high for 3 hours.
- About 30 minutes before serving, add snap peas if you prefer them crunchy.
- Serve warm over rice or noodles, drizzled with additional soy sauce if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Crockpot
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 10g
- Sodium: 590mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg