Peanut Crockpot Stir-Fry is a delicious way to bring the bold, savory flavors of stir-fry into a slow cooker meal. Stir-fries are known for their quick preparation, but this slow cooker version allows you to let the flavors develop over time, creating a rich, satisfying dish with minimal effort. The peanut sauce provides a creamy, nutty base that coats the tender vegetables and meat, giving you all the flavors of a classic stir-fry in a comforting, slow-cooked form.

Why You’ll Love This Recipe:

This Peanut Crockpot Stir-Fry offers the best of both worlds: the convenience of a slow cooker and the bold, vibrant flavors of a stir-fry. The peanut sauce is rich and savory with a hint of sweetness, and it’s perfect for soaking into the vegetables and meat. Plus, it’s an incredibly versatile recipe—swap out ingredients based on your preference, and let the slow cooker do the work for you.

Ingredients You’ll Need:

Chicken thighs or breasts (or substitute with tofu for a vegetarian option)
Vegetable broth: Forms the base of the sauce.
Broccoli: Adds a nutritious, hearty green element.
Bell peppers: For color and crunch.
Carrots: Provides sweetness and texture.
Onions: For flavor depth.
Garlic: A must-have aromatic.
Ginger: Adds a fresh, zesty flavor.
Peanut butter (creamy or chunky): The star of the sauce, giving it richness and body.
Soy sauce or tamari: Adds umami and saltiness.
Rice vinegar: Balances the richness with a bit of acidity.
Honey or maple syrup: A touch of sweetness to round out the flavors.
Sesame oil: Adds a nutty, toasted flavor.
Crushed red pepper: For a bit of heat (optional).
Lime juice: For a bright, fresh finish.
Fresh cilantro and crushed peanuts: Garnish to enhance the flavors and add texture.
Cooked rice or noodles: To serve the stir-fry over.

How to Make Peanut Crockpot Stir-Fry:

Step-by-Step Instructions:

Prepare the Ingredients: Dice the chicken (or tofu) into bite-sized pieces. Chop the broccoli, carrots, bell peppers, and onions into similar-sized chunks for even cooking. Mince the garlic and grate the ginger.
Make the Peanut Sauce: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger. If you like it spicy, add a pinch of crushed red pepper.
Layer in the Slow Cooker: Place the chicken (or tofu) at the bottom of the slow cooker. Add the vegetables on top. Pour the peanut sauce over everything, making sure the ingredients are well-coated.
Cook: Set the slow cooker on low for 4-5 hours or on high for 2-3 hours, until the chicken is fully cooked and the vegetables are tender.
Finish with Lime Juice: Once the cooking is done, stir in lime juice for brightness. Adjust the seasoning with additional soy sauce or honey if needed.
Serve: Spoon the stir-fry over cooked rice or noodles. Garnish with fresh cilantro and crushed peanuts for a bit of crunch and extra flavor.

Cooking Tips:

Control the consistency: If the sauce is too thick at the end of cooking, add a bit more vegetable broth or water to loosen it up.
Vegetable options: Feel free to substitute or add other veggies like snap peas, mushrooms, or zucchini.
Peanut butter type: Creamy peanut butter works best for a smooth sauce, but chunky peanut butter adds extra texture if you prefer.

Helpful Tips:

Don’t overcook the vegetables: Keep an eye on your cooking time if you prefer crisp-tender vegetables.
Prep ahead: You can prepare the peanut sauce in advance and store it in the fridge, making assembly even quicker.

Details:

Prep Time: 15 minutes
Cook Time: 4-5 hours (low) or 2-3 hours (high)
Total Time: 4.5-5.5 hours
Yield: Serves 4-6
Category: Main Course
Method: Slow Cooker
Cuisine: Asian-Inspired
Diet: Gluten-Free (if using tamari), Dairy-Free

Notes:

This recipe is easily adaptable for vegetarians by using tofu or tempeh instead of chicken. You can also switch up the vegetables based on what you have on hand.

Nutritional Information (per serving):

Calories: 400-450 kcal
Fat: 20g
Carbohydrates: 30g
Protein: 25g

Frequently Asked Questions:

Can I make this on the stovetop?
Yes, you can cook the chicken and vegetables in a large skillet over medium heat, adding the peanut sauce and simmering until everything is well-cooked and combined.

Can I freeze leftovers?
Yes! This stir-fry freezes well. Just cool it completely, then store it in an airtight container for up to 3 months.

Storage Instructions:

Refrigerate: Store leftovers in the fridge for up to 4 days.
Freeze: This stir-fry freezes beautifully for up to 3 months. Reheat in the microwave or on the stovetop after thawing.

Related Recipes:

If you loved this recipe, you might also enjoy these:

Slow-Cooked Peanut Stir-Fry

Conclusion:

Peanut Crockpot Stir-Fry is a flavorful and comforting dish that brings all the classic elements of stir-fry into a convenient slow cooker format. The creamy peanut sauce, combined with tender vegetables and protein, creates a perfectly balanced meal that’s both satisfying and easy to make. Whether you’re new to slow cooking or just looking for a tasty, hands-off dinner, this recipe is a winner every time!

Peanut Crockpot Stir-Fry

Author: Charlotte

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Description

Instructions

Prepare the Ingredients: Dice the chicken (or tofu) into bite-sized pieces. Chop the broccoli, carrots, bell peppers, and onions into similar-sized chunks for even cooking. Mince the garlic and grate the ginger.
Make the Peanut Sauce: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger. If you like it spicy, add a pinch of crushed red pepper.
Layer in the Slow Cooker: Place the chicken (or tofu) at the bottom of the slow cooker. Add the vegetables on top. Pour the peanut sauce over everything, making sure the ingredients are well-coated.
Cook: Set the slow cooker on low for 4-5 hours or on high for 2-3 hours, until the chicken is fully cooked and the vegetables are tender.
Finish with Lime Juice: Once the cooking is done, stir in lime juice for brightness. Adjust the seasoning with additional soy sauce or honey if needed.
Serve: Spoon the stir-fry over cooked rice or noodles. Garnish with fresh cilantro and crushed peanuts for a bit of crunch and extra flavor.

Notes

This recipe is easily adaptable for vegetarians by using tofu or tempeh instead of chicken. You can also switch up the vegetables based on what you have on hand.