Creamy Peanut Chicken Crockpot Stir Fry Recipe
A simple and flavorful Peanut Crockpot Stir Fry combining tender chicken or tofu with fresh vegetables in a rich peanut sauce, all slowly cooked to perfection in a slow cooker and served over rice for an easy, hands-off meal.
- Prep Time: 15 minutes
- Cook Time: 4 to 6 hours
- Total Time: 4 hours 15 minutes to 6 hours 15 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Asian Fusion
- Diet: Halal
Ingredients
Scale
Protein
- 1 lb chicken breast, cut into bite-sized pieces (or firm tofu, cubed)
Vegetables
- 2 bell peppers, sliced
- 2 cups broccoli florets
Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 cloves garlic, minced
Instructions
- Prepare ingredients: Cut the chicken breast into bite-sized pieces or cube the tofu if using. Slice the bell peppers and chop the broccoli into florets.
- Add to slow cooker: Place the chicken or tofu, bell peppers, broccoli, peanut butter, soy sauce, and minced garlic into the slow cooker. Stir gently to combine all ingredients evenly.
- Cook: Cover and cook on low heat for approximately 4 to 6 hours, or until the chicken is fully cooked and the vegetables are tender but not mushy.
- Stir and serve: Once cooked, stir the mixture well to evenly distribute the peanut sauce. Serve the stir fry hot over steamed white or brown rice.
Notes
- You can substitute chicken with tofu for a vegetarian option.
- Adjust cooking time based on slow cooker strength and preferred vegetable tenderness.
- For additional flavor, add chopped green onions or a dash of chili flakes before serving.
- Use low-sodium soy sauce to reduce sodium content.
- This dish can be served with quinoa or noodles instead of rice for variety.
Keywords: peanut stir fry, crockpot chicken, slow cooker dinner, peanut sauce, healthy slow cooker meal, chicken and vegetables, tofu stir fry
