Slow Cooker Thai Peanut Pork with Red Peppers

This slow cooker thai peanut pork is so easy and delicious!  You can make a double batch at once, then stick the other half in the freezer for later.  If you are looking for an easy slow cooker meal, here is a great one!

One of our go to recipes every month is this Slow Cooker Thai Peanut Pork with Red Peppers.  It is seriously SO easy and your family will LOVE it!

I usually do a double batch, then freeze half of it in a ziplock baggie for later.  Then later on in the month, I take that out and stick it in the slow-cooker for a few hours.

It really is a super easy dinner!

Here is the recipe for you!

5 from 1 reviews
Slow Cooker Thai Peanut Pork with Red Peppers
Author:
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 lb. boneless pork
  • 2 red bell peppers (or 1 red, 1 orange or yellow), thinly sliced
  • ⅓ cup soy sauce
  • ⅓ cup chunky peanut butter
  • 1 Tbsp fresh ginger, grated
  • 1 cup chicken broth (or 1 cup water, 1 cube bouillon)
  • 3 tablespoons honey
  • 2 cloves of garlic
  • ½ tsp red pepper flakes
Instructions
  1. Toss everything in the crock pot and cook on low for 5 to 6 hours.
  2. An hour before it is finished, remove lid so sauce thickens.
  3. Serve with white rice

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Comments

  1. alicia says

    just wanted to tell you how delicious this was – and EASY. I’ve finally broken out of my “beef stew” crockpot rut! THANK YOU!

    • Rachael says

      I’m glad you enjoyed it! A have a few other great, easy, crock pot recipes I’m hoping to feature….stay tuned. :)

  2. Nadia says

    I made this today and it was delicious! Not too spicy, either. Thanks for the recipe. I’m definitely making this again and freezing a batch!

  3. Iana says

    something else that you could do to thicken the sauce is to mix 1-2Tbs of quick-cooking tapioca in with the liquids, then you wouldn’t have to remove the lid at the end.

  4. Jana says

    This recipe looks great but my son has a peanut/ tree-nut allergy. I am wondering if anyone has tried this with sun/ soybutter instead of peanut butter? Thanks.

    • Vince says

      My kids were a little freaked out by the idea of using peanut butter as a seasoning for the pork, so I went with some Thai chili garlic sauce that I bought from a local supermarket (you can make your own from Aldi items if you wanted). I used that, a splash of fish sauce, and the rest of the recipe while excluding the peanut butter. The kids loved it. The only other change I would make is to either slice the peppers thicker or to cut them into 1 inch squares so that they hold up better. Thinly sliced peppers turn into really skinny strands that weirded-out my younger kids.

  5. Jenny says

    was just wondering how it would be if I left out peppers or is there something else I can substitute…really don’t like their flavor!

  6. Dawn says

    When freezing this, is it better to go ahead and add the peppers before freezing or would it be better to add them fresh when I actually cook it?

  7. Patty says

    8 ounces seems like a lot of meat per serving. How about adding more veggies like celery, water chestnuts, cabbage?

  8. Kara Addis says

    So I’m not sure if it’s just because I did not buy the printable list but I have been running into ingredients that were not on the list of things to buy. Not sure if they were things that were just assumed that everyone had but it’s been really frustrating already and I’ve only just begun the process. Next time I guess I will just have to go through each individual recipe anyway :/

  9. Kristen R. says

    We had this tonight. I substituted four boneless skinless chicken breasts because we aren’t big on pork. It was so yummy! About 15 minutes before it was done I put about a tablespoon of Tony Ho’s Yum Yum sauce in the slow cooker and gave it a stir. I also poured a little of the yum yum sauce on it once it was on my plate. All the flavors blended together very well, even before I added the yum yum. This would be great with steak or shrimp, too. I’m not sure about shrimp in the slow cooker though since shrimp cooks so fast. We served ours on white rice. Maybe next time I will add more stir fry type veggies. This was a hit!

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