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Hot & Spicy Braised Peanut Chicken Crockpot #1

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Serves 4-6 | Prep Time 15 | Cook Time 360

Why I Love This Recipe

Pre-made crockpot recipe.

First I found five crock pot recipes (most of them have overlapping ingredients which made for easy shopping and chopping). Then I doubled/tripled/quadrupled the recipes (to make three coconut curries, four barbeque chickens, two orange chickens, two hot and spicy peanut chickens, and three man-pleasing chickens), made myself a massive shopping list, and then chopped… and chopped… and chopped. Lastly, I separated everything into fourteen freezer bags, wrote the directions on the bag and froze everything. Easy enough, right?

1. These bags serve my family of four. Adjust accordingly.

2. Here is the shopping list for ALL FIVE recipes:


4.5 lbs. cubed boneless, skinless chicken breast

5 lbs boneless, skinless chicken thighs


6 C onions + 2 medium chopped ( about 5)

6 cups carrots (about 12 or 1 bag)

8 Cups Zucchini ( about )

2 lbs of chopped butternut squash (about )

2 C sweet potatoes

1 Red pepper +5 cups

4 C green bell pepper + 1 C

2bag frozen peas

1 lime

2 Cans mandarin oranges or use 4 clementines

1 bunch cilantro


19 garlic cloves

1 oz fresh ginger

6 TBS flour

2 T curry powder

1 t ground coriander

Rosemary (to garnish)

1 t ground cumin

3 T salt

1/2 t pepper


2 TBS soy sauce

3/4 C chicken broth

3 Can coconut milk

1 bottle BBQ sauce

3/4 Cup maple syrup

1 TBS of rice wine vinegar

3/4 Cup Dijon mustard

8 oz. orange juice concentrate (orange pineapple will work as well)


1 bag rice

1 handful cashews & Peanuts

3 TBS Peanut butter

Ingredients You'll Need

2 cups onions
2 cups carrots
2 cups zucchini
1 red pepper
1/2 t grated lime peel
2 T lime juice
2 T soy sauce
2 T flour
4 garlic cloves
2 lbs. cubed boneless, skinless chicken breast.


Dump contents of bag in slow cooker.

Cover with 3/4 cup chicken broth and 3 T peanut butter (whisked together). Cook on low for 5-6 hours.

For the last five minutes, add in 1 can of coconut milk and 1 bag of frozen peas.

TO SERVE- To make it spicy, add 1/2 teaspoon of red curry paste before serving (I kept our unspicy for the kiddos). Garnish with chopped peanuts and cilantro. Serve over rice.

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