Slow Cooker Thai Chicken with Peanut Sauce

Slow Cooker Thai Chicken with Peanut Sauce

What does going through a phase mean? We all go through  them. You know, adolescence, puberty and my favorite,  gee you look terrific!  (Sigh) But do you ever go through a cooking phase? Let me elaborate. A temporary stage in your life that will pass,  when you have a tendency to focus on one aspect of your cooking (or even obsession with one food) more than others. Maybe you’re convinced you can make everything in a jar; or adamant about perfecting your sauce making skills; have a new kitchen gadget you cannot get enough of?; still topping everything with fried eggs? Now you get the picture!  Well, I think I’m about to go through my yearly crock pot phase; a period of time when I  imagine getting my life organized because I’m in the habit of using my crock pot.

So here are three reasons I might be headed for another crock pot phase:

1. It’s fall and I think the crock pot makes great soups and stews. (By the way, here’s one of my favorites I posted last winter  Crockpot Mushroom Barley Soup.)

2. Brody and I like to spend time at the beach when I should-ahem-be cooking dinner.

3. The No-Casserole Crock Pot is this month’s Recipe Redux theme, and I know there will be a myraid of recipes at the bottom of this post that will be pinned to my recipes I want to try and crock pots are lifesavers Pinterest boards.

I hope you’re not disappointed I’m not showing a  soup or stew recipe. But lately I’ve been in another…well yes,… phase, my Thai phase. I’ve been experimenting with creating healthy and delicious Thai foods. So here is my latest,  Slow Cooker Thai Chicken with Peanut Sauce. I took a quick peanut glaze for grilled chicken from Cook’s Illustrated, made a few modifications and changed the preparation of the chicken entirely. Note, my recipe calls for chicken breasts that are  skinned and excess fat removed  before cooking. The crock pot is perfect for this; the slow, moist heat doesn’t require lots of added fat to yield good taste. A serving of this will provide 20-25 grams of lean protein. Balance out the meal by adding   a whole grain and a vegetable such as brown rice and  broccoli. Remember to check out the links at the bottom of this post for more ways to use your slow cooker!

What do you like to prepare in the crock pot? What cooking phases are you in, over or headed for?

Slow Cooker Thai Chicken with Peanut Sauce

Slow cooker Thai Chicken with Peanut Sauce

by Diane Boyd


  • 3 large bone-in chicken breasts, cut in half, skin and excess fat removed
  • 1 cup coconut water
  • 3 green onions, sliced
  • 1 teaspoon dried red pepper flakes, divided
  • 2 tablespoons grated fresh ginger,divided
  • 1/2 cup peanut butter
  • 1/3 cup lite coconut milk
  • 1/4 cup honey
  • 5 tablespoons lime juice (from 2-3 limes)
  • 2 tablespoons water
  • 1 tablespoon fish sauce
  • 2 garlic cloves, chopped


Place 6 pieces of chicken in crock pot. Add coconut water, green onions, 1/2 teaspoon red pepper flakes, and 1 tablespoon grated fresh ginger. Cover and cook on high for 4 hours.

Prepare peanut sauce by processing remaining ingredients in a food processor or blender until combined. Reserve three quarters of sauce for serving and use the rest to brush on the chicken during the last fifteen minutes of crock pot cooking. Garnish with sliced green   onions.

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California Sweetpotato Fennel Soup


Disclosure: I received free samples of California sweetpotatoes mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Sweetpotato Council and I am eligible to win prizes associated with the contest. I was not compensated for my time.

Tuesday I woke up to a BIG change! Cold. Rain. Wind. It  was a far cry from the beautiful weather we’ve been enjoying in Coastal North Carolina this fall. Feeling very unmotivated, but unable to convince Brody otherwise, my assistant and I managed to walk around the Loop at Wrightsville Beach. As we hurrily walked across the bridges with the wind blowing my hair and Brody’s ears, I could only think of 2 things:

1.  I can’t wait for a hot shower.

2.  I need something warm and comforting to eat.

Once home, I began a pantry search for ingredients to make  something hot and delicious. Then it hit me, I’ve been coveting 2 of the O’Henry variety California sweetpotatoes for a day that calls for soup. Well, today is that day!

But before I share my recipe, I want to tell you about the key ingredient in my soup, the California sweetpotato. About now you’re probably thinking I can’t spell. Or maybe I just forgot to spellcheck my post.  Because sweetpotato is two words, right? Not in this case. California sweetpotatoes are one word to emphasize they are NOT your ordinary sweet potato.  When I received this  box of samples, their superiority was all too obvious.


These sweetpotatoes are visually a higher, quality potato as a result of their growing conditions; they’re grown in soft sand and are hand sorted during harvest to minimize scarring and scratching. They are also a “nutrition bang for the buck” with 4 grams of fiber,  2 grams of protein, a good source of vitamin C and a day’s worth of vitamin A. So you get it, they’re the bomb, eh?

While I’m clearing up confusion, here’s one last point: sweetpotatoes are not yams! There has been confusion because there are varieties of sweetpotoatoes called yams, but sweetpotatoes are moist and sweet, yams are dry and starchy and not grown in the U.S.

The O’Henry California sweetpotato was everything I had hoped for; sweet and creamy. So creamy in fact, I was able to use fat-free milk instead of  cream in my California Sweetpotato Fennel Soup. The resulting  heart healthy cream soup is surprisingly light and would make a perfect first course. But today I’m warming up with this soup at my desk, attempting to work for a few solid hours with Brody resting at my feet. I earned this!

Please check out the bottom of this post for more interesting recipes using California sweetpotatoes.

California Sweetpotato Fennel Soup

California Sweetpotato Fennel Soup

by Diane Boyd

Ingredients (serves 8)

  • 1 teaspoon olive oil
  • 1 large fennel bulb, chopped
  • 1 cup sweet onion, chopped
  • 2 medium O’Henry California sweet potatoes, peeled and sliced
  • 3 cups chicken broth
  • 1 cup skim milk
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fennel seeds, toasted and crushed
  • 3/4 teaspoon dried tarragon
  • fennel fronds for garnish


In a large soup pot, heat the olive oil over medium heat. Add the fennel and onions. Saute until the vegetables are soft, about 5 minutes. Add sweetpotatoes, chicken broth, skim milk, lemon juice and seasonings. Cover and reduce heat. Simmer until the potatoes are tender, about 15-20 minutes.

Puree the soup with an immersion blender or puree in batches using a blender or food processor. Return the soup to pot and heat until warmed through. Ladle into individual bowls and garnish with fennel fronds.

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