SLOW COOKER THAI PORK
This simple crock pot recipe is a perfect comfort food. Thai pork is a great fix for when you don't want takeout. Enjoy all the flavor at a fraction of the cost!
Provided by Michelle
Categories main dish
Time 6h17m
Number Of Ingredients 14
Steps:
- Sear pork on all sides in a large pan with the oil over medium high heat.
- Add pork to crock pot.
- Deglaze pan with 1/4 cup water, scraping up any browned bits. Add to the crock pot.
- Mince garlic, and add to slow cooker, as well.
- In a small bowl, mix together brown sugar, soy sauce, fish sauce, sweet seasoning, and rice vinegar. Pour over pork and set your slow cooker to low.
- Cook on low for 6-8 hours.
- When there is about a half hour remaining, chop pepper and add to crock pot.
- When the cooking is complete, remove pork from crock pot and gently shred.
- Add peanut butter and red pepper flakes to crockpot and stir into the juices. Replace the shredded pork and stir until coated. Leave on low heat.
- Peel and julienne carrots, and slice green onions thinly on the bias.
- Serve the pork over rice, and top with carrots and green onions. Optional: squeeze lime wedges over each serving.
- Store leftovers in fridge for up to 3 days in a tightly sealed container.
Nutrition Facts : Calories 353 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 91 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 35 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 2281 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
THAI-STYLE PORK
A creamy Thai peanut sauce coats tender pork in this delectable dish. The recipe is from a friend in my cooking club, and it's always a favorite. -Amy Van Orman, Rockford, Michigan
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Mix the first 4 ingredients. Place pork chops in a 3-qt. slow cooker; top with sauce. Cook, covered, on low until meat is tender, 6-8 hours. , Remove pork and cut into bite-size pieces; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in peanut butter. Add pork., Serve with rice. Sprinkle with green onions and peanuts. If desired, drizzle with lime juice and chili sauce.
Nutrition Facts : Calories 357 calories, Fat 20g fat (5g saturated fat), Cholesterol 73mg cholesterol, Sodium 598mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
SLOW-COOKER THAI STYLE RIBS
These tender slow cooked pork ribs are coated in a tangy Thai style sweet-sour sauce - a mouthwatering Asian dinner recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 14h10m
Yield 6
Number Of Ingredients 8
Steps:
- Place ribs in large shallow dish or resealable freezer plastic bag.
- In small bowl, stir remaining ingredients with wire whisk. Reserve 3/4 cup sauce for dipping; cover and refrigerate. Pour remaining sauce over ribs. Cover dish or seal bag; refrigerate 8 hours, turning occasionally.
- Spray 5- to 6-quart slow cooker with cooking spray. Remove ribs from marinade; discard marinade. Place 1 rack of ribs in bottom of slow cooker; stand remaining rib racks on their sides around edge of slow cooker. Cover; cook on High heat setting 1 hour. Reduce heat setting to Low; cook 5 hours longer.
- In 1-cup microwavable measuring cup, microwave reserved 3/4 cup sauce uncovered on High 1 minute to 1 minute 30 seconds or, stirring once, until thoroughly heated. Serve sauce with ribs.
Nutrition Facts : Calories 860, Carbohydrate 14 g, Fat 3, Fiber 1 g, Protein 46 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 950 mg
SLOW COOKER THAI STYLE PORK
This quick and flavorful slow cooker Thai pork is every bit as good as take out and every bit as easy! It is full of tender chicken, sweet red peppers, and rich peanut flavors that make the perfect topping for a bed of jasmine rice.
Provided by Kimber
Categories Dinner
Time 6h10m
Number Of Ingredients 7
Steps:
- Trim any large pieces of fat from the roast, then place the pork, bell peppers, teriyaki sauce, vinegar, garlic and red pepper flakes in a crock pot on low for 7-8 hours. or high for 5-6 hours.
- After it has cooked, use a fork to shred the pork and remove about half of the juices in the slow cooker. Add back in the shredded pork and the peanut butter and stir until combined.
- Serve over jasmine rice (or whatever rice you prefer) and top with any combination of the toppings that you prefer. Enjoy!
Nutrition Facts : Calories 404 kcal, Carbohydrate 10 g, Protein 56 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 143 mg, Sodium 1094 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
SLOW COOKER THAI PORK
Slow cooker Thai pork takes just a few minutes to prep and comes out with tender chunks of pork and a rich, delicious peanut sauce!
Provided by Kathryn Doherty
Categories Main dishes
Time 6h20m
Number Of Ingredients 11
Steps:
- Place pork and bell pepper strips in insert of slow cooker.
- In a separate bowl, whisk together the soy sauce, vinegar, garlic, red pepper flakes and ground ginger. Pour over the pork and peppers in the slow cooker.
- Cover and cook on high for 4 hours or low for 7-8 hours.
- Remove the pork and roughly chop it. (Or you can shred it if you prefer.)
- Add peanut butter to the sauce in the slow cooker and whisk to combine.
- Return pork to the slow cooker, stir to get it covered in the sauce, and let it sit on warm for at least 10 minutes.
- Squeeze fresh lime juice over the pork and serve with rice and desired toppings.
Nutrition Facts : Calories 538 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 136 milligrams cholesterol, Fat 24 grams fat, Fiber 3 grams fiber, Protein 52 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 767 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
SLOW COOKER THAI PEANUT PORK
This is a easy pork dish that your whole family will enjoy.
Provided by Justin McCraven
Categories World Cuisine Recipes Asian Thai
Time 8h30m
Yield 8
Number Of Ingredients 10
Steps:
- Coat a slow cooker with cooking spray. Place the bell pepper strips and pork chops into the slow cooker. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork chops.
- Cover and cook on Low until the pork is very tender, 8 to 9 hours. Once tender, remove the pork from the slow cooker, and whisk in the peanut butter until smooth. Return the pork to the slow cooker, and cook 10 minutes more.
- Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve.
Nutrition Facts : Calories 208.7 calories, Carbohydrate 9.8 g, Cholesterol 36.1 mg, Fat 10.8 g, Fiber 2.2 g, Protein 19.2 g, SaturatedFat 2.7 g, Sodium 787.6 mg, Sugar 5.1 g
SLOW COOKER THAI PORK WITH PEPPERS
Pork, peppers, and spices are cooked in a Thai peanut sauce until aromatic and tender. Served over brown or jasmine rice with steamed carrots on the side, this dish makes a satisfying meal.
Provided by Allrecipes
Categories World Cuisine Recipes Asian Thai
Time 5h30m
Yield 4
Number Of Ingredients 9
Steps:
- Place the chicken broth, soy sauce, peanut butter, honey, garlic, ginger, crushed red pepper flakes, red bell peppers, and pork chops into a slow cooker, stir together, and set the cooker on Low. Cook for 5 to 6 hours until the pork is tender, and remove the pork from the sauce. Shred the pork, return to the sauce, let cook until hot, and serve.
Nutrition Facts : Calories 314.4 calories, Carbohydrate 24.6 g, Cholesterol 36.2 mg, Fat 15.4 g, Fiber 3 g, Protein 22.2 g, SaturatedFat 3.9 g, Sodium 1325 mg, Sugar 17.8 g
SLOW-COOKER PAD THAI
I love pad thai, but I hate standing over a hot stir-fry-especially in the summer. This slow cooker version lets me keep my cool and enjoy pad thai, too. -Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place chicken in a 1-1/2- or 3-qt. slow cooker. In a small bowl, combine the next 6 ingredients; pour over chicken. Cook, covered, on low until a thermometer inserted in chicken reads 165°, about 4 hours. Remove chicken; cool slightly. Shred chicken with two forks and return to slow cooker., In a large saucepan, cook noodles according to package directions. In a small nonstick skillet, heat butter over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains., Drain noodles. Stir eggs and noodles into slow cooker. Top with green onions, peanuts and cilantro.Freeze option: Double the chicken mixture. Freeze half of cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Prepare noodles and eggs as directed; stir into chicken mixture. Garnish as desired.
Nutrition Facts : Calories 482 calories, Fat 12g fat (3g saturated fat), Cholesterol 157mg cholesterol, Sodium 891mg sodium, Carbohydrate 59g carbohydrate (14g sugars, Fiber 2g fiber), Protein 34g protein.
THAI-STYLE PORK STEW
This is from Cooking Light magazine, the December 2002 issue. So far, this is the #1 recipe I've tried in my new crockpot! It isn't really exotic, but it is a little different from most of the crockpot recipes I've seen, and it's just very tasty. Hope you like it!
Provided by Sudie
Categories Stew
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place everything except the peanut butter in crockpot.
- Cook on low setting for 8 hours.
- Remove pork and chop coarsely.
- Add peanut butter to crockpot, stirring to incorporate in sauce.
- Return pork to crockpot.
- Serve over rice, with chopped scallions and chopped peanuts on top, with a lime wedge on the side.
THAI BEEF (CROCK POT)
Delicious and full of flavor. From Better Homes and Gardens 5-Ingredient Slow-Cooker Recipes 2004.
Provided by TheFarlands
Categories Steak
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut flank steak into strips, on diagonal. Place meat and carrots in a Crock pot. Pour peanut stir-fry sauce over meat and carrots.
- Cover and cook on low for 8 hours or on high for 4 hours.
- Cook Thai noodles according to directions.
- Stir in coconut milk to Crock pot. Serve over noodles, and sprinkle with peanuts.
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