Crock-Pots were undoubtedly made for winter. Probably invented by a Canadian in January who was even colder than a Minnesotan in January. Am I right?
WRONG. Not only was the illustrious slow cooker invented in Chicago by a man with Jewish heritage (according to my very scientific Wikipedia research); it is so NOT only for cold months.
I recently made this discovery for myself.
I had a fridge full of turkey tenders, a bag of fresh cilantro, and zero time to cook something palatable with any of it. Work was crazy, the house was a mess, and my ever-tightening clothes were begging me to fill my stomach with something other than granola bars and fast food.
The slow cooker called out to me from its shelf in the pantry, and I reached for it before I could second-guess my decision. What was there to lose?
In five minutes – seriously – I was on the road to work, my turkey tenders tenderizing in a spicy sauce that actually had me excited for dinner that night.
I could hardly believe it myself.
Ten hours later, I was even more surprised to find out just how awesome my impromptu Crock-Pot dinner was! That morning I had run back and forth across the kitchen like a madwoman, tossing a random assortment of sauces together to create something I was pretty sure would at least be moderately enjoyable. I thought I’d be lucky if the kitchen wasn’t steaming hot to greet me that evening after simmering turkey tenders all day.
As luck would have it, not only was the kitchen not unbearably hot, but the tangy scent of sriracha and peanut butter met me at the door, and it was love at first bite for my taste buds.
Plus the fresh cilantro was the perfect accompaniment for the tender Thai-inspired dish…and Lord knows that’s not readily available in the winter.
That, my friends, is how I became a summer slow cooker spokesperson. Easy dinner + fresh herbs + extra time to spend in the sunshine = pure summer joy.
Oh, and this recipe also works with chicken. I’ve made it both ways (and even once with a mix of the two) with equally delicious results. The two types of poultry are completely interchangeable.
How did I ever limit my Crock-Pot use to chilly weather days until now?
One of life’s mysteries.
(Oh, and I just realized this post totally sounds like it’s sponsored – it’s not, I just really loved this recipe and how easy it was!)
- 2 lbs. turkey tenders (or boneless skinless chicken breasts)
- 1/2 cup chicken broth
- 3 Tbsp. sriracha
- 2 Tbsp. soy sauce
- 2 Tbsp. crunchy peanut butter
- 1 Tbsp. honey
- 1 cup brown rice
- 1/2 cup fresh cilantro
- 1/2 cup honey-roasted peanuts
- Additional sriracha for serving, if desired
- Place turkey or chicken breasts in a slow cooker.
- In a small bowl, mix chicken broth with sriracha, soy sauce, peanut butter and honey. Pour over meat. Cover and cook on low speed for 6-10 hours or until meat is tender.
- When ready to serve, shred meat with two forks. Serve over rice and garnish with fresh cilantro and honey-roasted peanuts. Add extra sriracha if desired.
You can use white rice or quinoa instead if you prefer.
Creamy peanut butter is perfectly fine, as are any peanuts or nuts you have on hand. Cashews are also a good choice!
Go easy on the sriracha if you're not a fan of heat. You can always add more at the table if you'd like! Just don't leave it out altogether - it's a main ingredient for the flavor in this dish!