Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 cup bell peppers (diced; any color)
- 1 cup zucchini (diced)
- 1/2 cup onion (diced)
- 1/2 cup peanuts (unsalted)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch (optional, for thickening)
- 1–2 teaspoons red pepper flakes (adjust to taste)
- Cooked rice (for serving)
- Green onions (sliced, for garnish)
Instructions
Step 1: Prepare the Ingredients
- In a large bowl, mix together the chicken, bell peppers, zucchini, onion, garlic, ginger, soy sauce, rice vinegar, hoisin sauce, sesame oil, and red pepper flakes. Stir until well combined.
Step 2: Cook in the Crockpot
- Pour the chicken mixture into the crockpot.
- Cover and cook on low for 4–6 hours, or until the chicken is tender and cooked through.
Step 3: Thicken the Sauce (Optional)
- If you prefer a thicker sauce, mix the cornstarch with a little water to create a slurry and stir it into the crockpot during the last 30 minutes of cooking.
Step 4: Serve
- Once cooked, stir in the peanuts and serve over cooked rice. Garnish with sliced green onions.
- Prep Time: 15
- Cook Time: 240