Thai Peanut Chicken Wraps | Slow Cooker

Thai Peanut Chicken Wraps | Slow Cooker | Little Kitchen, Big Bites

Every once in a while you have to try something different and hope that it pays off.  I had an amazing slow cooker for years and a month or two ago, the ceramic cracked.  I was devastated, but I’m also cheap and have a second baby on the way, so I decided to suck it up and use my old one for a while until I felt like getting a new one.  Or until Christmas rolls around and someone buys it for me {hint hint…}.  Or until Crock Pot decides to sponsor my blog {hint hint hint…}.

Thai Peanut Chicken Wraps | Slow Cooker | Little Kitchen, Big Bites

But until that happens, I’ve been stuck with a cheap old slow cooker with no timer or any fancy controls.  Which means some of my recipes have ended up a little overcooked or mushy, which is no fun at all for us eating them.  Or for any of you, for that matter, because I can’t share something that’s not sheer deliciousness.  It works great for soups though.  If you’re blending everything up, the mushier, the better.

Thai Peanut Chicken Wraps | Slow Cooker | Little Kitchen, Big Bites

So I decided to try a new technique with this one.  The chicken, onions and sauce ingredients cooked together first into a delightful tastiness, and then I added the harder vegetables in the last hour and the softer vegetables and things I wanted to still be crispy in the last fifteen minutes.  I wasn’t sure if they’d cook, if they’d get enough flavor, or if it would all taste decent together.

Thai Peanut Chicken Wraps | Slow Cooker | Little Kitchen, Big Bites

But guys, it worked.  So well, in fact, that even when I get my fancy slow cooker back, I think I’m going to have to change my technique for some of my recipes in the future.  It’s like a slow cooker breakthrough.  #mindblown

Thai Peanut Chicken Wraps | Slow Cooker | Little Kitchen, Big Bites

On top of all of that, these were really good.  Like *my husband called them a home run and gave me a high five* good.  The sauce was delicious and, like with many of my favorite recipes, the sauce and tortilla disguised all of the veggies that were hiding in there from my harshest critics.  There were a bunch of leftovers and every bite was eaten.

Thai Peanut Chicken Wraps | Slow Cooker | Little Kitchen, Big Bites

Just a note…we had some flour tortillas left over from a recipe I made earlier, so we went with those.  These would also be delicious with some of those fabulous green spinach tortillas or something a little healthier if that’s what floats your boat.

 

Thai Peanut Chicken Wraps | Slow Cooker
Author: 
Recipe type: Entree
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 4 boneless skinless chicken breasts {I used frozen, if you use fresh, adjust the cooking time down}
  • 1 small onion, chopped
  • 1 zucchini, cut into sticks matchsticks
  • 1 bell pepper, cut into short matchsticks
  • 1 cup mushrooms, chopped
  • ¾ cup shelled edamame
  • 2 cups shredded cabbage
  • ½ cup cilantro, chopped
  • ½ cup peanuts, chopped
  • 1 T olive oil
  • 1 T preminced garlic
  • ½ cup soy sauce, reduced sodium
  • 2 T peanut butter
  • 1 T ginger
  • ⅓ cup sweet chili sauce
  • ½ t sriracha {more or less depending on how spicy you'd like it}
  • 6-8 tortillas
Instructions
  1. Place chicken, onion, olive oil, garlic, soy sauce, peanut butter, ginger, chili sauce, and sriracha in the slow cooker. Cook for 4-5 hours on high or 6-7 hours on low.
  2. Shred chicken with two forks.
  3. Turn the slow cooker to low if it's not already
  4. Stir in zucchini and bell peppers and cook for 30 - 45 minutes.
  5. Stir in mushrooms, edamame, cabbage, cilantro, and peanuts, and cook for another 10 - 15 minutes, or until everything is warmed and combined in sauce.
  6. Scoop approximately 1 cup into each tortilla and roll up. Enjoy immediately.

Thai Peanut Chicken Wraps | Slow Cooker | Little Kitchen, Big Bites

 

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