Best 3 Make Ahead Slow Cooker Asian Peach Chicken Thighs Recipes

Indulge in the tantalizing flavors of Asian cuisine with this delectable Make-Ahead Slow Cooker Asian Peach Chicken Thighs recipe. This dish promises a symphony of sweet, savory, and tangy notes that will tantalize your taste buds. Succulent chicken thighs are slow-cooked in a luscious sauce made from succulent peaches, zesty ginger, and savory garlic, resulting in a tender and incredibly flavorful experience. As a bonus, this recipe includes three additional mouthwatering variations: Asian Peach Chicken Wings, Asian Peach Chicken Breasts, and Asian Peach Chicken Stir-Fry, each offering a unique twist on the original dish. Prepare to embark on a culinary journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKER MAKE-AHEAD BEEF

Slow-Cooker Make-Ahead Beef image

Succulent shredded beef is like money in the bank when it comes to dinner. It means you can go from a burrito to pasta to sandwiches in the blink of an eye. Here's how we use this recipe to its full potential: Pick up the boneless beef chuck roast when it's on sale or when there's a busy week ahead. It's a versatile meal starter and can save money that might otherwise be spent on emergency pizza delivery or unsatisfying drive-through meals. When you've got a few extra minutes to spend in the kitchen, sear the beef and toss it in the slow cooker. Once the meat is done, it's simple enough to shred it and parcel it up into packages that are the right size for all kinds of family meals.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 7h20m

Yield 8

Number Of Ingredients 5

Ingredients

2 tablespoons vegetable oil
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
1 boneless beef chuck roast (2 1/2 to 3 1/2 lb)

Steps:

Spray 5-quart slow cooker with cooking spray. In large bowl, mix oil, salt, pepper and garlic powder. Add roast; turn to coat.
Heat 12-inch skillet over medium-high heat until hot. Add beef roast; cook 6 to 8 minutes, turning once, until browned on both sides.
Transfer to slow cooker; pour 1/4 cup water over roast. Cover and cook on Low heat setting 7 to 8 hours or until beef is tender and easy to shred.
Transfer beef to cutting board; cool slightly. Shred beef, discarding any pieces of fat. Toss beef with 1/2 cup of the cooking liquid. Discard remaining liquid.
To Freeze: Divide beef into 2 portions (about 2 cups each). Place each portion in freezer container or resealable freezer plastic bag. Label with date. Cover and refrigerate until completely cooled, at least 1 hour. Transfer to freezer; freeze up to 3 months. Thaw in refrigerator overnight or until completely thawed. Use in recipes calling for cooked shredded beef.
To Make in Oven: Heat oven to 325°F. In large bowl, mix oil, salt, pepper and garlic powder. Add roast; turn to coat. Heat 12-inch ovenproof skillet over medium-high heat until hot. Add beef roast; cook 6 to 8 minutes, turning once, until browned on both sides. Pour 1 cup water over roast. Cover and roast 2 1/2 to 3 1/2 hours, or until meat thermometer inserted in center of roast reads 190°F and beef is tender enough to shred easily. Remove from oven; let rest until cool enough to handle, about 30 minutes. Shred meat with 2 forks, discarding fat and cartilage as you go. Toss shredded beef in 1/2 cup of the pan liquid to coat. Discard remaining pan liquid. Freeze and thaw as directed above.

Nutrition Facts : Calories 270, Carbohydrate 0 g, Cholesterol 75 mg, Fiber 0 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1/2 Cup, Sodium 500 mg, Sugar 0 g, TransFat 1/2 g

MAKE-AHEAD SLOW-COOKER ASIAN PEACH CHICKEN THIGHS

Make-Ahead Slow-Cooker Asian Peach Chicken Thighs image

A little bit of sweet, a little bit of heat and a whole lot of easy - this make-ahead slow-cooker meal is sure to please both the diners and the chef.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 16h20m

Yield 4

Number Of Ingredients 13

Ingredients

1/4 cup honey
1/4 cup soy sauce
2 tablespoons butter, melted
2 tablespoons chili garlic sauce
20 oz boneless skinless chicken thighs
1 bag (12 oz) frozen sliced peaches
2 tablespoons cornstarch
2 tablespoons cold water
2 cups hot cooked white rice
1/2 cup sliced green onions
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped roasted, salted cashews
1 lime, cut into wedges

Steps:

In labeled 1-gallon freezer bag, place honey, soy sauce, melted butter and chili garlic sauce; seal bag. Knead bag to mix well. Add chicken and frozen peaches; squeeze bag to thoroughly coat chicken and peaches in sauce. Lay flat, and freeze up to 3 months.
Thaw 12 to 24 hours in refrigerator, until completely thawed.
Pour contents of bag into 3 1/2- to 4-quart slow cooker. Cover and cook on Low heat setting 4 to 5 hours.
In small bowl, beat cornstarch and cold water. Quickly stir into chicken mixture in slow cooker; cover. Increase heat to High heat setting; cook 5 to 10 minutes or until thickened.
Divide rice among 4 bowls. Divide chicken mixture among bowls of rice. Top with remaining ingredients.

Nutrition Facts : Calories 510, Carbohydrate 55 g, Cholesterol 150 mg, Fat 1/2, Fiber 3 g, Protein 35 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1480 mg, Sugar 23 g, TransFat 0 g

FRANK'S FAVORITE SLOW-COOKER THAI CHICKEN

Frank's Favorite Slow-Cooker Thai Chicken image

Chicken thighs get delish with a family-pleasing, super-easy crock pot recipe. Only one step, start in the morning, ready when you get home. Just add your favorite rice.

Provided by sweet-potato

Categories World Cuisine Recipes Asian

Time 8h15m

Yield 4

Number Of Ingredients 10

Ingredients

¾ cup hot salsa
¼ cup chunky peanut butter
¾ cup light coconut milk
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon white sugar
2 tablespoons grated fresh ginger
2 pounds skinless chicken thighs
½ cup chopped peanuts, for topping
2 tablespoons chopped cilantro, for topping

Steps:

Combine the salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the crock of a slow cooker; mix well. Place the chicken in the sauce, spoon mixture over chicken to coat.
Place the lid on the cooker and set to LOW. Cook until chicken is very tender and sauce has thickened, 8 to 9 hours. A meat thermometer, inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C). Garnish with peanuts and cilantro before serving.

Nutrition Facts : Calories 561.7 calories, Carbohydrate 13.7 g, Cholesterol 136.8 mg, Fat 35.9 g, Fiber 3.6 g, Protein 47.6 g, SaturatedFat 9.1 g, Sodium 859.7 mg, Sugar 4.9 g

Tips:

Prep Ahead: Save time by prepping the chicken and marinade the night before. This allows the flavors to fully penetrate the chicken.
Use High-Quality Ingredients: Select fresh, ripe peaches for the best flavor. Use a good-quality soy sauce and sesame oil for an authentic Asian taste.
Adjust Spice Level: If you prefer a milder dish, reduce the amount of chili paste or Sriracha. Add more if you like it spicy.
Cook the Chicken Thoroughly: Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C) before serving.
Garnish for Presentation: Before serving, sprinkle some chopped green onions and sesame seeds on top of the chicken for a vibrant and appetizing presentation.

Conclusion:

This Make-Ahead Slow Cooker Asian Peach Chicken Thighs recipe is a delightful fusion of Asian flavors and juicy chicken. With its sweet and tangy sauce, tender chicken, and the convenience of slow cooking, it's perfect for busy weeknights or casual gatherings. Whether you serve it over rice, noodles, or your favorite vegetables, this dish is sure to be a hit. So, gather your ingredients, prep ahead, and let your slow cooker do the work while you relax and enjoy the delicious aromas filling your kitchen. Happy cooking!