Slow Cooker Thai Peanut Pork

Slow Cooker Thai Peanut Pork

182 Reviews 12 Pics
  • Prep

    10 m
  • Cook

    8 h 10 m
  • Ready In

    8 h 20 m
Recipe by  Fireguy553

“This is a easy pork dish that your whole family will enjoy.”

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Adjust Servings

Original recipe yields 8 servings



  1. 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.
  2. 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.
  3. Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve.

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Reviews (182)

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This dish is pretty good. I made a double batch because I had guest coming, and I had lots of pork to use, I also added an onion. I think the cooking time is a bit long. Also it wasn't too spicy, which is okay because kids were also eating it and they liked it just how it was. But the adults added more red pepper flakes at the table. I was worried it was going to be "too" spicy because of other reviews, but it ended up to be too mild! This kind of food is supposed to be spicy. I also think one more piece of advice would be not to put in the peppers until later because mine were very soggy. I would make this again, but I would add the fresh peppers later, lessen the cooking time, and add more spice.



Oh my word!!! This was so good words cannot express it! I followed the recipe almost exactly, the only thing I did different was I only added 3 tablespoons of peanut butter instead of 4! It was outstanding we served it with coconut rice for the best THAI experience ever! I will be making this again and again...the pork was so tender it was unreal. Thank you to whoever came up with the recipe!



This is great! I made a couple of changes...I didn't have time to cook it on low for 8-9 hours, so I cooked it on low for about an hour, and then cooked on high for 4. It turned out wonderfully. Near the end of cooking, I threw in some sliced shiitake mushrooms, took the pork out, and let the mushrooms cook down in the sauce. I think next time, I'm going to add a little sugar for a little sweetness, and I'm going to try to find some low-sodium teriyaki was really salty. I served the pork with jasmine rice (that I cooked with 2 tablespoons of sugar to 1 cup of rice to counter the saltiness) and shelled edamame. I think this is the best thing that's ever come out of my slow cooker. I also recommend using a slow cooker liner for less mess. Definitely a keeper!

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Amount Per Serving (8 total)

  • Calories
  • 209 cal
  • 10%
  • Fat
  • 10.8 g
  • 17%
  • Carbs
  • 9.8 g
  • 3%
  • Protein
  • 19.2 g
  • 38%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 788 mg
  • 32%

Based on a 2,000 calorie diet



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Saucy Slow Cooker Pork Chops


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Slow Cooker Cranberry Fig Pork