Name: Slow Cooker Spicy Peanut Chicken
Yield: 8 servings
Ingredients: 2 pounds chicken breast (skinless boneless, cubed); 1 medium yellow onion (chopped); 4 cloves garlic (chopped); 1 jalapeno (sliced); 1/2 cup creamy peanut butter; 1/2 cup low sodium chicken broth; 2 Tablespoons soy sauce; 1 Tablespoon honey; 1/4 teaspoon crushed red pepper flakes; Juice of 1 lime; 1/4 cup cilantro (chopped); 2 tablespoons peanuts (chopped)

Slow Cooker Spicy Peanut Chicken

May 5, 2025 by Dinner Tonight

Need a bold, no-fuss dinner for a busy night? Let your slow cooker do the work with this Spicy Peanut Chicken! It’s rich, flavorful, and perfect served over rice or noodles.

Toss everything in before work
Come home to a warm, protein-packed meal
Kid-friendly with just the right amount of spice!

Make dinner stress-free and delicious.

Slow Cooker Spicy Peanut Chicken

Servings

8 servings

Servings

8 servings

Slow Cooker Spicy Peanut Chicken

Servings

8 servings

Servings

8 servings

Ingredients

2 pounds chicken breast skinless boneless, cubed
1 medium yellow onion chopped
4 cloves garlic chopped
1 jalapeno sliced
1/2 cup creamy peanut butter
1/2 cup low sodium chicken broth
2 Tablespoons soy sauce
1 Tablespoon honey
1/4 teaspoon crushed red pepper flakes
Juice of 1 lime
1/4 cup cilantro chopped
2 tablespoons peanuts chopped

Servings: servings

Units:

Instructions

In a slow cooker place the chicken, onion, garlic, and jalapeno.
In a small bowl combine the peanut butter, chicken broth, soy sauce, honey, and red pepper flakes.
Pour the peanut butter mixture over the chicken. Cook on high for 4-5 hours or on low for 7-8 hours.
When ready to serve, stir in the lime juice, cilantro and peanuts. Serve with extra fresh chopped jalapenos for extra spice!

Recipe Notes

Spicyi Peanut Chicken Nutrition Facts Serving size 4 ounces (178g) 8 Amount per serving Calories 270 % Daily Value Total Fat 12 g 15 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 85 mg 28 % Sodium 460 mg 20 % Total Carbohydrate 9 g 3 % Dietary Fiber 1 g 4 % Total Sugars 5 g Added Sugars 3 g 6 % Protein 31 g Vitamin D 0 mcg 0 % Calcium 20 mg 2 % Iron 0.9 mg 6 % Potassium 560 mg 10 %

Southwest Chicken Salad

March 27, 2025 by Dinner Tonight

No more boring lunches! This Southwest Chicken Salad is an easy and flavor packed recipe to meal prep for a week of nutritious lunches for your family. Serve as is or wrap in whole wheat tortillas for some added carbohydrates and whole grains. Enjoy!

Southwest Chicken Salad

Servings

6 servings

Servings

6 servings

Southwest Chicken Salad

Servings

6 servings

Servings

6 servings

Ingredients

12 ounces drained canned chicken in water skinless, chopped (24 ounces undrained)
8 ounces low sodium black beans drained and rinsed
8 ounces canned corn unsalted, drained
1/2 cup cherry tomatoes quartered
1/2 medium red onion chopped
1/4 cup bacon bits
1/4 cup cilantro leaves chopped
1 1/4 cup nonfat plain Greek yogurt
1/4 teaspoon garlic powder
1/2 teaspoon cumin
1/2 chili powder
Juice of 1 lime
6 cups chopped romaine lettuce

Servings: servings

Units:

Instructions

In a large bowl combine the chopped chicken, beans, corn, tomatoes, red onions, bacon bits, and cilantro.
In a small bowl combine the greek yogurt, garlic powder, cumin, chili powder, and lime juice.
Add the greek yogurt mixture to the chicken mixture and toss until evenly combined.
Serve 1 cup of chicken salad with 1 cup of chopped romaine lettuce.

Recipe Notes

Southwest Chicken Salad Nutrition Facts Serving size 1 cup (256g) 6 Amount per serving Calories 220 % Daily Value Total Fat 5 g 6 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 50 mg 17 % Sodium 320 mg 14 % Total Carbohydrate 20 g 7 % Dietary Fiber 4 g 14 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 26 g Vitamin D 0 mcg 0 % Calcium 100 mg 8 % Iron 2.2 mg 10 % Potassium 510 mg 10 % %

Chicken Tacos with Roasted Street Corn

April 29, 2021 by Dinner Tonight

Tender slow-cooked chicken plus flavorful roasted corn topped with cheese! This easy taco recipe is perfect for busy weeknights!

Chicken Tacos with Roasted Street Corn

CourseMain Dish

Servings

6 servings (2 tacos)

Servings

6 servings (2 tacos)

Chicken Tacos with Roasted Street Corn

CourseMain Dish

Servings

6 servings (2 tacos)

Servings

6 servings (2 tacos)

Ingredients

Chicken Tacos

1.5 pounds chicken breast skinless, boneless
10 ounces diced tomatoes with green chilies
2 Tablespoons taco seasoning
1/2 white onion diced
2 Tablespoons water
12 white corn tortillas

Roasted Street Corn

2 teaspoons olive oil
12 ounces corn kernels frozen
2 jalapeno peppers seeded and diced
1 teaspoon chili powder
Juice of 1 lime
1/2 cup cilantro leaves chopped
1/3 cup cotija cheese grated

Servings: servings (2 tacos)

Units:

Instructions

Wash your hands and clean your preparation area. Rinse any fresh vegetables under cool running water before chopping. Wash the tops of cans before opening.
Place the chicken breast, diced tomatoes, taco seasoning, onion, and water into the slow cooker. Cook on high for 4 hours or low for 6 hours. Ensure chicken reaches the proper internal temperature of 165* degrees.
In a medium-size skillet heat the olive oil over medium heat. Add the corn and jalapeno peppers to the skillet. Let cook without moving for a couple of minutes to slightly scorch the corn. Add the chili powder and cook until the corn is cooked through and to your desired level of scorched. Remove from heat and add the lime juice and cilantro.
Remove the chicken from the slow cooker and shred for assembly.
To assemble the tacos gather your tortillas and add the chicken, roasted corn, and top with the cotija cheese.

Recipe Notes

Catfish Tacos with Pico de Gallo and Avocado Crema

August 17, 2020 by Dinner Tonight

Catfish Tacos with Pico de Gallo and Avocado Crema will be on heavy rotation for your taco Tuesdays! These tacos are packed with flavor and feature a widely available and inexpensive fish here in Texas – Catfish!

Catfish Tacos with Pico de Gallo and Avocado Crema

CourseMain Dish

Servings

6 tacos

Servings

6 tacos

Catfish Tacos with Pico de Gallo and Avocado Crema

CourseMain Dish

Servings

6 tacos

Servings

6 tacos

Ingredients

Tacos

Pico De Gallo

1 cup cherry tomatoes diced small
1/2 medium white onion diced small
2 jalapenos seeded & diced small
1/4 cup cilantro leaves chopped
Juice of 1 lime
1/4 teaspoon salt
1/4 teaspoon pepper

Avocado Crema

1 avocado ripe
1/4 cup nonfat greek yogurt plain
2 garlic cloves paste
1 tablespoon lime juice

Servings: tacos

Units:

Instructions

Wash hands and clean preparation area. Rinse all fresh fruits and vegetables under cool running water before using.
Preheat the oven to 375 degrees F. Season the catfish fillets with the Cajun creole seasoning and bake for 25 minutes or until fillets reach an internal temperature of 145 degrees F.
While the catfish is baking, prepare the Pico de Gallo. Combine all of the finely diced vegetables (tomatoes, onion, jalapenos, cilantro) in a medium bowl. Mix in the lime juice, salt, and pepper. Place in the refrigerator until ready to serve to let flavors combine.
After making the Pico de Gallo, make the avocado crema. In a bowl combine the avocado and Greek yogurt, mash, and mix until well combined. Make the garlic clove into a paste using either a Microplane or by mincing the clove then running your knife blade back and forth over the minced garlic (see our tips on garlic paste). Add in garlic paste and juice of 1 lime into avocado mixture and combine well.
To Assemble: flake the catfish and arrange evenly among tortillas, evenly distribute the Pico de Gallo and Avocado crema among tacos. Top with additional cilantro if desired.

Recipe Notes

Mango Salsa

June 7, 2017 by Dinner Tonight

Mango Salsa

CourseAppetizers

Servings

Mango Salsa

CourseAppetizers

Servings

Ingredients

3 mangos chopped
1 red bell pepper chopped
2 jalapenos seeded and chopped
1/2 cup red onion chopped
1/2 cup cilantro chopped
Juice of 1 lime
6 ounces tortilla chips lowfat, unsalted

Servings:

Units:

Instructions

Wash your hands and clean your preparation area and rinse the mangos, peppers, cilantro under cool running water before chopping.
Combine all ingredients, except tortilla chips, into a bowl.
Serve with tortilla chips and refrigerate leftover salsa.

Recipe Notes

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