Slow Cooker Thai Pork with Peppers Recipe -
Slow Cooker Thai Pork with Peppers Recipe
  • READY IN 5+ hrs

Slow Cooker Thai Pork with Peppers

Recipe by  

"Pork, peppers, and spices are cooked in a Thai peanut sauce until aromatic and tender. Served over brown or jasmine rice with steamed carrots on the side, this dish makes a satisfying meal."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    5 hrs 10 mins

    5 hrs 30 mins


  1. Place the chicken broth, soy sauce, peanut butter, honey, garlic, ginger, crushed red pepper flakes, red bell peppers, and pork chops into a slow cooker, stir together, and set the cooker on Low. Cook for 5 to 6 hours until the pork is tender, and remove the pork from the sauce. Shred the pork, return to the sauce, let cook until hot, and serve.
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  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
May 07, 2010

This was a very tasty and EASY recipe. Didn't change a thing as a true review should be in my opinion and we LOVED it over rice. Even better 2 days later when I mixed the pork mixture with the rice and warmed it up in a skillet.

Most Helpful Critical Review
Oct 13, 2010

3-3.5 stars. This was very easy, different and has potential to be even better. I think some crushed peanuts and sliced green onions for garnish would go a long way with this dish. I added my peppers at the end so they would retain some crunch.

Oct 12, 2010

Excellent recipe, quick to put together. I added the pork chops frozen and upped the cook time by 3 hours. We ate it over rice in complete silence, we didn't want to stop! Next time I'll add fresh onion, and add pea pods at the end or asparagus. Make plenty of sauce!!!

May 07, 2010

Extremely easy and quick to make, few ingredients, and very yummy! I added more red pepper flakes to mine to make it spicier and more veggies. Orange peppers and broccoli are a great addition. I think something crunchy in texture was definitely missing, perhaps crushed peanuts added for garnish. Next time I'm going to try this with a little cocounut milk and cilantro too. Should be wonderful!

Aug 25, 2010

Delicious! Very simple to make, really. I made this almost exactly the same as the recipe--I used 1 enormous yellow bell pepper (when chopped it was like 2 normal-sized peppers) and also added broccoli to the pot. I also added a smidge more crushed red pepper since we like spicy food and I found out later my husband snuck in another spoonful of peanut butter while it was cooking. The flavors were great--sweet and spicy and a little smokey somehow, all at once. Adding broccoli is a must in my opinion as it sucks up the sauce and just explodes with flavor in your mouth. I put in the veggies in the beginning as the recipe states and thought they held up pretty well--no crunch of course, but they didn't cook into mush, they were just really soft which was nice. Served over brown rice and may add carrots or some more peppers next time for more veggies, as we definitely had plenty of sauce to go around. Definitely a keeper for us!

Sep 01, 2010

This was great! The only thing I did different was cube the pork into one inch pieces before I put in slow cooker, no need to shred! Served with rice noodles and ginger carrots (from this website). Next time, I may add a little bit more red pepper spice, but it was still great!

Jul 26, 2010

I thought this recipe was pretty good and had a nice flavor. I used unsalted all natural peanut butter and had a hard time blending the sauce so I used my immersion blender on the sauce to combine everything before adding the pork chops. I also used one green pepper and one red pepper, adding them 1.5 hours before serving (when I shredded the pork). This allowed the peppers to cook and absorb some flavor but not be mushy.

Jan 19, 2012

Yummy served atop Jasmine rice....don't shred the meat! Cut boneless chops into strips and don't add the bell peppers until the last half-hour of cooking or they will disintegrate. I also cut the ginger in half...way too much for only 1 lb. of meat, and although I LOVE garlic, some of my cloves were pretty big so I only used 4, which I thought gave it plenty of garlic flavor. Sprinkled some fresh chopped cilantro on top & a squeeze of fresh lime, too. Enjoy with an ice cold beer! :-)


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  • Calories
  • 314 kcal
  • 16%
  • Carbohydrates
  • 24.6 g
  • 8%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 22.2 g
  • 44%
  • Sodium
  • 1325 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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