After receiving over 50 entries in the Calphalon Slow Cooker Contest, I handed them over to my team of ‘judges’, who in turn chose what they thought sounded the most delicious based on recipe alone.

Then I cooked, and not just three dishes like I had originally planned. Instead the top seven vote-getting recipes were tested. And now the time has come.

The winner is……

Mary Clare!!!!

This is what Mary Clare had to say about her submission:  “This Thai-Style Pork Stew from Cooking Light is a favorite of ours, especially since it’s different than most soups and roasts.  I’ve added fresh green beans mid-way through, and they’re good in it as well.  A squeeze of lime at the end is a must!

My husband took only two bites of this dish before turning to me and saying “this is the winner”. That’s how good it is. It’s completely different than any other dish we’ve ever made in a crock pot. The vibrant flavors and colors make it the perfect meal to eat year round. It’s not too heavy for spring and summer, and would liven up the fall or winter!


Slow Cooker Thai-Style Peanut Pork

8 servings. Adapted from Cooking Light


2 lbs boneless pork loin, cut into 4 pieces
2 julienne-cut red bell peppers
1/2 cup teriyaki sauce
4 Tbsp rice vinegar
2 tsp crushed red pepper
2 garlic cloves, minced
1/2 cup creamy peanut butter

Remaining ingredients:
1/2 cup chopped green onions
2-3 Tbsp chopped dry-roasted peanuts
2 Tbsp chopped cilantro
8 lime wedges

Optional ingredients:
4 cups hot, cooked basmati rice
1/2 head of stir-fried cabbage*


Trim excess fat from pork. Place pork and next 5 ingredients (pork through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting for 8 hours. Remove pork from slow cooker, and coarsely chop or shred. Add peanut butter to liquid in slow cooker; stir well. Stir in pork.

Place a scoop of rice or cabbage on each plate and ladle pork mixture on top. Top each serving with the juice from 1 lime wedge, green onions, peanuts, and chopped cilantro.

*the 1st few times I made this recipe, I used rice. However, since then, I've discovered that I love it on a bed of cabbage. I simply chop up about a half a head of cabbage and saute it in a wok pan with a couple of teaspoons of olive oil for about 4-5 minutes. Once it's starting to soften up a little, I add salt, pepper, and a dash or two of sesame oil and saute for another 3-4 minutes.

Some things to note:

  • Based on remarks from the Cooking Light website, I doubled the sauce ingredients and am so happy I did. This sauce is too yummy to skimp on!
  • As Mary Clare mentioned, the squeeze of lime is essential to bringing it all together, so please don’t leave that out.
  • And finally, I took it upon myself  to rename the dish because I just didn’t feel the term “stew” appropriately described it. My title is more appealing, don’t ya think?

30 Responses to “Slow Cooker Thai-Style Peanut Pork”

  1. 1

    Leah — March 1, 2011 @ 1:45 pm

    This sounds fabulous! Definitely will add this to my list of slow cooker meals to try. It seems really unique and tasty!

  2. 2

    Mary Clare Champion — March 1, 2011 @ 1:53 pm

    Yay! I am so glad you liked it! This prompts me to bring it back in to our rotation!

  3. 3

    ErinsFoodFiles — March 1, 2011 @ 3:25 pm

    Not sure what the others were, but this does look like a winner to me! I’ll have to try it!

  4. 4

    ricejen — March 1, 2011 @ 3:32 pm

    YUM. Can’t wait to try this. I have a pork shoulder roast in the freezer from our CSA…..that would work with it too dontcha think as a sub for tenderloin?

    • Beth replied: — March 1st, 2011 @ 3:53 pm

      Absolutely! It’s so good that I think Ravi would be happy for me to make it once a week ;-)

  5. 5

    Taylor — March 1, 2011 @ 7:53 pm

    This looks delicious! It is now #1 on my list of things to make in my slow cooker!

  6. 6

    Jennifer L — March 1, 2011 @ 10:33 pm

    Everything Mary Clare makes is good, so I can imagine how good that recipe is! Now….if I can persuade her to make this and invite me over for dinner…

    • Beth replied: — March 1st, 2011 @ 10:35 pm

      haha~ well if that’s the case, maybe she needs to send some more recipes my way!

  7. 7

    Kate — March 2, 2011 @ 11:50 am

    This looks delicious. It’s on my list for dinner next week. Thank you so much for sharing!

  8. 8

    traciwilbur — March 2, 2011 @ 9:57 pm

    Love this! I love Thai food more than any other cuisine (I have had it 4x in the last 8 days) and I cook with my crockpot at least 3G mo, even in warm weather. Can’t wait to try it!!

  9. 9

    Heather @Gluten-Free Cat — March 3, 2011 @ 9:04 am

    I haven’t had Thai food in so long, and you’ve created a craving! Can’t wait to try this!

  10. 10

    Alicia@ eco friendly homemaking — March 4, 2011 @ 7:13 pm

    This looks really great! I love slow cooker recipes they are usually so good,

  11. 11

    Jenn — March 7, 2011 @ 7:43 am

    I made this over the weekend and what a hit! Next time, I’m going to add more Thai spices to increase the heat a bit. What a great meal it is! Thank you for sharing this.

    • Beth replied: — March 8th, 2011 @ 10:35 am

      Thanks for coming back and letting me know you enjoyed it! I’m with you- I think I’ll increase the seasonings a bit too the next time. I like things spicy :-)

  12. 12

    Sara — March 18, 2011 @ 7:30 am

    This dish is in my crockpot at home as I type. I can’t wait to get home from work to smell the aroma filling up the house (and of course can’t wait to taste it!). Thanks for all the great recipes and tips on your blog!

    • Beth replied: — March 18th, 2011 @ 10:04 am

      I just made it again myself yesterday! Had it for dinner last night and having it for lunch today :-) Hope you enjoy~

  13. 13

    Leah — March 18, 2011 @ 11:35 am

    In your recipe, do you already show the sauce ingredients doubled?

    • Beth replied: — March 18th, 2011 @ 12:51 pm

      Yes! Sorry, guess that’s not really clear the way I worded it….

  14. 14

    Leah — March 18, 2011 @ 1:38 pm

    I wanted to check, although I’m a sauce girl so if it made a ton, I wouldn’t necessarily object. ;) Can’t wait to make this!

  15. 15

    Justine — March 21, 2011 @ 6:59 pm

    Made tonight…fair would not make again. Too peanutty.

    • Beth replied: — March 21st, 2011 @ 9:23 pm

      Hi Justine, I’m not sure if you read my post, but I did mention that I doubled the sauce ingredients after reading many online reviews suggesting to do so. You could always cut it back to the original recipe if you feel the sauce is too much. Personally, we love peanut sauce, so the more the better!

  16. 16

    Danielle — April 1, 2011 @ 6:07 am

    I wanted to let you know that I made this and we loved it! I just posted about it and linked back to you for the recipe.


    • Beth replied: — April 1st, 2011 @ 8:35 am

      Thanks Danielle! So glad that you (and the kids) enjoyed!

  17. 17

    Emily {Frilly Details} — April 5, 2011 @ 7:17 am

    What a yummy sounding recipe! I love anything Thai and I’m always up for throwing dinner together in the crockpot. This sounds like the perfect meal!

  18. 18

    Loy — July 29, 2011 @ 4:43 am

    I am coming over from Mostly Food and Crafts. This looks wonderful. I like Thai food but have to watch the heat. This looks like a recipe that I can adapt to my tastes. The fact that it is a slow cooker recipe is a bonus. I am going to include this in my Friday Finds this week. Thanks for posting it.

    • Beth replied: — July 29th, 2011 @ 6:24 am

      So glad you dropped by! I so love this dish, and you can definitely control the heat to make it more to your liking. Thanks for sharing as your Friday Find!

  19. 19

    Katie — May 8, 2012 @ 11:51 am

    Looks great! We are trying it tonight! Do you think it needs the whole 8 hours or might 7 be okay?

    • Beth replied: — May 8th, 2012 @ 1:37 pm

      Should be fine at 7 hours. You may want to turn up to high for that last hour or so if possible just to be safe. Love this recipe! Enjoy!

  20. 20

    Katie — May 8, 2012 @ 3:34 pm

    Thanks, Beth! Can’t wait to try it!

  21. 21

    Faith — February 27, 2013 @ 8:04 pm

    We’ve made this recipe many times since finding it last year…my kids even love it! I lost my printed copy, so had to look it up this weekend, and I saw your revised suggestion with the cabbage stir fry. Oh my, what a tasty new way to eat this! SOOOOO good (although, the kids stuck with the rice :) ).

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