Two white bowls of Thai peanut turkey and zucchini noodles on a white wooden background.

Slow Cooker Thai Peanut Turkey

Name: Slow Cooker Thai Peanut Turkey
Total time: 2 h 25 min
Yield: 6
Cuisine: Asian
Ingredients: 4 garlic cloves, chopped; 1 tablespoon fresh ginger, minced; ¼ cup SKIPPY® peanut butter; ¼ cup HOUSE OF TSANG® ginger-flavored soy sauce; 1 (24-ounce) package JENNIE-O® All Natural* Turkey Breast Tenderloin, cut into pieces; ½ cup chopped fresh cilantro leaves; 1 tablespoon grated lime rind; 6 cups, zucchini noodles, cooked; garnish: chopped, roasted peanuts and green onion, if desired

This slow cooker meal combines ginger, peanut butter and zucchini noodles with JENNIE-O® All Natural* Turkey Breast Tenderloin for a sweet and spicy meal. Just set it and forget it for a couple hours and you’re done. Our Slow Cooker Thai Peanut Turkey recipe is one you may want to bookmark.

Total Time

2 Hours 25 Minutes

Serving Size

6 Servings

garlic cloves, chopped

tablespoon fresh ginger, minced

1/4

cup SKIPPY® peanut butter

1/4

cup HOUSE OF TSANG® ginger-flavored soy sauce

(24-ounce) package JENNIE-O® All Natural* Turkey Breast Tenderloin, cut into pieces

1/2

cup chopped fresh cilantro leaves

tablespoon grated lime rind

cups, zucchini noodles, cooked

garnish: chopped, roasted peanuts and green onion, if desired

In slow cooker, whisk together garlic, ginger, peanut butter and soy sauce. Add turkey breast tenderloin pieces. Cover and cook on HIGH 1:45 hours or LOW 2:25 hours.

Always cook turkey to well-done, 165°F as measured by a meat thermometer. Stir in cilantro and lime rind.

Serve over zucchini noodles. Garnish with peanuts and green onion, if desired.

Calories

200

Protein

26g

Carbohydrates

Fiber

Sugars

Fat

Cholesterol

50mg