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1 year ago
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PROTECT YOUR DNA WITH QUANTUM TECHNOLOGY
Orgo-Life the new way to the future Advertising by AdpathwayPeanut Noodles made in the crock pot have an exotic flavor without the restaurant wait!
Tender chicken breasts and veggies are slow-cooked in a creamy peanut sauce with linguine for a quick and delicious dinner!
- Flavor: While the ingredients may seem like an odd combination, this dish is packed with bold, savory flavors with a little sweet nuttiness from the peanut butter. The salsa and sambal add just the right amount of kick!
- Skill Level: Super easy! Just toss everything in the slow cooker and let it do the work.
- Prep note: Save some pasta water in case you need to thin the sauce in Step 7.
- Budget tip: Use up any leftover chicken and veggies from the fridge or use frozen peppers and carrots to save money and cut down on prep time.
- Swaps: Swap chicken for shrimp or tofu, or use almond butter instead of peanut butter. Spaghetti or rice noodles work great instead of linguine!
Ingredient Tips For Chicken Peanut Noodles
- Chicken: I use boneless chicken breasts in this recipe but you can use boneless thighs as well.
- Salsa: Choose any brand of tomato based salsa. I use this one.
- Peanut Butter: This recipe has only been tested with regular peanut butter, not the all natural type that separates.
- Flavor: Soy sauce adds salty umami. If possible use fresh lime juice with extra wedges for serving.
- Vegetables: Thinly or shredded bell peppers and carrots add color and crunch to peanut noodles. You can also toss in some diced garlic, snap peas, water chestnuts, small broccoli florets, or diced zucchini.
- Noodles: Linguine, spaghetti, or rice noodles work in this recipe.
Variations: Top slow cooker peanut noodles with chopped cilantro, green onions, a sprinkle of red pepper flakes, chopped peanuts, sesame seeds, and a splash of lime juice for a tasty flavor boost!
How to Make Slow Cooker Chicken Peanut Noodles
- Whisk sauce ingredients together.
- Cook onion, chicken breasts, carrots, and bell pepper in a slow cooker, covered with sauce, for several hours (full recipe below).
- Cook and drain the linguini.
- Shred the chicken and stir it back into the pot with the cooked linguini and sauce.
Serve with sesame seeds, green onions, or cilantro.
Storing and Reheating Leftovers
Keep leftover peanut noodles in a covered container in the refrigerator for up to 4 days. Enjoy peanut noodles cold, wrapped in butter lettuce cups for a refreshing salad or reheat portions in the microwave or on the stovetop.
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Slow Cooker Chicken Peanut Noodles
Tender shredded chicken in a spicy peanut sauce is slow cooked with linguini noodles.
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
- ▢ 1 teaspoon vegetable oil
- ▢ 1 small yellow onion thinly sliced
- ▢ 1 pound boneless skinless chicken breasts
- ▢ ¾ cup salsa mild or hot
- ▢ ¼ cup creamy peanut butter
- ▢ ¼ cup chicken broth
- ▢ 3 tablespoons soy sauce
- ▢ 3 tablespoons brown sugar
- ▢ 1 tablespoon lime juice
- ▢ 2 teaspoons Sambal oelek or to taste, optional
- ▢ 1 red bell pepper sliced
- ▢ 1 cup julienned carrots
- ▢ 8 ounces linguine
- ▢ chopped fresh cilantro green onion and crushed peanuts for garnish, optional
In a small skillet, heat the oil over medium heat. Add onion and cook until softened, about 3 minutes.
Add the onion to the bottom of a 6 qt slow cooker. Top with chicken.
In a medium bowl, combine salsa, peanut butter, broth, soy sauce, brown sugar, lime juice and sambal if using. Pour over the chicken.
Top with the carrots and bell pepper. Cover and cook on low for 3 ½ to 4 hours or on high for 2 to 3 hours, until the chicken is cooked through.
Transfer the chicken breasts to a bowl and shred using two forks.
Cook the linguine according to package directions. Reserve 1 cup of pasta water.
Add the linguine and shredded chicken with any juices to the slow cooker. Stir well, adding pasta water if needed. Cover and let the pasta rest for 2 to 3 minutes in the slow cooker to thicken before serving.
Garnish with cilantro, green onion and peanuts if desired.
Keep leftovers in an airtight container in the refrigerator for up to four days. Reheat in the microwave, or serve cold. Do not freeze.
Calories: 522 | Carbohydrates: 63g | Protein: 38g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 73mg | Sodium: 1460mg | Potassium: 899mg | Fiber: 5g | Sugar: 17g | Vitamin A: 1202IU | Vitamin C: 43mg | Calcium: 57mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Lunch, Main Course, Pasta, Slow Cooker
Cuisine American, Asian
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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