The peanut noodles made in the pot don’t have the exotic flavor of the restaurant waiting!
Tender chicken breasts and veggies slow-cook in creamy peanut butter and quickly delicious with linguine sauce!
- smell: While these ingredients seem to be a weird combination, this dish is full of bold savory flavor with a sweet taste of peanut butter. Salsa sauce and sambal added a proper amount of kick!
- Skill Level: Super simple! Simply throw everything into the slow cooker and let it do the job.
- Preparation Note: Save some pasta in case of the sauce in step 7.
- Budget Tips: Consume all the remaining chicken and vegetables in the refrigerator, or use frozen pepper and carrots to save money and reduce preparation time.
- Swap: Swap the chicken for shrimp or tofu, or use almond butter instead of peanut butter. Spaghetti or rice noodles work great, not linguine!
Chicken Noodle Ingredient Tips
- chicken: I use boneless chicken breasts in this recipe, but you can also use boneless thighs.
- Sasha: Choose any brand of tomato-based salsa. I use this.
- Peanut Butter: This recipe was tested only with regular peanut butter, not the isolated all-natural type.
- smell: The soy sauce adds a salty and umami flavor. If possible, use fresh lemon juice and extra wedges to serve.
- vegetable: Thin or chopped Bell peppers and carrots add color and crunch on the peanut surface. You can also throw some diced garlic, peas, chestnuts, small broccoli flowers or diced zucchini.
- Noodle: Linguine, spaghetti or rice noodles work in this recipe.
Variations: Top with slow simmered peanut noodles, chopped cilantro, green onions, sprinkled with red pepper flakes, chopped peanuts, sesame seeds and a splash of lemon juice for a splash of delicious flavor!
How to Make Slow Cooker Peanut Noodles
- Stir the sauce ingredients together.
- Cook onion, chicken breast, carrots and pepper, stuffed with sauce, cook for a few hours (Full recipe below).
- Cook and drain the lin base.
- Chop the chicken and stir it back into the pan with cooked language and sauce.
Serve with sesame, scallion or coriander.
Store and heat leftovers
Keep the remaining peanut noodles in the covered container in the refrigerator for up to 4 days. Enjoy the peanut noodles chill, wrap in a buttered lettuce cup, and add a refreshing salad or reheat portion to the microwave or stovetop.
Do you like this slow cooker peanut pasta recipe? Leave a comment and rate it below.
Slow-cooked chicken peanut noodles
The tender chopped chicken in the spicy peanut butter slowly cooked the language noodles.
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In a small skillet, heat the oil over medium heat. Add the onions and cook until tender, about 3 minutes.
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Add the onion to the bottom of the 6 QT slow cooker. Put chickens on top.
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In a medium bowl, mix salsa, peanut butter, soup, soy sauce, brown sugar, lime juice and samba together. Pour on the chicken.
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Carrots and pepper are topped with them. Cover and cook on low 3½ to 4 hours, or on high 2 to 3 hours, until the chicken is cooked through.
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Transfer the chicken breast to a bowl and chop with two forks.
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Cook linguine according to the packaging instructions. Reserve 1 cup of pasta water.
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Add linguine and chopped chicken to the slow cooker. Stir well and add pasta water if needed. Cover and let the pasta rest in a slow cooker for 2 to 3 minutes before serving.
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Garnish with coriander, shallots and peanuts if needed.
Keep leftovers in an airtight container in the refrigerator for up to four days. Reheat in the microwave, or cool it in. Don’t freeze.
Calories: 522 | carbohydrate: 63g | protein: 38g | Fatty: 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
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Chicken, dinner, main course, lunch, main course, pasta, slow cooker
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