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Slow Cooker Chicken Peanut Noodles

This Slow Cooker Chicken Peanut Noodles recipe combines tender chicken with flavorful peanut sauce and noodles for a hearty meal that's easy to prepare. Perfect for busy weeknights, this dish is an excellent choice for families looking for a comforting and delicious dinner.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Asian
Servings 4 People
Calories 520 kcal

Equipment

  • 1 slow cooker
  • 1 mixing bowl
  • 1 measuring cups and spoons
  • 1 stirring spoon
  • 1 cutting board

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 cup peanut butter
  • ½ cup soy sauce
  • ¼ cup honey
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 1 cup chicken broth
  • 8 ounces rice noodles Cook according to package instructions.
  • 1 cup shredded carrots
  • ½ cup chopped green onions For garnish.
  • to taste chopped peanuts For garnish.

Instructions
 

  • In a mixing bowl, combine the peanut butter, soy sauce, honey, sesame oil, minced garlic, grated ginger, and chicken broth. Mix until smooth to create the peanut sauce.
  • Place the boneless chicken breasts at the bottom of the slow cooker. Pour the peanut sauce mixture over the chicken, making sure it is well coated.
  • Cover the slow cooker and cook on low for 6 hours, or until the chicken is tender and easily shredded with a fork.
  • About 30 minutes before serving, cook the rice noodles according to package instructions. Drain and set aside.
  • Once the chicken is cooked, shred it in the slow cooker using two forks and stir to mix it with the sauce.
  • Add the rice noodles and shredded carrots to the slow cooker, mixing well to combine everything.
  • Let it sit for an additional 10 minutes on the low setting to warm everything through.
  • Serve the chicken peanut noodles garnished with chopped green onions and chopped peanuts.

Notes

You can adjust the spiciness of the dish by adding red pepper flakes or a bit of sriracha to the peanut sauce.
For a vegetarian option, replace the chicken with tofu or tempeh.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.