Slow Cooker Chicken Peanut Noodles

Peanut 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!

A slow cooker with finished peanut noodles.

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!

Ingredients to make slow cooker peanut noodles, with labels including brown sugar, oil, peanuts, soy sauce, pepper, onion, cilantro, lime, carrots, linguini, salsa, chicken breasts, broth, peanut butter

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!

Mixing up sauce ingredients to make peanut noodles

Adding sauce ingredients to a slow cooker to make peanut noodles

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.

A bowl of slow cooker chicken peanut noodles

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.

Did you love this Slow Cooker Chicken Peanut Noodles recipe? Leave a comment and rating below.

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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

Cook ModePrevent your screen from going dark

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.

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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