Crockpot Peanut Butter Noodles with Chicken
Crockpot peanut butter noodles that taste like takeout lo mein. Chicken slow cooks in a peanut sauce, then gets tossed with soba and edamame.
Servings: 6 servings
Calories: 397kcal
Ingredients
- ¼ cup peanut butter creamy
- 3 tablespoon coconut aminos or tamari
- 1 tablespoon sesame oil
- 1 tablespoon sriracha
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon fresh ginger grated (or ½ teaspoon ground ginger)
- 3 garlic cloves minced
- ¼ cup chicken broth low-sodium
- 1½ lb chicken breast cut into 1-inch chunks
- 1 red bell pepper diced
- 1 cup shelled edamame frozen
- 8 oz soba noodles I used Lotus Foods
- Green onions for topping
- Sesame seeds for topping
Instructions
- Add the peanut butter, coconut aminos, sesame oil, sriracha, rice vinegar, maple syrup, ginger, garlic, and chicken broth to the crockpot. Whisk until smooth.¼ cup peanut butter, 3 Tbsp coconut aminos, 1 Tbsp sesame oil, 1 Tbsp sriracha, 1 Tbsp rice vinegar, 1 Tbsp maple syrup, 1 tsp fresh ginger, 3 garlic cloves, ¼ cup chicken broth
- Add the chicken and toss to coat. Cover and cook on LOW for 3 hours or HIGH for 1 to 2 hours, until the chicken is cooked through.1½ lb chicken breast
- Stir well to loosen the sauce. Add the bell pepper and edamame, turn the crockpot to HIGH, cover, and cook 15 minutes, until the pepper is tender.1 red bell pepper, 1 cup shelled edamame
- Meanwhile, cook the soba noodles until al dente according to package directions. Drain and rinse.
- Add the noodles to the crockpot and toss until coated.8 oz soba noodles
- Serve warm topped with green onions and sesame seeds.Green onions, Sesame seeds
Nutrition
Calories: 397kcal | Carbohydrates: 40g | Protein: 35g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 742mg | Potassium: 748mg | Fiber: 2g | Sugar: 5g | Vitamin A: 659IU | Vitamin C: 29mg | Calcium: 53mg | Iron: 2mg