Chicken Recipe Collection

Slow-Cooker Thai Peanut Noodles

I like to serve these Thai peanut noodles with green onion or cilantro for a pop of color and fresh flavor.


  • 1-1/2 pounds boneless skinless chicken breasts, cut into 3/4 inch cubes
  • 1 medium onion, chopped
  • 3/4 cup salsa
  • 1/4 cup creamy peanut butter
  • 2 tablespoons black bean sauce
  • 1 tablespoon reduced-sodium soy sauce
  • 8 ounces uncooked linguine
  • 1 tablespoon canola oil
  • 1/2 pound sliced baby portobello mushrooms
  • Thinly sliced green onions, optional



  1. Place the chicken and onion in a 4-qt. slow cooker. Combine salsa, peanut butter, black bean sauce and soy sauce; add to slow cooker. Cook, covered, on low 2-1/2 to 3-1/2 hours or until chicken is tender.
  2. Meanwhile, prepare pasta according to package directions; drain. In a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender, 6-8 minutes. During last 10 minutes of cooking, stir cooked pasta and mushrooms into slow cooker. If desired, sprinkle with green onions.