Crockpot Peanut Noodles with Chicken

Ingredients

• 0.25 cup Creamy peanut butter
• 3 tbsp Coconut aminos (Or tamari)
• 1 tbsp Sesame oil
• 1 tbsp Sriracha
• 1 tbsp Rice vinegar
• 1 tbsp Maple syrup
• 1 tsp Fresh ginger (Grated; alternatively, use ground ginger)
• 3 Garlic (Cloves, minced)
• 0.25 cup Low-sodium chicken broth
• 1.5 lb Chicken breast (Cut into 1-inch chunks)
• 1 Red bell pepper (Diced)
• 1 cup Shelled edamame (Frozen)
• 8 oz Soba noodles (Lotus Foods brand used)
• Green onions (For topping)
• Sesame seeds (For topping)

Steps

1. 1

   Add the peanut butter, coconut aminos (or tamari), sesame oil, sriracha, rice vinegar, maple syrup, ginger, garlic, and chicken broth to the crockpot. Whisk until the sauce is smooth.

2. 2

   Add the chicken chunks and toss to coat them in the sauce.

3. 3

   Cover and cook on LOW for 3 hours or HIGH for 1–2 hours, until the chicken is cooked through.

4. 4

   Stir well to loosen the sauce.

5. 5

   Add the diced bell pepper and frozen edamame. Set the crockpot to HIGH, cover, and cook for 15 minutes, until the pepper is tender.

6. 6

   Meanwhile, cook the soba noodles according to the package directions until al dente.

7. 7

   Drain and rinse the noodles.

8. 8

   Add the noodles to the crockpot and toss until they are coated in the sauce.

9. 9

   Serve warm, topped with green onions and sesame seeds.

Notes

The source does not specify quantities for the green onion or sesame seed toppings. Soba noodle package cooking times may vary.

Nutrition per serving

• main
• slow-cooker
• dinner
• peanut
• spicy
• dairy-free