I like to serve these Thai peanut noodles with green onion or cilantro for pops of color and fresh flavor. —Catherine Cebula, Littleton, Massachusetts
Slow-Cooker Thai Peanut Noodles
Slow-Cooker Thai Peanut Noodles
Prep Time
35 min
Cook Time
2 hours 30 min
Yield
6 servings
Ingredients
- 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
Directions
- 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.
- 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; set aside. During last 10 minutes of cooking, stir cooked pasta and mushrooms into slow cooker. If desired, sprinkle with green onion.
Nutrition Facts
1-1/3 cups: 378 calories, 11g fat (2g saturated fat), 63mg cholesterol, 436mg sodium, 37g carbohydrate (5g sugars, 2g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 2 fat, 1 vegetable.
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