Crockpot Thai Peanut Noodles

Savor Crockpot Thai Peanut Noodles, a creamy, flavorful dish with tender chicken, colorful veggies, and rice noodles in a rich peanut sauce infused with coconut, lime, and ginger. This easy slow-cooker meal brings Thai takeout taste home.

Why You’ll Love This Recipe

Crockpot Thai Peanut Noodles is a game-changing dinner that combines the addictive creamy-spicy-sweet flavors of Thai peanut sauce with the convenience of the slow cooker—juicy chicken and crisp veggies simmer in a fragrant coconut-peanut broth while rice noodles soak up every bit of goodness. It’s naturally gluten-free (with tamari), customizable for heat, and loved by kids and adults alike. Perfect for busy weeknights when you want something exotic yet comforting without standing over a wok. The sauce is rich but balanced with lime and ginger, and leftovers taste even better. This recipe turns simple ingredients into a restaurant-quality meal that feels like a treat.

Recipe Tips and Tricks

• Use Natural Peanut Butter → No added sugar/oil for healthier sauce.
• Add Noodles Last → Prevents mushiness (last 15–20 min).
• Whisk Sauce Separately → Ensures smooth, lump-free peanut butter.
• Double Ginger → Fresh + ground for layered flavor.
• Finish with Lime → Brightens the rich sauce dramatically.
• Garnish Generously → Peanuts, cilantro, and lime wedges make it pop.

Yield: 8 Servings

Crockpot Thai Peanut Noodles

Print

Creamy Thai peanut noodles with chicken and veggies—easy crockpot comfort.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 20 minutes

Total Time 6 hours 35 minutes

Ingredients

• ¼ cup honey or brown sugar
• ¼ cup lime juice
• ¼ cup low-sodium soy sauce or tamari
• ½ cup natural peanut butter
• 1 can (14 oz) full-fat coconut milk
• 1 cup snow peas
• 1 red bell pepper, sliced
• 1 tbsp fresh ginger, grated
• 2 carrots, julienned
• 2 lbs boneless chicken thighs, cut into chunks
• 2 tbsp sriracha (optional)
• 4 cloves garlic, minced
• 8 oz rice noodles
• Toppings: chopped peanuts, cilantro, lime wedges

Instructions

1. Prep Chicken → Cut thighs into bite-sized pieces.
2. Whisk Sauce → Combine peanut butter, coconut milk, soy sauce, lime juice, honey, garlic, ginger, sriracha.
3. Layer Crockpot → Place chicken at bottom.
4. Add Veggies → Layer bell pepper and carrots.
5. Pour Sauce → Cover chicken and veggies completely.
6. Slow Cook → Low 6 hours or high 3 hours until chicken is tender.
7. Add Snow Peas → Stir in snow peas last 30 minutes.
8. Cook Noodles → Add dry rice noodles; cook on high 15–20 min until tender.
9. Taste & Adjust → Add more lime or soy if needed.
10. Serve → Ladle into bowls, top with peanuts, cilantro, lime—enjoy this creamy delight!

Notes

• Add noodles last to prevent mushiness.
• Natural peanut butter may separate—whisk sauce well.
• Snow peas last 30 min keep them crisp.
• Leftovers thicken—add broth when reheating.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 430Total Fat 23gSaturated Fat 9gUnsaturated Fat 14gCholesterol 138mgSodium 767mgCarbohydrates 25gFiber 3gSugar 11gProtein 34g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Chicken → Boneless thighs for juiciness; breasts for leaner.
• Peanut Butter → Natural creamy; almond butter alternative.
• Coconut Milk → Full-fat for richness; light for lower calories.
• Rice Noodles → Flat pad Thai style; soak or add dry.
• Veggies → Bell peppers, carrots, snow peas for color and crunch.
• Fish Sauce → Adds umami; soy sauce or tamari substitute.
• Lime → Fresh juice and zest for brightness.
• Ginger & Garlic → Fresh for authentic Thai flavor.

Variations and Substitutions

• Vegan → Omit chicken; add tofu or extra veggies.
• Low-Carb → Shirataki or zucchini noodles.
• Spicy → Extra sriracha or red pepper flakes.
• Nut-Free → Sunbutter + soy sauce.
• Protein → Shrimp or pork.
• Veggie Boost → Broccoli, mushrooms, or spinach.

Storage Options

• Refrigerator → Airtight container up to 4 days.
• Freezer → Freeze sauce + chicken up to 3 months (add fresh noodles).
• Reheating → Warm with splash of broth or coconut milk.

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