Slow Cooker Thai Peanut Noodles
This Slow Cooker Thai Peanut Noodles recipe brings the bold, creamy flavors of Thai cuisine right to your kitchen with minimal effort. Tender chicken simmers in a rich peanut-coconut sauce infused with garlic, ginger, and a touch of spice, then tossed with noodles for a comforting, takeout-style meal that’s perfect for busy weeknights.
Why You’ll Love This Recipe
As an experienced chef, I adore this dish because it’s a true set-it-and-forget-it wonder—your slow cooker does all the heavy lifting while building deep, layered flavors that taste like they came from a restaurant. The creamy peanut sauce clings beautifully to every noodle, balancing sweet, savory, tangy, and mildly spicy notes in every bite.
It’s family-friendly yet feels exotic, customizable for heat levels, packed with veggies for nutrition, and yields plenty of leftovers that taste even better the next day. Plus, it’s budget-friendly using pantry staples, requires almost no active cooking time, and delivers that irresistible Thai peanut aroma that fills your home and makes everyone hungry!
Slow Cooker Thai Peanut Noodles
Creamy, flavorful slow cooker Thai peanut chicken noodles with tender veggies and a rich sauce—easy, delicious weeknight dinner!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into chunks
- 1 can (14 oz) full-fat coconut milk
- ½ cup creamy natural peanut butter
- ¼ cup low-sodium soy sauce (or tamari)
- 3 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 2 tablespoons lime juice (plus more for serving)
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- 1 small onion, diced
- 2 cups chicken broth
- 8-10 oz rice noodles (or linguine)
- Optional: 1-2 teaspoons red curry paste or sriracha for heat
- Garnishes: chopped peanuts, fresh cilantro, lime wedges, green onions
Instructions
- Get your slow cooker ready and excited! Spray the inside lightly with oil or skip if yours is nonstick. Toss in the chunked chicken, diced onion, sliced bell pepper, and shredded carrots—this veggie base will soak up all those amazing flavors as it cooks.
- Whip up the magic peanut sauce. In a medium bowl (or blender for extra smoothness), whisk together the coconut milk, peanut butter, soy sauce, brown sugar, minced garlic, grated ginger, lime juice, and chicken broth until creamy and mostly lump-free. Taste it here—add a kick of curry paste or sriracha if you love spice!
- Pour and let the slow cooker work its wonders. Dump that gorgeous sauce right over the chicken and veggies. Give everything a gentle stir to coat evenly. Pop the lid on—your kitchen is about to smell incredible!
- Set it and forget it. Cook on LOW for 6 hours or HIGH for 3 hours. The chicken will become fork-tender and shred easily, and the sauce thickens into pure comfort.
- Shred like a pro. Once done, open the lid (careful of steam!), remove the chicken pieces to a plate, and shred them with two forks. Return the shredded chicken to the slow cooker and stir everything together—the sauce will cling beautifully.
- Cook those noodles perfectly. While the chicken shreds, boil your rice noodles according to package directions (usually 3-5 minutes for al dente). Drain well—don't rinse, as the starch helps the sauce stick!
- Combine for maximum deliciousness. Add the cooked, drained noodles straight into the slow cooker. Toss gently but thoroughly so every noodle gets coated in that creamy, nutty sauce. If it seems too thick, splash in a bit more broth.
- Taste and tweak. Give it a quick taste—add extra lime juice for zing, more soy for saltiness, or a drizzle of honey if you want sweeter. This is your dish—make it sing!
- Plate it up beautifully. Scoop generous portions into bowls. Sprinkle with chopped peanuts for crunch, fresh cilantro for brightness, sliced green onions if you like, and a lime wedge on the side for squeezing.
- Dig in and enjoy the compliments! Serve hot and watch everyone go back for seconds. This cozy, flavorful meal is pure happiness in a bowl—Thai takeout vibes without leaving home.
Notes
- Rice noodles are best added at the end to stay perfectly textured—pre-cooking them separately prevents over-softening.
- For gluten-free, use tamari and rice noodles.
- Adjust heat to taste; start mild for kids and add spice individually.
- Leftovers reheat wonderfully—just add liquid as needed.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 454Total Fat 23gSaturated Fat 10gUnsaturated Fat 13gCholesterol 97mgSodium 1066mgCarbohydrates 21gFiber 4gSugar 12gProtein 43g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks
- Use natural creamy peanut butter for the smoothest sauce (avoid ones with added oils that can separate).
- For extra tenderness, opt for chicken thighs over breasts—they stay juicier during long cooking.
- Add noodles at the very end to prevent mushiness; rice noodles work best as they absorb the sauce without getting soggy.
- Taste and adjust seasoning after shredding the chicken—add more lime for brightness or sriracha for heat.
- If the sauce thickens too much, stir in a splash of broth or coconut milk before adding noodles.
- Garnish generously with chopped peanuts, cilantro, and lime wedges for crunch, freshness, and that classic Thai finish.
- Prep veggies the night before to make mornings even easier.
Ingredients Notes
The star here is the creamy peanut butter, which creates that signature velvety sauce—choose a good-quality natural one without hydrogenated oils for authentic flavor and better texture. Coconut milk adds richness and subtle sweetness; full-fat gives the creamiest result, but light works for a lighter version. Soy sauce brings umami and saltiness (use low-sodium to control seasoning, or tamari for gluten-free).
Fresh garlic and ginger are essential for that aromatic Thai base—mince them finely or grate for even distribution. Brown sugar balances the savory elements with a gentle caramel note. Lime juice adds bright acidity to cut through the richness. Chicken (breasts or thighs) becomes melt-in-your-mouth tender after slow cooking.
Veggies like bell peppers, carrots, and onions add color, texture, and natural sweetness. Rice noodles are ideal as they soak up the sauce perfectly without overpowering it. Optional add-ins like red curry paste or sriracha let you dial up the authentic Thai heat.
Variations and Substitutions in Long Form
Make it vegetarian by swapping chicken for chickpeas, tofu cubes, or extra veggies like broccoli, mushrooms, or snap peas—add them in the last hour to keep crisp-tender. For a spicier kick, stir in red curry paste or sriracha to the sauce base.
Use almond butter instead of peanut for a nutty twist (great for allergies). Gluten-free? Swap soy sauce for tamari and use rice noodles or gluten-free spaghetti. For a lighter sauce, substitute light coconut milk or part broth. Add protein variety with shrimp (add in last 30 minutes) or pork tenderloin. Boost veggies with spinach or kale stirred in at the end for wilting.
For a creamier version, blend in extra peanut butter or a touch of sesame oil. Kid-friendly tweak: reduce spice and add more brown sugar or honey. Try zucchini noodles for a low-carb spin, though traditional rice noodles hold up best in the slow cooker.
Storage Options
Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen beautifully overnight! Reheat gently on the stovetop or microwave with a splash of broth or water to loosen the sauce—stir frequently to prevent sticking. For longer storage, freeze in portions (without noodles if possible, as they can soften) for up to 2-3 months; thaw overnight in the fridge and reheat, adding fresh-cooked noodles. Noodles absorb sauce in storage, so extra liquid helps revive them.
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