Slow-Cooked Peanut Butter Chicken and Ramen Noodles

Slow-Cooked Peanut Butter Chicken and Ramen Noodles


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Juicy chunks of chicken covered in peanut butter sauce have been warmed up in the crockpot with an array of brightly-colored vegetables. Ramen noodles stirred in at the end add strands of tender perfection to the complete meal.

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Time needed

15 min preparation + 6-8 hour cooking

Serving Size / Yield

6-8 servings


  • 1 Tbs. Soy Sauce
  • 1 13.5 oz. can Light Coconut Milk
  • 1/2 C. Reduced-Fat Creamy Peanut Butter
  • 1 tsp. Chili Powder
  • 1 tsp. Minced Garlic
  • 1 Green Bell Pepper, stemmed, seeded, and sliced
  • 1 Red Bell Pepper, stemmed, seeded, and sliced
  • 1/2 C. Bean Sprouts
  • 2 lb. Boneless Skinless Chicken Breasts, diced
  • 2 3 oz. packages Ramen Noodles
  • 2 Green Onion Stalks, white and green parts only, chopped

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Combine soy sauce, coconut milk, peanut butter, and chili powder with 3 cups of water in a large slow cooker. Stir in garlic, green pepper, red pepper, bean sprouts, and diced chicken. Cook on low for 6-8 hours or until chicken is tender and a thermometer inserted into chicken registers 165 degrees. Stir the ramen noodles into the crock, putting the seasoning packets aside for now. Increase heat to high and cook for 10-15 more minutes until noodles are tender. Add seasoning packets to taste as needed. Garnish with green onions before serving.

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