This was another make it or move it recipe that I made two weeks ago. But I forgot to upload the photos to my computer and they got lost in never never land during the move, and I finally rediscovered them last night. I apologize profusely for the photo quality. These were taken at 8 at night under the worst possible light in the history of mankind on my dining table in our old apartment. But, as with the last one, this was too delish to not share.
Anyway, this recipe was born out of the second half of the noodles in the box from the asian noodle soup that I made last week and some peanut butter that I bought for the dog. Don’t judge these recipes, people. They’re still totally delicious. And you can probably make them using mostly stuff that’s already sitting around your house. This one is also packed with protein with a combination of chicken, soy beans and peanut butter that will fill your tummy with happiness.
And don’t forget about the spice set giveaway, with over $100 worth of spices, on at my personal blog! Click here to enter now!
- 2 frozen boneless skinless chicken breasts
- 1 - 8 oz bag frozen edamame
- ½ cup chunky peanut butter
- ½ cup medium salsa
- ½ cup soy sauce
- 1 T sriracha
- 2 T honey
- 2 T Szechuan sauce
- 1.5 - 2 cups water
- 8 oz pad thai or other rice noodles
- Place chicken breasts in the slow cooker and smear some of the peanut butter over the top of them.
- Add remaining peanut butter, edamame, salsa, soy sauce, sriracha, honey, Szechuan sauce, and water to the slow cooker and mix to combine.
- Cook for 8 - 10 hours on low.
- Shred the chicken and add the dry noodles.
- Continue to cook on low for an additional hour.
- Serve hot.