This is super basic y’all. It is a cool trick to have up your sleeve. I guess that is pretty standard for crockpot recipes, but this one will take you, your family, and/or guests by surprise. The flavor is full and addicting! I love that I can dump a few ingredients into a pot, walk away to accomplish other pressing things, only to return to a treat that feels like restaurant grub. Honestly, it is the next best thing to takeout! Oh, and this one is fully kid-tested and kid-approved!!
Crockpot Chicken & Soba noodles with Coconut Peanut Sauce
1 can of coconut milk
3/4 cup unseasoned rice vinegar
1/2 cup brown sugar
7 bulbs of scallions
4 one inch tabs of ginger
2 cloves of garlic
1 tsp red pepper flakes
16 ounces of peanut butter, chunky preferably
1/2 cup Ponzu sauce, or soy sauce
1 tbls sesame oil
4 chicken breasts
fresh soba noodles (you can use dry but I love the texture of fresh)
Here is the big work, peeps! Lol. Use a processor to blend up your coconut milk with the garlic, ginger and scallions along with your brown sugar, soy sauce and peanut butter. It will save the time of running a knife through the produce, but of course you can alway take that route if a processor isn’t handy.I love the full flavor that the brown sugar gives this recipe.Do not even waste the time of trying to peel your ginger. Yes, you can do it….but whether chopping or whirling the whole ginger, the flavor is wonderful with the skin. I am all about cutting out those unnecessary steps! Ain’t got time for that!For this recipe, I used Ponzu sauce which is simply a citrusy soy sauce. If all you have on hand is regular soy sauce, don’t be shy. Go for it! It will still be a lusciously wonderful sauce in the end!I like to control my sweet in this recipe, that is why I prefer unseasoned rice vinegar. I want all the sugar to be coming from that brown sugar I added earlier.Whirl away!!Now just dump!Add in your four chicken breasts and the red pepper flakes.
As a last step, I drizzled over some sesame oil before shutting the lid and walking away.I set my crock pot to 4 hours on high, but you can adjust the hours longer if you set it to low.As a final step to serving, simply boil your soba and shred the chicken.
Dumping the chicken back into the pot to mix in with the sauce, it is time to eat!I love to freshen up the richness of this dish with some chopped scallions on top. If you happen to have some roasted peanuts on hand for a topping, the crunch will not disappoint!
This recipe should be a keeper for your week-night arsenal. I hope it saves you time and delights you with some warm comfort at the end of your day!