Slow-Cooker Thai Peanut Noodles
I like to serve these Thai peanut noodles with green onion or cilantro for a pop of color and fresh flavor. —Catherine Cebula, Littleton, Massachusetts
Ingredients
- 1-1/2 pounds boneless skinless chicken breasts, cut into 3/4 inch cubes
- 1 medium onion, chopped
- 3/4 cup salsa
- 1/4 cup creamy peanut butter
- 2 tablespoons black bean sauce
- 1 tablespoon reduced-sodium soy sauce
- 8 ounces uncooked linguine
- 1 tablespoon canola oil
- 1/2 pound sliced baby portobello mushrooms
- Thinly sliced green onions, optional
