This dinner was a definite hit: Slow Cooker Hoisin Peanut Noodles came out perfectly after being cooked low and slow in the Crock-Pot. The combination of hoisin, creamy peanut butter, soy, ginger and garlic made a unique, savory sauce that had everyone going back for seconds — and even thirds.
How to make Slow Cooker Hoisin Peanut Noodles
To simplify the process, I mixed the sauce the night before and refrigerated it so it was ready the next morning. The sauce blends hoisin sauce, creamy peanut butter, soy sauce, fresh lime juice, garlic and ginger; a touch of Sriracha is optional if you like some heat.
In the morning I placed two pounds of meat in the slow cooker — pork chops or chicken breasts both work well — then topped it with a diced onion and a cup of shredded carrots. I used boneless pork chops and saved time by buying pre-shredded carrots.
Pour the prepared sauce over the meat and vegetables, stir gently to distribute the sauce evenly, then set the slow cooker to low. Let it cook for 6 to 8 hours until the meat is tender enough to shred easily.
When the meat is done, shred it right in the slow cooker using two forks. I like to keep the juices and sauce in the cooker so the noodles soak up the flavor.
This recipe uses rice noodles, which usually give two preparation options on the package: boil or soak in hot water. I prefer soaking them in hot water for about 10 minutes, then draining, because boiling can make rice noodles mushy if they’re overcooked.
After draining the soaked noodles, add them to the slow cooker and stir them into the hoisin-peanut sauce and shredded meat. Let everything warm together for about 10 more minutes on low so the noodles absorb the sauce and finish settling.
Top Slow Cooker Hoisin Peanut Noodles with fresh cilantro and chopped peanuts
Finish the dish with a generous sprinkle of chopped peanuts, fresh cilantro and lime wedges. These additions brighten the flavors and add a satisfying crunch that balances the rich peanut-hoisin sauce.
Recipe details
Slow Cooker Hoisin Peanut Noodles
A simple slow-cooker meal that combines hoisin and peanut flavors with tender shredded pork or chicken and rice noodles for a comforting, crowd-pleasing main course.
Prep time: 10 minutes • Cook time: 6–8 hours • Serves: 6 • Calories: 446 kcal
Author: Cheri Renee
Ingredients
- (15-ounce) bottle hoisin sauce
- 1/2 cup peanut butter
- 1/2 cup soy sauce
- 1 tablespoon lime juice
- 1 tablespoon garlic paste or minced garlic
- 1 tablespoon ginger paste or minced ginger
- 1–2 tablespoons Sriracha (optional)
- 2 pounds boneless chicken breasts or pork chops
- 1 onion, diced
- 1 cup shredded carrots
- (8-ounce) package rice noodles
- Chopped peanuts, lime wedges, and cilantro for garnish
Instructions
- Whisk together the hoisin sauce, peanut butter, soy sauce, lime juice, garlic, ginger and Sriracha in a bowl.
- Place the chicken or pork, diced onion and shredded carrots in the slow cooker. Pour the sauce over the top and stir to combine. Cook on low for 6 to 8 hours.
- Shred the meat in the slow cooker with two forks when cooked through. Prepare the rice noodles according to the package directions (soaking in hot water for about 10 minutes works well).
- Add the drained rice noodles to the slow cooker, stir to combine, and cook 10 more minutes on low so the noodles absorb the sauce. Serve with cilantro, lime wedges and chopped peanuts.
Tips and variations
Substitute chicken for pork if you prefer, or use a mix of both. For a vegetarian version, swap the meat for firm tofu or a medley of vegetables and extend the cooking time only as needed for tenderness. If you like extra spice, increase the Sriracha or add a dash of chili oil when serving. To prevent noodles from becoming too soft, rinse them under cool water right after soaking and add them to the slow cooker just before serving.
More slow cooker recipes you might like
Slow Cooker Thai Peanut Chicken
Spicy Shrimp Peanut Noodles
Slow Cooker Sriracha Chicken Noodle Soup
If you try this recipe, garnish each plate with fresh cilantro, a squeeze of lime and chopped peanuts for the best balance of flavors and textures. It freezes well in portions, so leftovers make an easy lunch or weeknight dinner the next day.
My cookbook is available — a collection of favorite grill and smoker recipes and tips.
