Crockpot Thai Peanut Noodles

Tonight we had a crockpot meal that I found on 365 Days of Slow Cooking, which is a blog by Karen, a SAHM that has set a goal of using the crockpot everyday for a year... this goal seems to be a theme these days, doesn't it? It seems like there are so many blogs devoted to this same task. I love it because I find lots of tasty new recipes! And who doesn't like to use their crockpot? It really can't get any easier to prepare a healthy, great-tasting meal that is waiting for you when you get home! Anyway, back to the meal... this was very good - we all ate it and enjoyed it. It has a wonderful flavor. Kevin and I both added a few squirts of Sriracha chili sauce for a little kick, but its definitely not necessary. Very easy prep and I loved that there was grated zucchini in the sauce and its totally hidden. Its a great way to sneak in even more veggies with kids (and picky husbands!). :)

Thai Peanut Noodles

12 oz. linguine or spaghetti, cooked (I used buckwheat noodles)
2 garlic cloves
2/3 c. chunky peanut butter
1 cube chicken bouillon (I used Organic Better than Bouillon)
1 cup water
1 lb boneless, skinless chicken breasts, cut into 1 inch cubes
1 c. shredded zucchini (I used more than this... probably about 1 2/3 cups or so... a medium zucchini)
1/3 c. soy sauce
1-2 tsp sugar
(Sriracha chili sauce, optional and to taste)

Dissolve the bouillon into water.

Add garlic, peanut butter, bouillon, chicken, zucchini, soy sauce, and sugar to a 3 quart crockpot (I used a 4-quart). Cook on low for 4-5 hours or high for 2-3 hours. Stir until smooth.

Meanwhile, cook your pasta to al dente. Serve chicken and sauce over pasta.

Garnish with peanuts, if desired (I did not).

Serves 4.

(Adding some grated carrots would be great in this, too... I'd eliminate the sugar then, I think, since carrots are so sweet.)