Slow Cooker Thai Turkey Noodle Bowls
So, I have something to confess when it comes to slow cooker recipes.
Even though most people seem to prefer (they even beg me for!) slow cooker recipes where you just dump all the ingredients into the pot, set the timer for eight hours, and then dig in – those are not my favorite.
Yes, they are simple and quick to prepare and don’t require many dishes. It works well for crockpot soups, and if you like that method, you’ll like my Slow Cooker Lentil & Sausage Soup.
But I find that many slow cooker recipes end up tasting, for a lack of a better description, “one note.”
Everything that comes out of the pot just tastes the same, bite after bite. Especially with poultry and meat dishes.
So lately, I’ve been relying on the slow cooker for an easy way to cook tender meat, and then throwing a flurry of fresh ingredients at the situation after it finishes cooking, for a much livelier and more inviting meal.
These Slow Cooker Thai Turkey Noodle Bowls are a perfect example of MY idea of a great slow cooker recipe.
I started by putting a package of JENNIE-O® All Natural Turkey Breast Tenderloin in the slow cooker, along with with some coconut milk, peanut butter and soy sauce.
After a low and slow eight hours, the turkey should be practically falling apart and ready to be shredded with a fork.
Toss the shredded turkey with some rice noodles, cabbage (I had some left over from cabbage potato soup and corned beef egg rolls), carrot and cucumber, and then jazz things up.
Cilantro, mint, green onions, peanuts, serrano peppers, lime juice and hot sauce are all great options here.
You can even prep these garnishes a day in advance so that the moment the slow cooker beeps that it’s done, you’re ready to eat.
Add as many or few garnishes as you wish, and then dig in!
Slow Cooker Thai Turkey Noodle Bowls
- 1/2 cup coconut milk
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 package (24 ounces) JENNIE-O® All Natural Turkey Breast Tenderloin
- 1 package (14 ounces) stir-fry rice noodles
- 2 medium carrots, shredded or or cut into ribbons using a peeler
- 1/2 English cucumber, shredded
- 1/2 small red cabbage, shredded
- Chopped cilantro, chopped mint, chopped peanuts, sliced green onions, sliced serrano peppers, hot sauce and/or limes, for serving
- In slow cooker, stir together coconut milk, peanut butter and soy sauce. Add turkey and stir until well combined. Cover and cook on high 4 hours or on low 8 hours.
- Remove turkey from slow cooker with slotted spoon; transfer to cutting board and coarsely shred. Transfer shredded turkey to large bowl and cover to keep warm. Turn slow cooker off. Leave liquid in slow cooker with lid off. Liquid will thicken as it sits while you prepare the noodles.
- Prepare noodles according to package directions. Drain and add noodles to bowl with turkey. Add carrots, cucumber, cabbage and some of the liquid from the slow cooker; toss until well combined. Add more liquid from slow cooker to reach desired level of "sauciness."
- Divide noodle mixture between 6 bowls and serve with cilantro, mint, peanuts, onions, peppers, hot sauce and/or limes.
Home Chef Tip: Canned coconut milk settles as it sits on store shelves, with the fat rising to the top and the coconut water settling to the bottom. Even shaking the can isn't usually enough. So, when using canned coconut milk, it's a good idea to dump the entire contents of the can into a medium bowl and whisk them before proceeding with the recipe.
More great slow cooker recipes:
- Slow Cooker Chicken Parmesan Soup – the #1 most popular recipe on Foxes Love Lemons.
- Slow Cooker Chicken Apple Cider Chili – bookmark this for fall!
- Slow Cooker Barley Risotto – a great side dish or entree.
- Slow Cooker Chicken Burrito Bowls – better than takeout!
- Crockpot Taco Soup – make a batch and freeze some for another meal!
Disclosure: As a member of the Jennie-O Switch Circle, this was a sponsored post written by me on behalf of Jennie-O. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.
I’m really excited to try this recipe! I was wondering — have you ever tried cooking the meat in an instant pot instead of slow cooker? I have a brand new slow cooker and am still slightly wary of leaving it all day so was curious if there was a different option.
Hi Susan – I have not tried an Instant Pot for this recipe yet, but it’s my goal this year to make more IP recipes. Stay tuned 🙂
What do you think about using ground turkey as opposed to the tenderloin?
Hi Paula – I haven’t tried this with ground turkey, so I’m just not sure. I’m worried it may get overcooked in the slow cooker.
I am late finding this site but I just made this exactly as written and my whole family loves it. We added the green onions, cilantro, peanuts and poblano peppers when serving and it is so YUMMY! My kids said this recipe is a keeper!
I am so gald to hear that, Megan. Happy New Year!
Tried this tonight and Loved it!! The flavors are so intense and so varied. I don’t add any hot sauce or peppers but I think I’ll add red bell pepper slices next time
So light and the peanut sauce is so good, I could way it up by itself! I use a spatula to stir the coconut milk.
The ingredients could go inside rice paper for fresh spring rolls. I’d love a Hawaiian version to serve over time with pineapple and other toppings.
Thanks so much!
I am so glad you liked it so much, Janet!
This Sounds absolutely amazing! I can’t wait to try this! It looks amazing! Thanks for sharing this recipe!
This recipe does a great job hitting the spot when craving Thai food. I think the turkey is a good choice because it takes on favors so well. I loved the peanut-y sauce!
The funny thing about the recipe is that I remember you were gone and I ate the leftovers from your shoot for dinner. It was sooooooo spicy because you used extra serranos and a hit of siracha for the photo. Haha. The life of a blog husband.
Thanks, Lori. If you want to try the yogurt, I got the instructions from Daring Gourmet. It’s easy and comes out really good. We just got back this week from 6 weeks at the beach. It’s good to be home and we’re doing very well.
I think I mostly use my slow cooker to make yogurt and granola. I hadn’t thought about the flavor of slow-cooker dishes, but I think you are right. And I, too, prefer more lively flavor. So I think I would enjoy this dish.
Oh, a slow cooker would really be PERFECT for yogurt, where you actually *want* each bite to taste the same, bite after bite. Hope you’ve been well, Susan!
This looks delicious, I am excited to try this recipe!
Thanks so much, Mary. Have a great week!