This little slow cooker supper comes straight out of the kind of make-do cooking my parents talked about from the Depression years: simple, filling, and built from whatever was on hand. You drop thick peanut butter right onto a bed of raw snapped spaghetti, add just two more pantry ingredients and some water, and let the slow cooker do the rest. The noodles soak up the sauce, the peanut butter melts down into something creamy and comforting, and you end up with a bowl of stick-to-your-ribs peanut noodles that feels like a hug at the end of a long day. It’s not fancy, but it’s cheap, easy, and always a yes in my house when supper needs to practically cook itself.
Serve these peanut noodles hot in deep bowls, with a sprinkle of black pepper or red pepper flakes if you like a little kick. A simple side of sliced cucumbers or carrot sticks adds some crunch and freshness without much effort. If you have it on hand, a handful of chopped peanuts or green onions scattered over the top makes it feel a bit special. A glass of cold milk or iced tea fits right in with this humble, homey meal.
Slow Cooker 4-Ingredient Depression Era Peanut NoodlesServings: 4
Ingredients
8 oz dry spaghetti, snapped into thirds
1 cup thick peanut butter (chunky or creamy, but on the firm side)
3 cups water
1/4 cup soy sauce
Directions
Lightly grease the inside of your slow cooker crock with a bit of oil or nonstick spray to help keep the noodles from sticking too much.
Snap the dry spaghetti into thirds with your hands and scatter it evenly across the bottom of the slow cooker in a loose layer.
In a large measuring cup or bowl, stir together the water and soy sauce until well combined.
Slowly pour the water–soy sauce mixture over the dry snapped spaghetti, making sure most of the noodles are moistened. It’s fine if a few ends are sticking up; they’ll soften as they cook.
Using a spoon, scoop the thick peanut butter and drop it in several large dollops directly on top of the raw spaghetti and liquid. Aim to space the peanut butter around the crock so it melts and spreads more evenly as it cooks.
Cover the slow cooker with the lid. Cook on LOW for 2 to 2 1/2 hours, until the spaghetti is tender. Avoid lifting the lid during the first 1 1/2 hours so you don’t lose heat and moisture.
After about 2 hours, remove the lid and use a sturdy spoon or tongs to stir everything together very well. The peanut butter will have softened and begun to melt; mix until the noodles are coated in a creamy, glossy sauce. If the mixture seems too thick, stir in a few tablespoons of hot water at a time until it reaches the consistency you like.
Taste and adjust seasoning. If you want it saltier, add a tiny splash more soy sauce; if it’s too salty, stir in a spoonful more peanut butter and a bit of water to balance it out.
Turn the slow cooker to WARM and let the noodles sit for 5 to 10 minutes to thicken slightly before serving. Stir once more just before ladling into bowls.
Variations & Tips
For a little extra nutrition and color, you can stir in 1 to 2 cups of frozen mixed vegetables or peas during the last 30 minutes of cooking; they’ll heat through without getting mushy. If you like some heat, add a pinch of red pepper flakes or a dash of hot sauce when you stir everything together at the end. Chunky peanut butter gives a bit of texture, while creamy makes a smoother sauce—either works, as long as it’s thick. If you don’t have soy sauce, you can use 3 cups water plus 1 to 1 1/2 teaspoons table salt instead, tasting and adjusting at the end. For a slightly sweeter, more kid-friendly version, stir in 1 to 2 teaspoons of sugar or honey when you mix the sauce at the end. Food safety tips: Use clean utensils and a clean slow cooker crock. Keep the lid on during cooking so the noodles heat evenly and reach a safe temperature. Once cooked, do not leave the noodles sitting on the warm setting for more than 2 hours; refrigerate leftovers promptly in a shallow container and use within 3 to 4 days, reheating thoroughly before serving.
