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Heavenly Slow Cooker Thai Chicken Noodles Anyone Can Master

Slow Cooker Thai Chicken Noodles
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Fragrant Thai spices meld with creamy peanut sauce in these Heavenly Slow Cooker Thai Chicken Noodles.

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup chicken broth
  • 1/4 cup soy sauce
  • 1/4 cup peanut butter
  • 2 tablespoons brown sugar
  • 2 tablespoons lime juice
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • 8 oz rice noodles
  • 1/4 cup fresh cilantro, chopped
  • Chili flakes to taste (optional)

Instructions

  1. Place the chicken thighs in the slow cooker, arranging them in a single layer across the bottom for even cooking.
  2. Whisk together the chicken broth, soy sauce, peanut butter, brown sugar, lime juice, minced garlic, and grated ginger in a medium bowl until smooth.
  3. Pour the sauce mixture over the chicken thighs, making sure all pieces are well-coated. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender enough to shred easily with two forks.
  4. Shred the chicken directly in the slow cooker once it’s tender, then stir to allow the meat to absorb more of that delicious sauce.
  5. Add the sliced red bell pepper and snap peas to the slow cooker, then stir to combine with the chicken and sauce. Cover and cook for an additional 15-20 minutes on high until the vegetables are crisp-tender.
  6. Prepare the rice noodles according to package directions while the vegetables cook.
  7. Drain the softened rice noodles and add them directly to the slow cooker. Gently fold the noodles into the chicken and sauce mixture until everything is evenly coated.
  8. Serve immediately in deep bowls, garnished generously with fresh cilantro and chili flakes for those who enjoy a bit of heat.

Notes

  • Perfect the peanut sauce: Microwave the peanut butter for 15-20 seconds before mixing with other sauce ingredients.
  • Layer your chicken right: Arrange chicken thighs in a single layer at the bottom of your slow cooker.
  • Time the vegetables perfectly: Add red bell peppers and snap peas only in the final 15-20 minutes.
  • Noodle know-how: Rice noodles continue absorbing liquid after cooking, so prepare them just until al dente.
  • Fresh finish matters: The final flourish of cilantro and lime juice isn’t just garnish—it’s essential!

Nutrition

Find it online: https://www.kitchenmomy.com/slow-cooker-thai-chicken-noodles/