Ingredients for Slow Cooker Thai Chicken Noodles
- Skinless Chicken Thighs
- Thai Red Curry Paste
- Zest of 1 lime
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (13.5 ounce) can full-fat coconut milk
- Smooth Peanut Butter
- Low Sodium Soy Sauce
- 1 cup trimmed green beans
- 1/2 cup thinly sliced shallots
- Rice Noodles
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How to Make Slow Cooker Thai Chicken Noodles
- In a gallon-size resealable plastic bag, combine 1.5 lbs boneless, skinless dark chicken thighs with 2 tablespoons red curry paste, zest of 1 lime, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Refrigerate overnight (at least 8 hours).
- In a 6- to 7-quart slow cooker, combine 1 (13.5 ounce) can full-fat coconut milk, 1/4 cup smooth peanut butter, 2 tablespoons soy sauce, 1 cup trimmed green beans, and 1/2 cup thinly sliced shallots.
- Place marinated chicken in the slow cooker on top of the vegetable mixture.
- Cover and cook on low for 5-6 hours, or until the chicken is cooked through and easily shreds with a fork.
- Transfer the chicken to a cutting board and shred the meat, discarding the bones and skin.
- Skim any excess fat from the cooking liquid in the slow cooker.
- Stir 1/4 teaspoon of salt (or to taste) into the cooking liquid.
- Add 8 ounces dried rice noodles to the slow cooker and cook according to package directions, usually about 5-7 minutes, stirring occasionally until tender.
- Combine the shredded chicken and noodles in the slow cooker. Stir to combine.
- Serve immediately, garnished with 1/4 cup chopped roasted unsalted peanuts, 1/4 cup chopped fresh cilantro, and lime wedges.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
124g
Fat
54g
Carbs
19g
