SLOW COOKER THAI CHICKEN AND NOODLES

SLOW COOKER THAI CHICKEN AND NOODLES

INGREDIENTS

1 1/2 lbs boneless, skinless chicken
breasts or chicken thighs–cut into 1/2 inch pieces
1 red bell pepper, cut into short thin
strips
1 cup chicken broth, divided
1/4 cup soy sauce (low sodium works best
and ensures it’s not too salty)
3 cloves garlic, minced
3/4 tsp red pepper flakes
2 Tbsp cornstarch
1/4 cup water
2 Tbsp fresh lime juice
1/3 cup creamy or chunky peanut butter
12 oz hot cooked pasta (I used thin
spaghetti noodles)
3/4 cup chopped peanuts or cashews
3/4 cup snipped cilantro
Salt and pepper

DIRECTION

1. Combine broth, soy sauce, garlic, and red pepper
flakes in slow cooker, Whisk.
2. Add in the pieces of chicken and the red bell pepper.
3. Cover and cook on low for 3 hours.
4. Mix cornstarch with 1/4 cup water in small bowl until
smooth. Turn slow cooker on High. Stir in peanut butter, and cornstarch
mixture and lime juice until smooth. Cover and cook 30 minutes or until sauce is thickened
and chicken is no longer pink. Stir well.
5. Serve over pasta. Sprinkle with peanuts or cashews and
cilantro.

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