Ingredients

The following ingredients have 8 Servings
  • 3 lbs. Boneless Skinless Chicken Breasts (thawed)
  • 23 oz. House of Tsang Szechuan Spicy Sauce {2 bottles (11.5 oz. each})
  • 1/2 Red Bell Pepper (chopped)
  • 1/2 Green Bell Pepper (chopped)
  • 3 Green Onions (chopped)
  • 1/4 cup Planters Classic Peanuts
  • 14 oz. Thai Kitchen Stir-Fry Rice Noodles {1 box}

Instruction

  • Cook chicken in Crock Pot on HIGH for 3 hours or on LOW for 6 hours {covered}
  • After cooking 3 hours on HIGH, or 6 hours on LOW, drain juices from Crock Pot.
  • Remove chicken, cut into cubes, then transfer back to Crock Pot.
  • Pour both bottles of Szechuan Sauce over chicken. Add Red and Green Bell Peppers, and stir.
  • Cook on HIGH for 30 more minutes {covered}, or until done.
  • While chicken is cooking in sauce, cook Rice Noodles in hot water (per instructions on box).
  • Once Rice Noodles are cooked, drain noodles, then add to Crock Pot, and stir into chicken and sauce mixture until well combined.
  • Serve immediately, garnished with Green Onions and Peanuts. ENJOY!