Ingredients

The following ingredients have 4 Servings
  • 1 lb chicken breasts (boneless, skinless)
  • 1 cup onions (large dice)
  • 1 cup carrots (large slice)
  • 1 cup red bell pepper (large dice)
  • 14 oz can coconut milk
  • ½ cup creamy peanut butter
  • ¼ cup Thai red curry paste
  • 2 tbsp apple cider vinegar
  • 2 tbsp soy sauce (tamari for gluten free)
  • ¼ cup brown sugar
  • 1 tbsp fresh lime juice
  • 2 cups chicken broth
  • 8 oz rice noodles
  • chopped peanuts
  • fresh cilantro
  • green onions
  • lime wedges

Instruction

  • Add the chicken, onions, carrots and bell peppers to a slow cooker.
  • In a blender or food processor, combine the coconut milk, peanut butter, thai red curry paste, apple cider vinegar, soy sauce, brown sugar and lime juice, blend until creamy.
  • Add to the slow cooker with the chicken broth.
  • Set to low and cook for 6 hours.
  • About 15-20 minutes before serving, remove the chicken breast from the slow cooker, shred the chicken, then return it to the slow cooker.
  • Add the rice noodles, cover and continue to cook on low for 15-20 minutes, or until noodles are tender.
  • Serve with your choice of toppings, such as chopped peanuts, fresh cilantro, green onions and lime wedges on the side for squeezing over the Thai Peanut Chicken Noodles.