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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

CrockPot Thai Chicken and Noodles Recipe

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This recipe for CrockPot Thai Chicken and Noodles is from Family & Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs boneless, skinless chicken breasts, cut into 3/4 inch pieces
1 red bell pepper, cut into short thin strips
1 1/4 cups sodium reduced chicken broth
1/4 cup reduced sodium soy sauce
3 cloves garlic, minced
3/4 teaspoon crushed red pepper flakes
1/4 tsp. salt
2 Tbsp. cornstarch
3 green onions, cut into 1/2 inch pieces
1/3 cup creamy or chunky peanut butter
12 oz. hot cooked vermicelli past
3/4 cup peanuts
3/4 cup cilantro
Directions:
Directions:
Place Chicken, bell pepper, 1 cup broth, soy sauce, red pepper flakes and salt in slow cooker. Cover and Cook on Low for 3 hours.

Mix Cornstarch with remaining 1/4 cup broth in small bowl until smooth. Turn slow cooker to High. Stir in green onions, peanut butter and cornstarch mixture. Cover and cook 30 minutes or until sauce in thickened and chicken is no longer pink. Stir well. Serve over Vermicelli. Sprinkle with peanuts and cilantro
Number Of Servings:
Number Of Servings:
3-4
Personal Notes:
Personal Notes:
If you don't have vermicelli on hand, try substituting ramen noodles. Discard the flavor packet from ramen noodle soup and cook noodles 2-3 minutes until tender

 

 

 

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