Slow Cooker Thai Chicken Noodles
Transform your weeknight dinners with this irresistible Slow Cooker Thai Chicken Noodles recipe, a flavor-packed dish that's as easy as it is delicious. Succulent, slow-cooked chicken thighs simmer in a creamy coconut milk base infused with bold red curry paste, zesty lime juice, and the aromatic trifecta of garlic, ginger, and soy sauce. Bright pops of color and sweetness come from thinly sliced carrots and red bell peppers, while tender rice noodles soak up the rich flavors for a satisfying, restaurant-quality meal. Topped with fresh cilantro, green onions, and optional crushed peanuts for a delightful crunch, this one-pot wonder is perfect for busy schedules without compromising on taste. Ready in just 15 minutes of prep and a few hours in your trusty slow cooker, it’s a comforting bowl of Thai-inspired goodness the whole family will love!
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 14 ounces Coconut milk
- 2 cups Chicken broth
- 2 tablespoons Red curry paste
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 3 Garlic cloves (minced)
- 1 teaspoon Fresh ginger (grated)
- 2 Carrots (thinly sliced)
- 1 Red bell pepper (thinly sliced)
- 8 ounces Rice noodles
- 2 tablespoons Lime juice
- 0.25 cup Fresh cilantro (chopped)
- 3 Green onions (sliced)
- 0.25 cup Crushed peanuts (optional, for garnish)
Instructions
Place the chicken thighs in the slow cooker.
In a medium bowl, whisk together the coconut milk, chicken broth, red curry paste, soy sauce, brown sugar, minced garlic, and grated ginger. Pour the mixture over the chicken thighs.
Add the sliced carrots and red bell pepper to the slow cooker, making sure they are evenly distributed.
Cover the slow cooker and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the chicken is tender and fully cooked.
Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
Add the rice noodles to the slow cooker. Stir to combine and let the noodles cook in the hot liquid for 10-15 minutes until softened. If needed, add additional hot water or chicken broth to cover the noodles.
Stir in the lime juice, chopped cilantro, and sliced green onions.
Serve the Thai chicken noodles hot in bowls, garnished with crushed peanuts if desired.
Nutrition Facts
Calories |
2243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.5 g | 124% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 4210 mg | 183% | |
| Total Carbohydrate | 136.3 g | 50% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 51.2 g | ||
| Protein | 204.8 g | 410% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 345 mg | 27% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3723 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
