The Thai Peanut Chicken Noodle Soup That Never Made it to Cookbook Club
This delicious take on peanut chicken makes an easy and hearty crock pot meal! From 365 Slow Cooker Suppers by Stephanie O’Dea (Page 52)
Ingredients
Scale
- 1 pound boneless, skinless chicken, cut into 1/2 inch pieces
- 1 14.5 ounce can diced tomatoes, undrained
- 1 red bell pepper, seeded and sliced thinly
- 1 Cup bean sprouts
- 3 green onions, thinly sliced
- 1 (2 inch) piece fresh ginger, peeled and grated
- 4 garlic cloves, minced
- 4 Cups chicken broth
- 1/2 Cup smooth, all natural peanut butter (I upped my amount of peanut butter to 1 Cup)
- 1 Tablespoon fish sauce
- 1 Tablespoon soy sauce
- 1 Teaspoon sesame oil
- 1 6 ounce package of rice noodles, rinsed. (I used a larger package of noodles)
Instructions
- Use a six quart slow cooker. Place chicken, tomatoes, bell pepper, bean sprouts, green onions, ginger and garlic into insert. Stir in broth, peanut butter, fish sauce, soy sauce, and oil. The peanut butter will still be clumpy-don’t worry about it. Cover and cook on low for 7-8 hours. Stir well and drop in the rice noodles. Cover and cook for an additional 20-30 minutes. Until noodles are bite tender. Serve in large bowls with chopped peanuts, cilantro, lime, if desired.