Slow Cooker Thai Chicken & Noodles
"This is another great way to use dark poultry meat, which is so economical, in your slow cooker. To complete this meal, garnish with chopped roasted unsalted peanuts, fresh cilantro, and lime wedges. Preparation time includes marinating overnight."
- Ready In:
- 13hrs 25mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 2 1⁄2 lbs bone-in skinless chicken thighs
- 3 tablespoons Thai red curry paste (divided)
- 1⁄2 teaspoon freshly grated lime peel
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 (15 ounce) can coconut milk
- 1⁄4 cup smooth peanut butter
- 2 tablespoons low sodium soy sauce
- 1 lb green beans, trimmed and cut into 1-inch lengths
- 1 large shallot, chopped
- 8 ounces rice noodles, cooked
directions
- In a gallon-size resealable plastic bag, combine chicken with red curry paste, lime peel, salt and pepper. Refrigerate overnight.
- In a 6- to 7-quart slow cooker bowl, combine coconut milk, peanut butter, soy sauce, green beans, and shallot. Place chicken in slow cooker bowl on top of vegetables.
- Cover and cook for 5 hours on Low setting or until chicken is cooked through (165 degrees). Transfer chicken to a cutting board. Pull meat from bones (discard fat, bones and gristle.) Skim and discard fat from cooking liquid. Stir 1/4 t. (or to taste) salt into cooking liquid if necessary. Toss everything with rice noodles and serve.
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Reviews
-
This was a nice combination. I liked the slight peanut butter taste with the rice noodles. I also liked that the green beans were cooked along with the chicken in the slow cooker. The sauce was pretty thin, so next time I think I would try to thicken it before mixing in the noodles. Made for Family Picks during ZWT9 for the Soup-A-Stars
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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