Thursday, September 12, 2013

Recipe Share - Crock Pot Thai Chicken & Noodles


My Crock Pot is my best friend.  Okay, okay, not literally.  But it's a valued member of our household (or should I say members?  we have two, and we have used both at the same time).  The only thing about the crock pot is that it's easy to get in a roast or soup rut.  I love unusual crock pot recipes, and this one definitely fits the bill.



THAI CHICKEN & NOODLES
2 tsp olive oil
11/2 pounds boneless, skinless chicken breasts, sliced into thin strips
1 bottle (about 10 ounces) chili sauce
3 Tbsp peanut butter
3 gloves garlic, minced
1 can (@14 oz) chicken broth (I used 2 cups of homemade)
8 oz vermicelli noodles
1 cup shredded cabbage and carrot mix
1 cup bean sprouts (optional)
     Chopped fresh cilantro (optional)
     Chopped roasted peanuts (optional)

1. Heat oil in large skillet over medium-high heat.  Add chicken and cook, stirring frequently, until lightly browned on all sides.  Transfer to slow cooker.

2. Stir together chili sauce, peanut butter and garlic in small bowl.  Pour over children.  Stir until chicken is well coated with sauce.  Add broth and stir well.  Cover; cook on LOW 2 hours.

3. Add noodles and cabbage mix.  Cover; cook 30 minutes or until noodles and cabbage are tender.  Garnish with bean sprouts, cilantro, and peanuts, if desired.

Makes 6 servings


1 comments:

Emily LaMarca said...

This sounds delicious. Thanks!