Slow Cooker Chicken Thai Ramen Noodles Recipe

Directions

Combine water, soy sauce, coconut milk, chile paste, and peanut butter in slow cooker crock. Stir in onion, garlic, ginger, green pepper, and diced chicken. Cook on High until chicken is no longer pink, about 4 hours.
Stir the ramen noodles into the crock; reserve seasoning packets. Cook on High until noodles are soft, 15 to 20 minutes. Season to taste with ramen seasoning packets. Garnish soup with cucumbers, green onions, cilantro, and basil before serving.

Nutrition

Amount Per Serving (6 total)

Calories
479 cal
24%

Fat
32.5 g
50%

Carbs
16.3 g
5%

Based on a 2,000 calorie diet

Reviews (5)

Rate This Recipe

Spot

Apr. 19, 2011

"I pretty much followed the recipe and found it to be quite delicious. The only changes were the addition of salt (curiously missing from the recipe) and garlic/hot sauce substitute because I didn't h..." See moreave Thai garlic chile paste. The mixture before the addition of the noodles was quite soupy but it thickened beautifully with them. Because the dish is so rich, a side of broccoli or a nice tossed salad would go nicely too. I will definitely make this one again! Thanks rhapsody!"

roz

Apr. 18, 2011

"delicious and hardy. very flavorful. I did not need to add salt. I will make again...." See more"

mallan

Apr. 19, 2011

"I love thai food and this recipe blends my childhood favourite with a little thai twist. I changed things a bit by adding 2 cups of chicken stock and 1 cup of water and also added lemon grass and cila..." See morentro to the broth. And I would only cook it for 3 hours and add the noodles at the last 5- 10 minutes as my noodles were a little over done for my liking. All and all an amazing, hardy thai soup."

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