Slow Cooker Thai Chicken and Noodles

Instructions

1. In a large skillet over medium-high heat, warm the oil. Season the chicken with salt and pepper and sauté until browned on all sides, about 4 minutes. Add the chicken to the slow cooker.
2. Add in the coconut milk, red curry paste, peanut butter, chicken broth, soy sauce, and brown sugar. Give the pot a light stir. Then, add in the onion, garlic, ginger, green pepper, and thai chili peppers, and stir once more. Cover and cook on low heat for 4 hours.
3. About an hour before you've finished cooking (at the 3 hour mark), add the rice noodles to the crock pot and mix well. Continue to cook for another hour, or until the sauce has thickened and the noodles have softened.
4. While you wait for the noodles to cook, slice your green onions in half, long ways. Keep slicing until you have thin strips. Place the green onions in a bowl of ice water and let sit-- this will make them curl up.
5. When the Thai Chicken and Noodles has finished cooking, remove it from the slow cooker and divide into bowls. Squeeze lime juice over them and garnish with the curled green onions, sprouts, cilantro, and dry roasted peanuts. Serve warm.