Slow Cooker Thai Chicken with Ramen Noodles

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Ingredients

  • 1.5 pounds sliced chicken breast

  • 1-2 sliced bell peppers (I used red)

  • 2 cups chicken broth, divided in half

  • 1/4 cup soy sauce

  • 2-3 cloves of minced garlic

  • 2 TBSP cornstarch

  • 1/2 cup peanut butter

  • 10-16 ounces of ramen noodles

  • topping ideas - cilantro, chopped peanuts, sliced green onions

Directions

  1. Put the first 5 ingredients in the slow cooker and cook on low for 3-4 hours.

  2. Combine remaining broth and cornstarch in a bowl and pour into chicken mixture. Add peanut butter. Cook on high for 30 minutes.

  3. Stir until combined and serve over cooked ramen noodles. Top with your choice of toppings.