Crock Pot Thai Chicken Noodle Bowls
Fall is the time I really need to utilize my crock pot/slow cooker! With sports and back to school schedules, meal preparation becomes a bit of a challenge. This is a simple, yet DELICIOUS recipe you can throw in your crock pot by noon and be ready to feed the fam by dinner. And if you have to eat in shifts, as we often do, this works perfectly for that as well. This recipe is kid approved, it’s healthy (a perfect balance of carbs & protein) and it’s easy….what’s not to love?!
· 1 cup reduced fat coconut milk (Trader Joe’s organic)
· 2 tsp PB2 Powder Peanut Butter
· 4 tbsp soy sauce
· 6 chicken breasts
· 1 package Soba Japanese noodles
· 2 cups shredded carrots
· 2 cups shredded English cucumbers
· ½ package of Trader Joe’s Cruciferous Crunch collection (or just used sliced red cabbage)
· optional toppings: chopped cilantro, mint, green onions, sliced Serrano peppers, lime wedge
* depending on my families’ mood, I add additional chicken broth to liquid mixture at the end to make it a bit “soupier”
In crock pot, stir together coconut milk, PB2 powder and soy sauce. Add chicken breasts. Cover and cook on high for 4 hours or low for 8 hours.
Remove chicken to bowl and shred with fork. Cover to keep warm.
Turn off crock pot, but leave liquid in pot with lid off. It will thicken while you prepare the noodles.
Boil the noodles according to package directions. Drain and add to bowl of shredded chicken. At this point I like to transfer chicken and noodles to individual serving bowls. Then to each bowl I add some carrots, cucumber, cabbage mix and some liquid from crock pot. Toss until everything is combined. Add more liquid to get your happy amount of soupiness.
Top off each bowl with cilantro, mint, onions, peppers, lime wedge/juice as desired.
SERVES: 6+ (easy to cut ingredients in half for 3-4 servings)