Slow Cooker Thai Chicken & Noodles Recipe

Name: Slow Cooker Thai Chicken & Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 12 lbs bone-in skinless chicken thighs; 3 tablespoons Thai red curry paste (divided); ½ teaspoon freshly grated lime peel; ½ teaspoon salt; ½ teaspoon pepper; 1 (15 ounce) can coconut milk; ¼ cup smooth peanut butter; 2 tablespoons low sodium soy sauce; 1 lb green beans, trimmed and cut into 1-inch lengths; 1 large shallot, chopped; 8 ounces rice noodles, cooked

Servings: persons

2 12 lbs bone-in skinless chicken thighs
3 tablespoons Thai red curry paste (divided)
½ teaspoon freshly grated lime peel
½ teaspoon salt
½ teaspoon pepper
1 (15 ounce) can coconut milk
¼ cup smooth peanut butter
2 tablespoons low sodium soy sauce
1 lb green beans, trimmed and cut into 1-inch lengths
1 large shallot, chopped
8 ounces rice noodles, cooked

1
In a gallon-size resealable plastic bag, combine chicken with red curry paste, lime peel, salt and pepper.
2
Refrigerate overnight.
3
In a 6- to 7-quart slow cooker bowl, combine coconut milk, peanut butter, soy sauce, green beans, and shallot.
4
Place chicken in slow cooker bowl on top of vegetables.
5
Cover and cook for 5 hours on Low setting or until chicken is cooked through (165 degrees).
6
Transfer chicken to a cutting board.
7
Pull meat from bones (discard fat, bones and gristle.)
8
Skim and discard fat from cooking liquid.
9
Stir 1/4 t. (or to taste) salt into cooking liquid if necessary.
10
Toss everything with rice noodles and serve.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 12 lbs bone-in skinless chicken thighs, 3 tablespoons Thai red curry paste (divided), ½ teaspoon freshly grated lime peel, ½ teaspoon salt, and more.

Yes, Slow Cooker Thai Chicken & Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooker Thai Chicken & Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions