Slow Cooker Chicken Thai Ramen Noodles Recipe 465

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SLOW COOKER CHICKEN THAI RAMEN NOODLES RECIPE - (4.6/5)



Slow Cooker Chicken Thai Ramen Noodles Recipe - (4.6/5) image

Provided by jab120638

Number Of Ingredients 15

3 cups water
1 tablespoon soy sauce
1 (13.5 ounce) can light coconut milk
1 tablespoon Thai garlic chile paste
1/2 cup peanut butter
1 onion, chopped
2 cloves garlic, minced
1 inch piece fresh ginger, grated
2 green bell peppers, diced
2 pounds skinless, boneless chicken thighs, diced
2 (3 ounce) packages ramen noodles
1/2 cup diced cucumber
2 green onions, chopped
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh basil

Steps:

  • 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. 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.

SLOW-COOKER CHICKEN AND RAMEN NOODLE SOUP



Slow-Cooker Chicken and Ramen Noodle Soup image

Turn ramen noodle soup mix into an easy complete meal with chicken and vegetables, and sliced water chestnuts adding an Asian crunch.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h20m

Yield 6

Number Of Ingredients 9

1 1/4 lb. (about 6) boneless skinless chicken thighs
1 (16-oz.) pkg. fresh baby carrots, cut in half lengthwise
1 medium stalk celery, chopped (about 1/2 cup)
1 (8-oz.) can sliced bamboo shoots, drained
1 (8-oz.) can sliced water chestnuts, drained
1 (3-oz.) pkg. oriental-flavor ramen noodle soup mix
1 (32-oz.) container chicken broth
1 cup frozen sugar snap peas, thawed
2 green onions, sliced

Steps:

  • In 3 1/2 or 4-quart slow cooker, layer chicken thighs, carrots, celery, bamboo shoots, water chestnuts and contents of seasoning packet from soup mix. Pour broth over top.
  • Cover; cook on Low setting for 7 to 8 hours.
  • About 10 minutes before serving, remove chicken from slow cooker; place on large plate. Shred chicken with 2 forks; return to slow cooker and mix well. Coarsely break noodles from soup mix into soup. Stir in thawed sugar snap peas. Cover; cook an additional 10 minutes or until noodles are tender.
  • Just before serving, stir in onions. If desired, add salt and pepper to taste.

Nutrition Facts : Calories 295, Carbohydrate 20 g, Cholesterol 60 mg, Fat 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 1/2 Cups, Sodium 1000 mg, Sugar 3 g

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