Slow Cooker Thai Chicken & Noodles

Total Time: 13 hrs 25 mins Preparation Time: 8 hrs 25 mins Cook Time: 5 hrs

Ingredients

• Servings: 8
• 2 1/2 lbs bone-in skinless chicken thighs
• 3 tablespoons thai red curry paste (divided)
• 1/2 teaspoon freshly grated lime peel
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (15 ounce) can coconut milk
• 1/4 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

Recipe

• 1 in a gallon-size resealable plastic bag, combine chicken with red curry paste, lime peel, salt and pepper. refrigerate overnight.
• 2 in a 6- to 7-quart slow cooker bowl, combine coconut milk, peanut butter, soy sauce, green beans, and shallot. place chicken in slow cooker bowl on top of vegetables.
• 3 cover and cook for 5 hours on low setting or until chicken is cooked through (165 degrees). transfer chicken to a cutting board. pull meat from bones (discard fat, bones and gristle.) skim and discard fat from cooking liquid. stir 1/4 t. (or to taste) salt into cooking liquid if necessary. toss everything with rice noodles and serve.