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I know I’ve said this before, but I love how my crock pot can work for me while I am busy doing everything BUT cooking!  It never fails to amaze me how I can come home to dinner after being out all day or afternoon, it almost feels like someone made dinner for me…

This recipe is simple and delicious, plus it doesn’t taste like “something made in the crock pot.”  It has a simple Thai noodle soup flavor and the toppings really make the dish, DO NOT skip the toppings (don’t say I didn’t warn you!)  It can be thrown together in less than 5 minutes and doesn’t even require that you have deforested the chicken before hand, bonus.

Made with coconut milk, this dish a creamy and delicious, with little to no spice if you like to keep things mild, just decrease or cut out the jalapeños as a topping.  The fresh lime juice on  top of each bowl is essential, don’t skip the limes.  I like to put a healthy dose of lime juice on my bowl, but the kids prefer it a bit tamer, adjust to your desired liking.  The rice noodles in this dish keep it gluten free, another added bonus for sure!

  • 2-3 frozen or thawed boneless chicken breasts or thighs
  • 2 (13.5 oz) cans coconut milk, light or regular
  • 4 cups chicken stock
  • 1/4 cup soy sauce
  • 6 garlic cloves, minced or pressed
  • 2-3 Tbs. freshly grated ginger
  • 1-2 tsp. red curry paste (found in a small jar in the asian section)
  • 2 cans bamboo shoots
  • salt and pepper
  • 2 red peppers, sliced thin
  • 5 oz. long rice noodles

  • Toppings

  • Jalapeño fresh, diced or sliced thin (and seeded to control spice)
  • Fresh lime juice
  • Cilantro, chopped coarse
  • Green Onion, sliced

What are you waiting for?  Pull out the crock pot and let it work for you today!

Crock Pot Chicken Thai Noodles

Adapted from Bev Cooks

Place the chicken, coconut milk, chicken stock, soy sauce, garlic, ginger, curry paste, bamboo shoots, and salt and pepper in the bowl of your crock pot.  Place the lid on the pot and cook for 3 hours on high or 4-5 on low.

Remove the chicken from the crock pot and shred, using two forks, then return to the pot.  Add the rice noodles and peppers.  Turn up to high (if you aren’t there already) and cook for about 30 minutes longer, or until desired doneness of noodles is achieved.  Taste and adjust seasonings as desired.

Top each serving with fresh jalapeño, a healthy splash of lime juice, a small handful of cilantro, and a pinch of green onions!  Slurp up the noodles and enjoy (don’t worry everyone else will be slurping too!)

Looking for other recipes with rice noodles?  Check out my Thai Coconut Shrimp Noodles

Looking for more crock pot recipes?  Look no further!