Tossed Chicken Chili Pepper Thai Noodle Pot

Tossed Chicken Chili Pepper Thai Noodle Pot


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Enjoy a rich Thai flavor for your lunch with this quick and easy crock pot recipe. With just a few prep steps and fresh fixings to top it all off, takeout won't seem as appealing as it used to be!

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Time needed

15 min preparation + 4 hour cooking

Serving Size / Yield

6 servings


  • 2 T. vegetable oil
  • 3-4 chicken breasts, cubed
  • 2 C. coconut milk
  • 2 T. red curry paste
  • ¼ C. peanut butter
  • ½ C. chicken broth
  • 3 T. soy sauce
  • 3 T. brown sugar
  • ½ red onion, finely chopped
  • 2 cloves garlic, minced
  • 6 Thai chili peppers, seeded and sliced into strips
  • 1 C. dry rice noodles
  • ¼ C. lime juice
  • green onion, for topping
  • bean sprouts, for topping
  • roasted peanuts, for topping

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In a skillet, brown chicken pieces and transfer to crock pot. Using the same skillet, sauté onion, garlic, and chili peppers until fragrant (approximately 3-5 minutes). In a separate bowl, whisk together coconut milk, red curry paste, chicken broth, peanut butter, soy sauce, lime juice, and brown sugar. Add in sautéed blend and pour sauce over chicken in crock pot. Cook on low for 4 hours. During the last hour of cooking, add in your noodles, stir, and allow to soften while sauce thickens. Serve with green onion, bean sprouts, and peanuts.

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