Spicy Slow Cooker Pad Thai Chicken & Ramen Soup
Ingredients
- 4 cups low-sodium chicken broth
- 1 cup light unsweetened coconut milk
- ½ cup pad Thai sauce
- 1- pound boneless skinless chicken breasts
- 8 ounces mushrooms washed and sliced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 onion sliced
- ¼ cup fresh cilantro leaves chopped
- 3 garlic cloves minced
- 2 teaspoons ground ginger
- 2 squares ramen noodles
- Juice of 2 limes
- ½ teaspoon cayenne pepper
- ½ teaspoon red pepper flakes
- Salt/pepper to taste
- Optional: lime wedges and fresh cilantro for garnish
Instructions
- Turn the slow cooker on low heat, and place the chicken, chicken broth, coconut milk, pad thai sauce, mushrooms, bell peppers, onion, cilantro, garlic, ginger, lime juice, cayenne pepper, and red pepper flakes into the slow cooker.
- Cover and let cook for about 3-4 hours or until the internal temp of the chicken reads about 165 degrees F. When done, remove chicken and allow it to cool slightly before shredding it with a fork. Return the chicken to the slow cooker and turn the heat setting to ‘Serve.’ Season with salt/pepper to taste.
- Add in a couple of packages of the ramen noodles and allow the noodles to soften and soak up some of the liquid.
- Top with a lime wedge and fresh cilantro, if desired. Enjoy!
Notes
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