• 1 pound of boneless chicken breasts or pre-made shredded chicken
  • 1 onion
  • 1 red pepper sliced
  • 6 cloves of garlic
  • 1 tbl grated ginger
  • 1 tbl curry powder
  • 4 cups chicken or veggie stock
  • 1 can of coconut milk
  • 2 tbl peanut butter
  • 2 tsp soy sauce
  • 2 tsp sriracha
  • 1 tsp brown sugar
  • 1 tbl lime juice
  • handful of fresh cilantro
  • noodles

i love anything involving curry, coconut, noodles and soup. if it has cilantro in it, well, that’s just an added bonus.

for my 3rd crock pot recipe of the week, curried coconut chicken noodle soup. this is a great recipe to throw together when you have no time.

although i browned my chicken, if you had chicken already made, or planned to make this and was passing a store that sold pre-cooked chicken, grab it because all that means is less time to spend on this fabulous soup!

{crock pot} curried coconut chicken noodle soup     adapted from art of the slow cooker

  1. if you are using raw chicken, heat up some olive oil in a pan and brown on both sides. add to the crock pot. in the same skillet add a touch of olive oil and saute onions, peppers and garlic for about 4-5 minutes. stir into the skillet; grated ginger and curry powder, cook for a few moments and add to the crock pot.
  2. cover the chicken and onion mixture with stock. cover the crock pot and cook on low for 4-8 hours.
  3. about 15 minutes before you are ready to serve, take out chicken, let it cool and then shred.
  4. meanwhile,measure, add and mix; coconut milk, peanut butter, soy sauce, sriracha, lime juice and brown sugar. mix into crock pot, and cook on high for 15 minutes.
  5. add the chicken back to the crock pot, if you were using pre-made chicken this would be the time to add it to the pot.
  6. in a separate pot, boil some water and add your noodles, when done, place in bowls.
  7. when soup is finished, stir in cilantro, ladle over noodles and enjoy.



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