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Prep Time:20 minsAdditional Time:15 hrs 30 minsTotal Time:15 hrs 50 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:15 hrs 30 minsTotal Time:15 hrs 50 minsServings:6Yield:6 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:15 hrs 30 mins
Additional Time:
15 hrs 30 mins
Total Time:15 hrs 50 mins
Total Time:
15 hrs 50 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3 ¾poundsbone-in, skinless chicken thighs (about 8)3tablespoonsfinely chopped lemongrass2tablespoonssambal oelek (ground fresh chile paste)1 ¼cupscanned light coconut milk¾cupunsalted chicken stock6garlic cloves, crushed2largeyellow onions, quartered2large carrots, each cut into 4 pieces1(2 inch) piecefresh ginger, peeled and sliced2tablespoonsreduced-sodium soy sauce5teaspoonsVietnamese fish sauce1tablespoonfresh lime juice½teaspoongranulated sugar8ouncesuncooked wide rice noodles2cupsthinly sliced English cucumber½cuploosely packed fresh cilantro leaves¼cupchopped, unsalted dry-roasted peanuts
Cook Mode(Keep screen awake)
Ingredients
3 ¾poundsbone-in, skinless chicken thighs (about 8)
3tablespoonsfinely chopped lemongrass
2tablespoonssambal oelek (ground fresh chile paste)
1 ¼cupscanned light coconut milk
¾cupunsalted chicken stock
6garlic cloves, crushed
2largeyellow onions, quartered
2large carrots, each cut into 4 pieces
1(2 inch) piecefresh ginger, peeled and sliced
2tablespoonsreduced-sodium soy sauce
5teaspoonsVietnamese fish sauce
1tablespoonfresh lime juice
½teaspoongranulated sugar
8ouncesuncooked wide rice noodles
2cupsthinly sliced English cucumber
½cuploosely packed fresh cilantro leaves
¼cupchopped, unsalted dry-roasted peanuts
DirectionsPlace the chicken, lemongrass, sambal oelek, and 3/4 cup of the coconut milk in a large ziplock plastic freezer bag. Seal and turn to coat; chill 8 to 24 hours.Place the stock, garlic, onions, carrots, and ginger in a 6-quart slow cooker. Remove the chicken from the marinade, and discard the marinade. Arrange the chicken on top of the onion mixture. Cover and cook on LOW until the chicken is tender, about 7 hours and 30 minutes. Remove the chicken from the slow cooker, and discard the bones. Shred the chicken into bite-sized pieces.Pour the cooking liquid through a colander over a bowl; discard the solids. Stir together the strained cooking liquid, soy sauce, fish sauce, lime juice, sugar, and remaining 1/2 cup coconut milk in a saucepan. Bring to a boil; stir until the sugar dissolves. Remove from the heat.Prepare the noodles according to the package directions. Divide the noodles among 6 bowls. Top with the chicken, cucumber, and cilantro. Pour the coconut broth over each bowl, and sprinkle evenly with the peanuts.Originally appeared: Everyday Slow Cooker
Directions
Place the chicken, lemongrass, sambal oelek, and 3/4 cup of the coconut milk in a large ziplock plastic freezer bag. Seal and turn to coat; chill 8 to 24 hours.Place the stock, garlic, onions, carrots, and ginger in a 6-quart slow cooker. Remove the chicken from the marinade, and discard the marinade. Arrange the chicken on top of the onion mixture. Cover and cook on LOW until the chicken is tender, about 7 hours and 30 minutes. Remove the chicken from the slow cooker, and discard the bones. Shred the chicken into bite-sized pieces.Pour the cooking liquid through a colander over a bowl; discard the solids. Stir together the strained cooking liquid, soy sauce, fish sauce, lime juice, sugar, and remaining 1/2 cup coconut milk in a saucepan. Bring to a boil; stir until the sugar dissolves. Remove from the heat.Prepare the noodles according to the package directions. Divide the noodles among 6 bowls. Top with the chicken, cucumber, and cilantro. Pour the coconut broth over each bowl, and sprinkle evenly with the peanuts.
Place the chicken, lemongrass, sambal oelek, and 3/4 cup of the coconut milk in a large ziplock plastic freezer bag. Seal and turn to coat; chill 8 to 24 hours.
Place the stock, garlic, onions, carrots, and ginger in a 6-quart slow cooker. Remove the chicken from the marinade, and discard the marinade. Arrange the chicken on top of the onion mixture. Cover and cook on LOW until the chicken is tender, about 7 hours and 30 minutes. Remove the chicken from the slow cooker, and discard the bones. Shred the chicken into bite-sized pieces.
Pour the cooking liquid through a colander over a bowl; discard the solids. Stir together the strained cooking liquid, soy sauce, fish sauce, lime juice, sugar, and remaining 1/2 cup coconut milk in a saucepan. Bring to a boil; stir until the sugar dissolves. Remove from the heat.
Prepare the noodles according to the package directions. Divide the noodles among 6 bowls. Top with the chicken, cucumber, and cilantro. Pour the coconut broth over each bowl, and sprinkle evenly with the peanuts.
Originally appeared: Everyday Slow Cooker
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Nutrition Facts(per serving)493Calories16gFat35gCarbs40gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
