1-Getting started with this recipe is fun and straightforward, just like putting together a simple puzzle. First, heat the oil in a skillet over medium-high heat, season the cubed chicken with salt and pepper, then sauté until browned on all sides, about 4 minutes, before transferring it to the slow cooker. This step adds a nice depth of flavor right from the beginning.

2-Next, add the light coconut milk, red curry paste, creamy natural peanut butter, low sodium chicken broth, low sodium soy sauce, and brown sugar to the slow cooker, and stir lightly to combine. Then, toss in the sliced white onion, minced garlic, freshly minced ginger, sliced green pepper, and seeded Thai chili peppers; stir again to mix everything well. Cover and cook on low heat for 4 hours, letting the flavors meld beautifully.

3-After 3 hours, add the dry rice noodles to the slow cooker and mix them in thoroughly. Let it cook for another hour until the sauce thickens and the noodles soften perfectly. While that’s happening, slice the green onions lengthwise into thin strips and place them in ice water to curl for a fun garnish that adds visual appeal.

4-Finally, remove the dish from the slow cooker, divide it into bowls, squeeze the juice of 1 lime over each serving, and garnish with the curled green onions, bean sprouts, cilantro, and chopped dry roasted peanuts. Serve it warm and enjoy the fresh burst of flavors. For similar easy chicken dishes, check out our easy chicken spaghetti recipe for more inspiration.