Chicken Curry Noodles

Makes 8
Prep 15 m
Cook 330 m
Cook high

Ingredients

Directions

  1. 1 of 6 In 5- to 5-1/2-quart slow cooker, layer onion, chicken, cauliflower and sweet peppers.
  2. 2 of 6 In medium-size bowl, whisk together the chicken broth, coconut milk, curry powder, salt, paprika, ginger and cayenne pepper. Pour over the chicken and vegetables in the slow cooker. Spread the chickpeas evenly over top.
  3. 3 of 6 Cover slow cooker; cook on high heat for 5 hours and 20 minutes.
  4. 4 of 6 At end of 5 hours of cooking time, soak rice noodles in warm water in a large bowl for 10 minutes. Drain.
  5. 5 of 6 At end of 5 hours and 20 minutes cooking time, add noodles to slow-cooker; cover and cook for another 10 minutes.
  6. 6 of 6 To serve, stir basil leaves into curry, if desired.
Nutrition Information for Chicken Curry Noodles
Servings Per Recipe: 8
Per Serving: 12 g sat. fat, 5 g fiber, 42 g carb., 28 g pro., 82 mg chol., 22 g Fat, total, 479 kcal cal., 844 mg sodium
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Printed from FamilyCircle.com 09/25/2018