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Total Time:
Prep Time: 5 min
Cook Time: 360 min

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Ingredients

For 8 Servings

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2 boneless skinless chicken breast halves
1 medium head of cabbage, quartered & sliced
4 cups chicken stock
2 vidalia onions, quartered & sliced
6 carrots, peeled & cut into 1 inch pieces
2 tsp sweet thai chili paste (red )
1/2 tsp ground ginger
1/2 tsp sesame oil
1/2 tsp seasoned rice vinegar
2 tsp fish sauce
black pepper (optional)
4 oz sliced mushrooms (optional)
1 cup sugar snap peas or 1 cup snow pea pods, sliced into 1 inch pieces
1 (3 oz) ramen noodles ( discard seasoning packet)
fresh cilantro (for garnish )

Directions

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1 Place all ingredients, chicken on the bottom (except mushrooms, pea pods & ramen noodles) in slow cooker on low 6-8 hours. Stir and shred chicken. Add mushrooms & ramen noodles (break if desired, or leave whole). Cover and cook another 5 minutes or so. Add sliced pea pods (they will cook quickly in hot broth). Serve with more chili paste (or chili sauce) if desired. Garnish with fresh cilantro, if desired.

Directions

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1. Place all ingredients, chicken on the bottom (except mushrooms, pea pods & ramen noodles) in slow cooker on low 6-8 hours. Stir and shred chicken. Add mushrooms & ramen noodles (break if desired, or leave whole). Cover and cook another 5 minutes or so. Add sliced pea pods (they will cook quickly in hot broth). Serve with more chili paste (or chili sauce) if desired. Garnish with fresh cilantro, if desired.

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