Slow Cooker Chicken Noodles {with Curry Sauce}
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 600 g Chicken thighs (Skinless and boneless)
- 1 Onion (Peeled and chopped)
- 3 Cloves of garlic (Peeled and crushed)
- 2 tsp Fresh ginger (Peeled and crushed (or paste))
- 3 tbsp Mild curry powder
- 400 ml Reduced fat coconut milk
- 1/2 tsp Chilli flakes (Optional)
- 1/2 tsp Salt
- 100 g Mango chutney
- 250 g Dry egg noodles
- 300 g Green beans (Trimmed and cut in half)
- 200 ml Chicken stock
Method
- Put all of the slow cook ingredients into the slow cooker and cook on HIGH for 2.5 hours or LOW for 5.5 hours.
- Add in the noodles, green beans and chicken stock. Give everything a good stir and cook on HIGH for 30 minutes.