Slow-Cooker Lemongrass-Coconut Marinated Chicken

eatingwell.com

Lucy

3 ¾ pounds bone-in, skinless chicken thighs (about 8)

3 tablespoons finely chopped lemongrass

2 tablespoons sambal oelek (ground fresh chile paste)

1 ¼ cups canned light coconut milk

¾ cup unsalted chicken stock

6 garlic cloves, crushed

2 large yellow onions, quartered

2 large carrots, each cut into 4 pieces

1 (2 inch) piece fresh ginger, peeled and sliced

2 tablespoons reduced-sodium soy sauce

5 teaspoons Vietnamese fish sauce

1 tablespoon fresh lime juice

½ teaspoon granulated sugar

8 ounces uncooked wide rice noodles

2 cups thinly sliced English cucumber

½ cup loosely packed fresh cilantro leaves

¼ cup chopped, unsalted dry-roasted peanuts

Directions at eatingwell.com

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