Slow Cooker Green Curry Chicken over Green NoodlesFor the curry:
1 ½ pounds boneless, skinless chicken thighs or breast, cubed
3 tbsp Thai green curry
2 cups chicken broth
1- 15 ounce can coconut milk
1- 10 ounce bag frozen spinach
1 large onion, chopped
2 tbsp oil
1 tsp fish sauce
For the noodles:1 package spaghetti noodles
3-4 large zucchini, julienned
To make the curry, heat the oil over medium heat in a skillet. Add the onions and cook for about 8 minutes until they are tender and golden. Stir in the curry and fish sauce. Pour in about ¼ cup of broth and whisk it well. Add everything to a large crockpot and cook on high for 6 hours.
To make the noodles, cook the spaghetti according to the instructions on the box. During the last 3 minutes of boiling, toss in the zucchini noodles. Drain well and serve topped with the curry.