Crock Pot Thai Chicken

I have made Thai chicken twice ~ it is an excellent comfort meal that is equally as tasty reheated as leftovers. 
Another delicious recipe from the kitchen of Billy and Emily! 

Ingredients:
2 teaspoons olive oil
1 1/2 pounds boneless, skinless chicken breast, cut into thin strips
1 bottle (10 oz.) Asian-style sweet chili sauce
3 tablespoons creamy peanut butter
3 cloves garlic, minced
1 can (14 oz.) chicken broth
1 pkg. (8 oz.) vermicelli pasta
2 cups cabbage & carrot mix
Bean sprouts
Chopped cilantro
Roasted peanuts

Directions:
Heat oil in large nonstick skillet over medium-high heat.  Add chicken; lightly brown on all sides.

Stir together sweet chili sauce, peanut butter, and garlic.

Put browned chicken into the crock pot, add sauce, stir until well coated.

Add chicken broth.  Cover and cook on low heat setting for 2 hours.
Add noodles and cabbage/carrot mix. 

Cover and cook for an additional 30 minutes. 
Plate and top with bean sprouts, cilantro, and roasted peanuts.

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