While I typically don’t think of slow cooker recipes as a summer go-to, I’ve been re-thinking that approach and instead saying, “why not?!” It actually makes complete sense to use the slow cooker in the summer. For one, it’s easy, just like it is in the winter. And more importantly, it doesn’t involve turning on the stove or oven.

I think the reason I, along with a lot of people, don’t think of using my slow cooker in the summer is because a lot of slow cookers are heavier comfort food. Pot roasts, creamy soups, and casseroles just don’t sound quite as appealing when it’s hot and humid.

The recipes I’ve been making the most have been things like pulled pork and chicken, which are great to use for tacos and sandwiches. Last week, however, I was really craving a Thai noodle soup and wanted it to be ready for me when I got home from work. Enter: Slow Cooker Thai Coconut Curry Noodle Soup.

I made this last night for dinner for Lars and I and I was shocked at how much he loved it. Even with a tiny hint of spice, he was loving the noodle “soup!”

I used super thin rice noodles for this recipe, but I think a little bit wider noodles would also work well too. The thinner rice noodles get really delicate as they cook in the broth, and they break fairly easily. This doesn’t bother me too much but if you like a thicker noodle, go ahead and use a thicker rice noodle.

If you also would like a spicier soup (this one is pretty mild), add a tablespoon or two of Sriracha. This will definitely kick things up a bit!

I topped the soup with cilantro, peanuts, and green onions, which were the perfect fresh toppings to the creamy coconut soup!

Slow Cooker

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Ingredients

2 lbs chicken breast
1 large white onion diced
1 red bell pepper seeds and white parts removed, and sliced
2 tablespoons fish sauce
4 ounce jar Thai curry paste
4 cloves garlic minced
2 teaspoons fresh minced ginger
4 cups chicken broth
2 cans full-fat coconut milk
3 cups chopped broccoli
~8 ounces thin or medium rice noodles
cilantro lime wedge, and chopped peanuts, for topping

Instructions

In a large slow cooker, add chicken, onion, bell pepper, fish sauce, Thai curry paste, garlic, ginger, chicken broth, and coconut milk.
Cook on high for 4 hours or low for 8 hours.
Shred chicken and then add broccoli and cook on high for 30 more minutes.
After 30 minutes, add the rice noodles and let sit in hot soup broth for ~5 minutes.
Serve topped with cilantro, lime wedge, and chopped peanuts.
Enjoy!