Spicy Slow-Cooker Chicken with Lime, Basil & Mint

I added thinly sliced red and green bell pepper for color and a vegetable boost. I also used buckwheat Udon noodles under the chicken for a healthy grain add-on in a hurry after work since I forgot to start the rice cooker in the morning. We love the recipe - will make again. Low-sodium Asian recipes are a treasure.

I added thinly sliced red and green bell pepper for color and a vegetable boost. I also used buckwheat Udon noodles under the chicken for a healthy grain add-on in a hurry after work since I forgot to start the rice cooker in the morning. We love the recipe - will make again. Low-sodium Asian recipes are a treasure.

The whole family enjoyed this quite a bit. Easy to make and very tasty. We did have to add more broth to make it more "soupy". After cooking, we took out 1/2 the chicken and added brown rice noodles to make a complete meal. We used the reserved chicken later in the week to make egg rolls. Adding this recipe to my collection!

Rather bland. I made this exactly as the recipe shows, and even used the recommended brand of fish sauce. Not enough liquid to serve as soup (only 3 c. broth per 4 lbs of chicken???) Disappointing.

Rather bland. I made this exactly as the recipe shows, and even used the recommended brand of fish sauce. Not enough liquid to serve as soup (only 3 c. broth per 4 lbs of chicken???) Disappointing.