Slow-Cooker Lemongrass-Coconut Marinated Chicken

Place the chicken, lemongrass, sambal oelek, and 3/4 cup of the coconut milk in a large ziplock plastic freezer bag. Seal and turn to coat; chill 8 to 24 hours.

Place the stock, garlic, onions, carrots, and ginger in a 6-quart slow cooker. Remove the chicken from the marinade, and discard the marinade. Arrange the chicken on top of the onion mixture. Cover and cook on LOW until the chicken is tender, about 7 hours and 30 minutes. Remove the chicken from the slow cooker, and discard the bones. Shred the chicken into bite-sized pieces.

Pour the cooking liquid through a colander over a bowl; discard the solids. Stir together the strained cooking liquid, soy sauce, fish sauce, lime juice, sugar, and remaining 1/2 cup coconut milk in a saucepan. Bring to a boil; stir until the sugar dissolves. Remove from the heat.

Prepare the noodles according to the package directions. Divide the noodles among 6 bowls. Top with the chicken, cucumber, and cilantro. Pour the coconut broth over each bowl, and sprinkle evenly with the peanuts.