Thai Chicken and Noodles

This recipe has lots of our allergens. Appropriate substitutions and omissions must be made in order for it to be safe!

1.5 lb. b/s chicken breast - cut into pieces
2 red bell peppers, cut into strips
2 1/2 cups chicken broth, divided
1/2 cup soy sauce
6 cloves garlic, minced
1.5 tsp. red pepper flakes
1/2 tsp salt
4 T. cornstarch
6 green onions, chopped
2/3 cup peanut butter (we used Sunbutter)

12 oz. vermicelli pasta (or ramen noodles) cooked
1.5 cups chopped peanuts
1.5 cups cilantro, chopped

Put chicken, bell peppers, 2 cups broth, soy sauce, garlic, red pepper flakes, and salt in your crockpot. Cook on Low for 3 hours.Mix cornstarch with remaining 1/2 cup broth until it is smooth. Turn the crockpot to high. Stir in green onions, peanut butter, and cornstarch mixture. Cook for 30 minutes until sauce it thickened. Serve over noodles and sprinkled with peanuts and cilantro.