Coconut-Lemongrass Chicken Bowls

• 1 1/4 cups light coconut milk, divided
• 3 tablespoons finely chopped lemongrass
• 2 tablespoons sambal oelek (ground fresh chile paste)
• 3 3/4 pounds skinless, bone-in chicken thighs (about 8 thighs)
• 3/4 cup unsalted chicken stock
• 6 garlic cloves, crushed
• 2 large onions, peeled and quartered
• 2 large carrots, each cut into 4 pieces
• 1 (2-inch) piece peeled fresh ginger, thinly sliced
• 2 tablespoons lower-sodium soy sauce
• 5 teaspoons fish sauce
• 1 tablespoon fresh lime juice
• 1/2 teaspoon granulated sugar
• 8 ounces uncooked wide brown rice noodles
• 2 cups thinly sliced English cucumber
• 1/2 cup loosely packed fresh cilantro leaves
• 1/4 cup sliced green onions
• 1/4 cup chopped unsalted peanuts

1. Place 3/4 cup coconut milk, lemongrass, sambal oelek, and chicken in a large zip-top plastic bag. Seal and turn to coat; refrigerate 8 to 24 hours.
2. Place stock, garlic, onions, carrots, and ginger in a 6-quart slow cooker. Remove chicken from marinade; discard marinade. Arrange chicken on top of onion mixture. Cover and cook on LOW 7 1/2 hours. Remove chicken from slow cooker; shred chicken into bite-size pieces. Discard bones.
3. Pour cooking liquid through a colander arranged over a large bowl; discard solids. Combine strained cooking liquid, soy sauce, fish sauce, lime juice, sugar, and remaining 1/2 cup coconut milk in a small saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Remove pan from heat.
4. Prepare noodles according to package directions. Divide noodles evenly among 6 bowls. Top evenly with chicken, cucumber slices, cilantro, and green onions. Pour 1/3 cup coconut milk mixture over each serving; sprinkle servings evenly with peanuts.

light coconut milk, lemongrass, sambal oelek, skinless, garlic, onions, carrots, fresh ginger, lower, fish sauce, lime juice, sugar, rice noodles, cucumber, cilantro, green onions, peanuts

Taken from www.myrecipes.com/recipe/coconut-lemongrass-chicken-bowls (may not work)