Slow Cooker Asian Chicken Soup

• 2 pounds boneless skinless chicken thighs, cut into cubes
• 1 bunch scallions, chopped
• 1 tablespoon minced ginger
• 3 garlic cloves, minced
• 1 tablespoon sambal oelek
• 1 tablespoon vegetable oil
• Kosher salt
• Freshly ground black pepper
• 6 cups chicken stock
• 1 1/4 pounds broccoli, cut into pieces
• 1 tablespoon soy sauce
• 1 (3 ounce) package ramen noodles
• 2 teaspoons toasted sesame seeds

1. In a bowl, combine the chicken with the scallions, ginger, garlic, samba oelek, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
2. Heat a slow cooker on high until hot.
3. Add the chicken mixture to the slow cooker and brown, stirring occasionally, until golden, about 6 minutes.
4. Reduce the heat to low and stir in the stock, broccoli, and soy and cook until the chicken is very tender, 6 to 8 hours.
5. Increase the heat to high and bring the soup to a simmer.
6. Stir in the noodles and cook until tender, about 3 minutes.
7. Season the soup with salt and pepper to taste and serve sprinkled with the sesame seeds.

chicken thighs, scallions, ginger, garlic, sambal oelek, vegetable oil, kosher salt, freshly ground black pepper, chicken stock, broccoli, soy sauce, ramen noodles, sesame seeds

Taken from www.foodandwine.com/recipes/slow-cooker-asian-chicken-soup (may not work)