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Thai Turkey & Noodles (Slow Cooker)

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Thai Turkey & Noodles (Slow Cooker)
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Makes: 6 servings adjust
Slowcooker turkey dish with peanut sauce. Serve over rice, vermicelli or plain ramen noodles.



  • 1 12 pounds Turkey Tenderloin, cut into 3/4 inch pieces
  • 1 large Red Bell Pepper, cut into short, thin strips
  • 1 14 cups Reduced Sodium Chicken Broth, divided
  • 14 cup Reduced Sodium Soy Sauce
  • 3 Garlic Cloves, minced
  • 34 teaspoon Red Pepper Flakes
  • 14 teaspoon Salt

Step 1

Place turkey, bell pepper, 1 cup broth, soy sauce, garlic, pepper flakes and salt in slow cooker. Cover; cook on LOW for 3-4 hours.


  • 13 cup Creamy Peanut Butter, Not natural style due to the oil
  • 3 Scallions, cut into 1/2 inch pieces
  • 3 tablespoons Cornstarch

Step 2

After step 1 is complete, blend cornstarch and remaining 1/4 cup broth until smooth. Stir green onions, peanut butter, and cornstarch mixture into slow cooker. Cover; cook on HIGH 30 minutes or until sauce is thickened. Stir well.


  • 12 ounces Vermicelli Pasta, cooked
  • 34 cup Peanuts or cashews, chopped
  • 34 cup Fresh Cilantro, sprigs, chopped

Step 3

Serve over vermicelli (or rice or plain ramen noodles). Sprinkle with peanuts (or cashews) and cilantro.
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