4 cups low sodium chicken broth
  1½ lbs. chicken breasts
  3 small carrots, peeled and cut into matchsticks
  ½ cup thinly sliced snow peas, plus more for serving
  1 sweet bell pepper, thinly sliced
  1 Tablespoon Sriracha
  1 Tablespoon low sodium soy sauce (or Tamari, for gluten free)
  1½ teaspoons Thai red curry paste
  2 inch piece peeled fresh ginger
  8 ounces shiitake mushrooms, sliced
  3 ounces rice noodles
  Lime wedges
  Fresh chopped cilantro, mint, and green onions, for serving

Instructions

1. Combine the chicken broth, chicken, carrots, peas, pepper, sriracha, soy sauce, curry paste, and ginger in the crock pot. Cook on high for 4 hours or 8 hours on low. Thirty minutes before ready to serve, add the mushrooms to the pot and continue to cook.
2. Cook the rice noodles according to package directions.
3. Divide the cooked rice noodles evenly between bowls. Ladle soup on top, then top each serving with a squeeze of fresh lime juice and sprinkle of cilantro, mint, and green onions. Serve immediately.