700g chicken fillet (I prefer thigh but breast is ok too) sliced into strips
2 medium brown onions, cut in thin strips
1 red capsicum (pepper) cut in strips
2 handfuls of snow peas (ends trimmed)
1 cup mild sweet chilli sauce
60ml honey
30ml soy sauce
440g shelf fresh Singapore noodles
Instructions
Place chicken and onion into slow cooker and cook on HIGH for 1hr
Drain all liquid after the 1hr cooking time
Add remaining ingredients (except noodles) and cook on low for a further 2hrs
Place noodles in a bowl and pour over 1 cup boiling water just to soften and separate noodles, drain this water then add just the noodles to the slow cooker
Cook on low for an additional 30mins to ensure noodles are warmed through
Serve
Note
I use a supermarket brand sweet chilli sauce which isn't overly spicy, so this meal is child friendly for us