Slow Cooker Chicken Thai Ramen Noodles

3 cups water

1 tablespoon soy sauce

1 (13.5 ounce) can light coconut milk

1 tablespoon Thai garlic chile paste

½ cup peanut butter

1 onion, chopped

2 cloves garlic, minced

1 inch piece fresh ginger, grated

2 green bell peppers, diced

2 pounds skinless, boneless chicken thighs, diced

2 (3 ounce) packages ramen noodles

½ cup diced cucumber

2 green onions, chopped

½ cup chopped fresh cilantro

½ cup chopped fresh basil

Combine water, soy sauce, coconut milk, chile paste, and peanut butter in slow cooker crock. Stir in onion, garlic, ginger, green pepper, and diced chicken. Cook on High until chicken is no longer pink, about 4 hours.

Stir the ramen noodles into the crock; reserve seasoning packets. Cook on High until noodles are soft, 15 to 20 minutes. Season to taste with ramen seasoning packets. Garnish soup with cucumbers, green onions, cilantro, and basil before serving.