Slow Cooker Chicken Pho

In large Ziploc bag, combine 3/4 cup coconut milk, lemongrass, chili paste and chicken thighs. Turn to coat and let the chicken marinate overnight. Once the chicken has marinated, remove from refrigerator and let it come to room temperature.

Meanwhile, combine remaining coconut milk, chicken stock, garlic, onions, carrots and ginger in a slow cooker. Place the chicken on top of the mix, cover and cook on low for 6–8 hours.

Once chicken has cooked, remove from the slow cooker and shred. Skim the top of the liquid in the crockpot to remove fat. Place the shredded chicken back in the crock pot.

In a small bowl, combine coconut aminos, fish sauce and lime juice. Pour the mix over the shredded chicken and stir to combine.

Prepare the noodles according to package directions. Once cooked, divide the pasta evenly among bowls. Top with the chicken mixture and serve with desired garnishes.