Spicy Slow Cooker Pad Thai Chicken & Ramen Soup

1 Turn the slow cooker on low heat, and place the chicken, chicken broth, coconut milk, pad thai sauce, mushrooms, bell peppers, onion, cilantro, garlic, ginger, lime juice, cayenne pepper, and red pepper flakes into the slow cooker.
2 Cover and let cook for about 3-4 hours or until the internal temp of the chicken reads about 165 degrees F. When done, remove chicken and allow it to cool slightly before shredding it with a fork. Return the chicken to the slow cooker and turn the heat setting to ‘Serve.’ Season with salt/pepper to taste.
3 Add in a couple of packages of the ramen noodles and allow the noodles to soften and soak up some of the liquid.
4 Top with a lime wedge and fresh cilantro, if desired. Enjoy!