Sliced mini bell peppers, peanuts, and cilantro leaves for garnish
Kosher salt and fresh cracked pepper to taste
Set the slow cooker to sear.
Season the chicken on both sides with salt and pepper.
Add the oil to the slow cooker and brown the chicken on both sides, about 3 to 4 minutes per side.
Switch the slow cooker to slow cook high and then add in the carrots, sweet potatoes, onions, stock, coconut milk, curry paste, curry powder, soy sauce, fish sauce, garlic and ginger and cook for 5 hours.
Add the snow peas and peas with 45 minutes remaining in the cooking process.
Shred the chicken using 2 forks. Season the soup with salt and pepper.
Serve the soup over top of some noodles and garnish with peppers, peanuts and cilantro leaves.