Tonight we had another recipe from the January-February Food Network. This one was called Slow-Cooker Soy Citrus Chicken. It was a good meal for us since Paula had to sleep all day.

Start by laying the slices of1orange on the bottom of a 6-quart slow cooker. Toss 1+ pounds of boneless chicken thighs with 1-2 tablespoons of flour, 1/2 teaspoon of grated lemon zest, 1/4 teaspoon salt and a few grinds of pepper in a large bow. Add the chicken to the slow cooker in a single layer. Combine 1/2 cup of sweet chili sauce, 1 tablespoon of soy sauce, 1 1-inch piece of grated ginger and 3 cloves of minced garlic in a bowl. Pour over the chicken.Cover the slow cooker and cook on low, 7 hours. Uncover and gently stir, breaking up the chicken into large pieces. Let stand 10 minutes.

Meanwhile, bring a large pot of water to a boil. Add 1 box (about 6 ounces) of rice noodles and cook as the label directs. Drain and toss with the 1 small bunch of watercress (or spinach if watercress is not available….).

Season the chicken with salt and pepper. Serve over the noodles and top with the chopped cilantro.