Place the diced 4 chicken breasts, chopped onion, spices, mango chutney and coconut milk into the slow cooker pot. Give it a good gentle stir.
Cook on Low for 6 hours. 30 minutes before the end of cooking time put in the egg noodles and vegetables.
Pour in the stock and push the noodles down to make sure they are covered with the liquid.
Cook on High for 30 minutes. Stir the noodles loose and serve.
Notes
You could just use ready cooked noodles and in that case they just need to be added when you are almost ready to eat with enough time to be heated through until piping hot.
Use chicken thighs to make this a more economical dish
To make this dish in the oven use a casserole dish with lid and cook the first step in the oven at 180 C for an hour and then add the noodles, stock and vegetables for a further 15 minutes or until the noodles are soft and the vegetables tender.
Add any vegetables to suit. It's a great way to use up leftover veg that is looking for a healthy job.
Add more spice to the recipe by adding a pinch of chilli flakes