Step 1

Add first 9 ingredients through chili sauce in a slow cooker. Carefully stir, cover and cook on low for 8 hours or high for 3-4 hours. Remove mushrooms and discard. Shred chicken breast with two forks into smaller pieces and stir. Set slow cooker to warm.

Step 2

Cook rice noodles according to package directions in lightly salted water. Drain and rinse under cool water to stop cooking.

Step 3

Place desired amount of noodles in large soup bowls. Top with desired amount of chicken and broth. Top with preferred toppings and serve immediately. See section above in post for storage and serving tips.