Slow Cooker Ginger Chicken Soup

Stir together bone broth, water, rice vinegar, fennel, 1/4 cup green onions, lime juice, ginger, fish sauce, garlic salt and white pepper in a 6-quart slow cooker. Add chicken breasts. Cover and cook on HIGH for 3 to 3-1/2 hours or until fennel is tender and chicken reaches 165 degrees.

Remove chicken from slow cooker; place in a rimmed baking pan. Using two forks, coarsely shred chicken. Return shredded chicken to slow cooker.

To serve, cook udon noodles according to package directions; drain. Divide noodles among 5 serving soup bowls. Ladle soup over noodles. Drizzle with chili pepper crunch; top with radishes, sweet peppers, peanuts and additional green onions, if desired.