Place the chicken breasts in a 4 quart slow cooker. In a small bowl, whisk together the garlic, ginger, curry paste, fish sauce, coconut aminos, honey, and chicken broth. Pour the mixture over the chicken.
Cover and cook on high for 4-6 hours, until the chicken is very tender.
Remove the chicken from the slow cooker about 1 hour before serving. Shred it with a fork before returning the chicken to the crockpot.
Stir in the coconut milk and rice noodles. Cook on low for 15-20 minutes, until the noodles are soft.
Serve each bowl topped with the bean sprouts, jalapeno and bell pepper slices, a squeeze of fresh lime juice, and cilantro.