In slow cooker, layer in following order: sweet potatoes, chicken, red pepper, cabbage and onion.
Whisk broth, coconut milk, salt, pepper, garlic powder and ginger in bowl. Pour into slow cooker; cover.
Cook on low heat 7-1/4 hours; stir once halfway through if possible.
Remove 1-1/2 cups of liquid and discard. Ladle out another 1 cup liquid into small bowl. Whisk in peanut dressing mix; add back into slow cooker. Cover and cook on high for 30 minutes. Turn off heat.
Stir in noodles. Cover; let stand 15 minutes or until noodles are soft.