Slow Cooker Chicken Pad Thai recipe

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Ingredients

1 (16 ounce) package skinless, boneless chicken breast halves, cut into chunks
1 cup salsa
½ cup peanut butter
¼ cup coconut milk
2 tablespoons soy sauce
2 tablespoons chopped fresh cilantro
3 cloves garlic, grated
1 teaspoon grated fresh ginger
½ lime, zested and juiced
salt and ground black pepper to taste
1 (8 ounce) package sliced fresh mushrooms
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup chopped snow peas
1 (12 ounce) package rice noodles
1 cup bean sprouts
¼ cup crushed peanuts
2 tablespoons chopped fresh cilantro, or to taste

Nutrition Info

509.7 calories
carbohydrate: 62.3 g
cholesterol: 38.9 mg
fat: 18.1 g
fiber: 5.3 g
protein: 27.1 g
saturatedFat: 5 g
servingSize: -
sodium: 848.4 mg
sugar: 6.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a slow cooker on Medium.

  2. Heat a non-stick frying pan over high heat, cook chicken in hot pan until browned on all sides, about 5 minutes. Transfer chicken to slow cooker.

  3. Mix salsa, peanut butter, coconut milk, soy sauce, 2 tablespoons cilantro, garlic, ginger, lime zest, and lime juice in a bowl, pour over chicken. Season with salt and pepper.

  4. Cook on Medium for 2 hours, add mushrooms, red bell pepper, yellow bell pepper, and snow peas. Continue to cook, 45 minutes to 1 hour.

  5. Place noodles in a large bowl and cover with hot water. Stir and soak until softened, about 15 minutes. Drain and rinse thoroughly.

  6. Serve chicken mixture atop noodles on a serving dish and garnish with bean sprouts, peanuts, and 2 tablespoons cilantro.

Recipe Yield

6 servings

Recipe Note

Super easy slow cooker version of a traditional Thai favorite!

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