Slow Cooker Chicken Pad Thai

Chicken pad thai is easy to prepare in the slow cooker for a flavorful Asian-inspired meal. Garnish with bean sprouts, peanuts, and cilantro.

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 510 Calories

Ingredients

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

Recipe Instructions

Step 1

Heat a slow cooker on Medium.

Step 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.

Step 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.

Step 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.

Step 5

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

Step 6

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