Slow Cooker Chicken Pad Thai

Slow Cooker Chicken Pad Thai
  • 1 (16 ounce) package skinless, boneless chicken breast halves, cut into chunks
  • 1 cup salsa
  • 1/2 cup peanut butter
  • 1/4 cup coconut milk
  • 2 tablespoons soy sauce
  • 2 tablespoons chopped fresh cilantro
  • 3 cloves garlic, grated
  • 1 teaspoon grated fresh ginger
  • 1/2 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
  • 1/4 cup crushed peanuts
  • 2 tablespoons chopped fresh cilantro, or to taste


  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.

03/27/2018
Slow Cooker Chicken Pad Thai, recipe PT15M PT1H 5 455 calories

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