slow cooker chicken pad thai

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 50 mins

Ready Time: 3 hrs 35 mins


• heat a slow cooker on medium.
• 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.
• 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.
• 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.
• place noodles in a large bowl and cover with hot water. stir and soak until softened, about 15 minutes. drain and rinse thoroughly.
• serve chicken mixture atop noodles on a serving dish and garnish with bean sprouts, peanuts, and 2 tablespoons cilantro.