SLOW COOKER CHICKEN PAD THAI

Slow Cooker Chicken Pad Thai image

Super easy slow cooker version of a traditional Thai favorite!

Provided by Stephanie Huber

Time 3h35m

Yield 6

Number Of Ingredients 18

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 848.4 mg, Sugar 6.8 g