Best Slow Cooker Chicken Pad Thai Recipes

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

Categories World Cuisine Recipes Asian

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

PALEO SLOW COOKER CHICKEN PAD THAI WITH VEGGIE NOODLES RECIPE - (4.5/5)

Paleo Slow Cooker Chicken Pad Thai with Veggie Noodles Recipe - (4.5/5) image

Provided by ROBandSEAN

Number Of Ingredients 17

Ingredients

2 to 3 pounds of chicken thighs or breasts (skin removed).
2 medium zucchini.
1 large carrot.
1 handful of bean sprouts (optional).
1 small bunch of green onions (for sauce and garnish)
1 cup of coconut milk.
1 cup of chicken stock.
2 heaping tablespoons of SunButter (sunflower seed butter, to replace peanut flavor).
1 tablespoon of Coconut Aminos (or wheat-free tamari, to replace soy sauce).
2 tsp of Fish Sauce. I use Red Boat fish sauce, which is paleo-friendly.
2 tsp of powdered ginger (or about 1 tbsp freshly minced ginger).
2 cloves of garlic, smashed and minced, or 1 tsp of garlic powder.
1 tsp of cayenne pepper.
1 tsp of red pepper flakes.
Salt & Pepper for seasoning the chicken.
Chopped cashews for garnish (optional).
Chopped cilantro for garnish (optional

Steps:

Season your chicken with salt and pepper, and a little bit of the cayenne pepper and ginger powder. If you have time, brown your chicken in a cast iron skillet to get the flavors going. This step is completely optional. In your crock, add your coconut milk and chicken stock. Stir well. If you are using a full-fat coconut milk, make sure you stir until the coconut milk is fully dissolved into the chicken stock. Add your SunButter, coconut aminos, fish sauce, ginger, garlic, 2 green onions chopped including the whites, cayenne, and red pepper. Stir well until your SunButter is completely dissolved. Place your chicken breasts or thighs into your base liquid. Turn your zucchinis into veggie noodles with your spiral slicer, shred your carrots, and wash your bean sprouts. Toss your zucchini noodles, carrots, and bean sprouts together on your counter to mix them well. Nest, or balance your veggie noodles on top of your liquid and meat base in your slow cooker, and press down every so slightly. The goal is for them to be steamed, not stewed. Cook for 3.5 to 4 hours on low if you are using a 4-Quart Slow cooker. Cook for no more than 6 hours on low (5 is ideal) if you are using a 6-Quart slow cooker. To serve, remove the noodles first and set aside, making sure they are strained of any retained liquid. Removed your chicken breasts or thighs. Debone if necessary, then chop into strips. Add back some of the remaining sauce/broth from the crock to the meat and mix well. Place your meat and sauce over your noodles, and garnish with green onions (scallions), chopped cilantro, and chopped cashews. Enjoy!