Prep Time: 10 minutes | Cook Time: 8 hours
- 1 can coconut milk (About 13 oz)
- 3/4 cup chunky peanut butter
- 3 tbs honey
- 3 tbs soy sauce
- 2 tbs lime juice
- 2 tbs rice wine vinegar
- 1 tsp red pepper flakes
Meat and Veggies
- 1 1/2 lbs chicken
- 4 cloves garlic, chopped
- 1/2 head cabbage (Optional but tasty)
- 16 oz bean sprouts (Optional but tasty)
- 16 oz pad thai noodles (Thai rice noodles)
- 1/4 cup peanuts, for garnish
- 3-4 Sliced green onions, for garnish
Stir together all the sauce ingredients until mostly smooth. Microwave it if it's difficult to stir, and add 1-2 tbs water if necessary.
Place the chicken in the slow cooker, along with the minced garlic. Pour the sauce over it.
Cover and cook until chicken is tender but not overcooked, about 6-8 hours on low or 3-4 hours on high. Remove chicken and either cut into bite sized chunks, or shred. Turn to low, and return the chicken to the slow cooker along with the additional veggies (like bean sprouts or cabbage) and let warm through.
Meanwhile, prepare the rice noodles per package instructions. Once cooked and drained, stir into the slow cooker to coat with sauce.
Garnish with crushed peanuts and green onions, and enjoy!
For a low carb version, try serving the chicken in butter or romaine lettuce boats instead of using the noodles. It also tastes great with Asian style cabbage salads.