Slow Cooker Chicken Pad Thai
Thanks to the slow cooker, the peanut sauce melds harmoniously, deepening the flavor and giving you restaurant quality Pad Thai from your own kitchen.
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Slow Cooker Chicken Pad Thai
Thanks to the slow cooker, the peanut sauce melds harmoniously, deepening the flavor and giving you restaurant quality Pad Thai from your own kitchen.
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| Servings | Prep Time |
| 6servings | 10minutes |
| Cook Time |
| 8hours |
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Ingredients
Peanut Sauce
- 1can coconut milk(About 13 oz)
- 3/4cup chunky peanut butter
- 3tbs honey
- 3tbs soy sauce
- 2tbs lime juice
- 2tbs rice wine vinegar
- 1tsp red pepper flakes
Meat and Veggies
- 1 1/2lbs chicken
- 4cloves garlic, chopped
- 1/2head cabbage(Optional but tasty)
- 16oz bean sprouts(Optional but tasty)
- 16oz pad thai noodles(Thai rice noodles)
- 1/4cup peanuts, for garnish
- 3-4 Sliced green onions, for garnish
Instructions
- 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!
Recipe Notes
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.