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Slow Cooker Chicken Pad Thai

Slow Cooker Chicken Pad Thai

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steph77

Super easy slow cooker version of a traditional Thai favorite!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 510 kcal
  • 25%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 62.3g
  • 20%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 913 mg
  • 37%

Based on a 2,000 calorie diet

Directions

  1. Heat a slow cooker on Medium.
  2. 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.
  3. 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.
  4. 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.
  5. Place noodles in a large bowl and cover with hot water. Stir and soak until softened, about 15 minutes. Drain and rinse thoroughly.
  6. Serve chicken mixture atop noodles on a serving dish and garnish with bean sprouts, peanuts, and 2 tablespoons cilantro.
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Reviews

ZCattell
0
4/9/2014

I'm sorry but this recipe is not good at all. It's too dry.

courtney
0
2/16/2014

Just ok. Too much work for this dish.

AbbyWenz
0
1/9/2014

I can't rate this too well since I had to take out the nuts due to allergies, but all in all, I thought they still turned out pretty good! Unfortunetely, because it was a lot of prep time and not a lot of time in the actual crock pot, I couldn't leave the house like I wanted.