Rating: 3 stars
10 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2

Super easy slow cooker version of a traditional Thai favorite!

Gallery

Recipe Summary

cook:
2 hrs 50 mins
additional:
15 mins
total:
3 hrs 35 mins
prep:
30 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a slow cooker on Medium.

    Advertisement
  • 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

510 calories; protein 27.1g; carbohydrates 62.3g; fat 18.1g; cholesterol 38.9mg; sodium 848.4mg. Full Nutrition
Advertisement