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Slow Cooker Chicken Pad Thai

Stephanie Huber

"Super easy slow cooker version of a traditional Thai favorite!"
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3 h 35 m servings 510 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

  • Ready In

  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.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 510 calories; 18.1 g fat; 62.3 g carbohydrates; 27.1 g protein; 39 mg cholesterol; 848 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 6
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After looking at the others comments I decided to add half a cup of stock & more peanut butter & some honey. It turns out perfect! Also, I halved the ingredients as it was only for a certain amo...

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

i didn't like it i had to add a lot of extra sweet thai sauce and lime juice for it to be any good

I liked this recipe, I added more peanut butter and more coconut milk

Just ok. Too much work for this dish.

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 no...