Crockpot Chicken Peanut Pad Thai!
We love take out Pad Thai but for our big family this is much more wallet friendly. We prefer it on rice noodles but the sauce is so good any noodle tastes awesome. This took under 2 hours in the crockpot. Enjoy!
Ingredients:
1-2 pounds boneless skinless chicken breasts
1 cup half & half or canned coconut milk
1 (16 oz) jar natural peanut butter crunchy or creamy
4 cloves garlic minced
3 tablespoons honey
3 tablespoons soy sauce
2 tablespoons lime or lemon juice
2 tablespoons rice wine vinegar (or 2 tablespoons white wine vinegar with ½ teaspoons sugar)
1 tablespoon sesame oil
⅛ - ¼ teaspoon crushed red pepper flakes
1 cup of chicken broth
1 cup matchstick carrots
Instructions:
Into a non-stick sprayed crock pot on high:
• Chicken breast tenderloins (or sliced chicken breast) in the bottom of a large slow cooker.
Combine coconut milk, peanut butter, garlic, honey, soy sauce, lime juice, rice wine vinegar, and red pepper flakes; mix until (mostly) smooth)
• Pour over chicken.
• Cook on high for 2 hours (or on low for 3 to 5 hours, until chicken is cooked through)
• Serve over your favorite noodle (rice noodles are most appropriate but I rarely have them on hand!) or rice.
Also (optional) top with chopped peanuts, lime wedges & fresh cilantro or parsley
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