Crock Pot Chicken Pad Thai

This Crock Pot Chicken Pad Thai is a creamy and flavorful recipe, which includes coconut milk and natural peanut butter. It’s a no-fuss take on the classic, ready in about 7 hours and 10 minutes.

Crock Pot Chicken Pad Thai Ingredients

• 1 ½ pounds boneless skinless chicken breasts
• ½ cup chicken broth
• Salt + freshly ground black pepper, to taste
• 1 cup unsweetened canned coconut milk
• ½ cup unsweetened natural peanut butter, crunchy or creamy
• 4 cloves garlic, minced
• 3 tablespoons honey
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons lime juice
• 2 tablespoons rice wine vinegar
• 1 tablespoon fish sauce
• ½ teaspoon crushed red pepper flakes, more or less to taste
• Chopped peanuts, for garnish
• Chopped fresh cilantro, for garnish
• Rice, rice noodles, or lettuce leaves, for serving

How To Make Crock Pot Chicken Pad Thai

1. Cook the chicken: Arrange chicken breasts in a large slow cooker. Season with salt and pepper, then pour the chicken broth into the bottom. Cover and cook on LOW for 4 to 6 hours, until the chicken is fall-apart tender.
2. Shred the chicken: Remove the chicken from the slow cooker and shred it on a cutting board. Drain the liquid and wipe out the slow cooker.
3. Make the sauce: In a medium bowl, whisk together the coconut milk, peanut butter, garlic, honey, soy sauce, lime juice, rice wine vinegar, fish sauce, and red pepper flakes until smooth.
4. Combine chicken and sauce: Return the shredded chicken to the slow cooker. Pour the sauce over the chicken and stir to coat.
5. Finish cooking: Cover and cook on LOW for another 45 minutes to 1 hour, stirring halfway through, until the sauce thickens and everything is heated through.
6. Serve: Spoon the chicken and sauce over cooked rice, rice noodles, or use large lettuce leaves as wraps. Garnish with chopped peanuts, cilantro, and extra red pepper flakes if desired.

Recipe Tips

• How to know when the chicken is done: The chicken should shred easily with a fork. If not, cook it a bit longer.
• Can I use chicken thighs instead of breasts? Yes, boneless skinless thighs will also work and stay moist in the slow cooker.
• How spicy is this recipe? The heat is mild with ½ teaspoon of red pepper flakes. Adjust to your taste.
• What kind of peanut butter works best? Natural, unsweetened peanut butter (creamy or crunchy) is ideal for the best flavor and consistency.
• Can I make this dairy-free? Yes, this recipe is already dairy-free thanks to the coconut milk.

What To Serve With Chicken Pad Thai

This dish is versatile and pairs well with simple sides:

• Steamed or stir-fried vegetables
• Cucumber salad with rice vinegar
• Thai spring rolls
• Jasmine or brown rice
• Rice noodles or lettuce wraps

How To Store Chicken Pad Thai

Refrigerate: Store leftovers in an airtight container in the fridge for 3 to 4 days.
Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating gently on the stove or in the microwave.

Chicken Pad Thai Nutrition Facts

• Calories: 396kcal
• Carbohydrates: 18g
• Protein: 31g
• Fat: 24g
• Saturated Fat: 11g
• Cholesterol: 73mg
• Sodium: 674mg
• Sugar: 13g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this ahead of time?
Yes, you can cook and store it in the fridge or freezer for later. It reheats well.

Why is my sauce too thin?
If the sauce is runny, cook it uncovered for the last 10–15 minutes or add a cornstarch slurry.

Can I skip the fish sauce?
Fish sauce adds authentic umami flavor, but you can omit it or substitute with extra soy sauce if needed.

How do I reheat leftovers?
Reheat gently in a saucepan or microwave with a splash of water or broth to loosen the sauce.

Can I double the recipe?
Yes, just make sure your slow cooker can accommodate the extra volume and adjust cooking time slightly if needed.

Try More Recipes:

• Crock Pot Chicken Marbella
• Crock Pot Chicken Minestrone Soup
• Crock Pot Chicken Liver With Mushrooms