Slow Cooker Thai Chicken

Slow Cooker Thai Chicken served with rice noodles or rice offers the peanut and cilantro flavors of pad thai with a hint of heat to your liking straight out of the crock pot.


  • 1 1/2 pounds boneless skinless chicken thighs, cubed
  • 1 green pepper sliced
  • 1 can coconut milk
  • 2 tablespoons peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon red curry paste
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon red pepper flakes optional
  • 1/2 pound rice noodles
  • 1 head of broccoli
  • Juice of 1 lime
  • Green onions and cilantro for garnish


  1. In a slow cooker, layer green peppers, chicken, and then coconut milk, peanut butter, soy sauce, curry paste, and ginger (mixed). Add red pepper flakes if you like a little spice in your Thai.

  2. Cook covered 5-6 hours on low or 3-4 hours on high, till chicken is cooked.
  3. Twenty minutes before serving, stir in broccoli crowns from one head of broccoli and soak the rice noodles in hot water.
  4. After 20 minutes, stir drained noodles into crock pot. Juice one lime over mixture, stir and serve with green onion and cilantro.