Slow Cooker Chicken Pad Thai


  • 1kg of chicken thighs or breasts
  • 1 small bunch of green onions (for sauce and garnish)
  • 1 can of coconut milk.
  • 1 cup of chicken stock.
  • 2 large tablespoons of peanut butter
  •  1 tablespoon of soy sauce
  • 2 tsp of Fish Sauce.
  • 2 cloves of garlic, smashed and minced, or 1 tsp of garlic powder.
  • 1 tsp of cayenne pepper.
  • 1 tsp of red pepper flakes.
  • Salt & Pepper for seasoning the chicken.
  • Chopped cashews for garnish (optional)
  • Chopped coriander for garnish (optional)
  1. Season your chicken with salt and pepper, and a little bit of the cayenne pepper and ginger powder. If you have time, brown your chicken in a cast iron skillet to get the flavors going. This step is completely optional.
  2. In your crock, add your coconut milk and chicken stock. Stir well. If you are using a full-fat coconut milk, make sure you stir until the coconut milk is fully dissolved into the chicken stock.
  3. Add your peanut butter, soy sauce, fish sauce, ginger, garlic, 2 green onions chopped including the whites, cayenne, and red pepper.
  4. Stir well until your peanut butter is completely dissolved.
  5. Place your chicken breasts or thighs into your base liquid.
  6. Cook for 3.5 to 4 hours on low if you are using a 4-Quart Slow cooker.