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Ingredients

1 (16 ounce) package skinless, boneless chicken breast halves, cut into chunks 1 cup salsa ½ cup peanut butter ¼ cup coconut milk 2 tablespoons soy sauce 2 tablespoons chopped fresh cilantro 3 cloves garlic, grated 1 teaspoon grated fresh ginger ½ lime, zested and juiced salt and ground black pepper to taste 1 (8 ounce) package sliced fresh mushrooms 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 cup chopped snow peas 1 (12 ounce) package rice noodles 1 cup bean sprouts ¼ cup crushed peanuts 2 tablespoons chopped fresh cilantro, or to taste

Nutrition Info

509.7 calories carbohydrate: 62.3 g cholesterol: 38.9 mg fat: 18.1 g fiber: 5.3 g protein: 27.1 g saturatedFat: 5 g servingSize: - sodium: 848.4 mg sugar: 6.8 g transFat: : - unsaturatedFat: : -

Heat a slow cooker on Medium.
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.
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.
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.
Place noodles in a large bowl and cover with hot water. Stir and soak until softened, about 15 minutes. Drain and rinse thoroughly.
Serve chicken mixture atop noodles on a serving dish and garnish with bean sprouts, peanuts, and 2 tablespoons cilantro.

6 servings

Super easy slow cooker version of a traditional Thai favorite!