Nat’s Version of Crock Pot Easy Pad Thai

Ingredients

• 3 boneless skinless chicken breasts
• 1 cup salsa (any kind)
• 1/2 cup peanut butter (I use crunchy)
• 1 lime, juice and zest of
• 2 tablespoons soya sauce
• 1 teaspoon grated fresh ginger
• 3 cloves grated fresh garlic
• 1/4 cup coconut milk (I’ve made it without)
• 8 ounces mushrooms (sliced)
• 1 red bell pepper, chopped (optional)
• 1 yellow bell pepper, chopped (optional)
• 1 cup chopped snow peas (optional)
• 1 cup bean sprouts
• 1/4 cup peanuts (crushed)
• fresh cilantro
• salt and pepper
• egg noodles (cooked)

Instructions

1. Heat crock to med.
2. Cut chicken into chunks.
3. Heat frying pan on high.
4. Sear chicken, throw into crock pot.
5. In a bowl mix:.
6. Salsa, peanut butter, soya sauce, ginger, garlic, juice and zest of 1 lime, 2 tbsp of fresh chopped cilantro, and coconut milk.
7. Pour over chicken.
8. Salt and Pepper to taste.
9. Put lid on crock.
10. After 2 hours cooking (should be almost to a simmer), if not turn crock up a bit.
11. When at a slow simmer, add mushrooms.
12. After another hour, add chopped bell peppers and chopped snow peas.
13. Should have about and 45 minutes to an hour left to cook.
14. Serve on noodles, then top with bean sprouts, fresh cilantro and crushed peanuts.
15. Note: if you find your mixture to be quite thick in the crock (depends on peanut butter, salsa – ) I’ve added a bit of chicken broth to it, to make it “smoother”.