Slow Cooker Chicken Pad Thai - cooking recipe

Ingredients

1 (16 ounce) package skinless, boneless chicken breast halves, cut into chunks
1 cup salsa
1/2 cup peanut butter
1/4 cup coconut milk
2 tablespoons soy sauce
2 tablespoons chopped fresh cilantro
3 cloves garlic, grated
1 teaspoon grated fresh ginger
1/2 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
1/4 cup crushed peanuts
2 tablespoons chopped fresh cilantro, or to taste

Preparation

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.