Slow cooker Pad Thai Chicken Lettuce Wraps
Prep Time: 20 mins|Cook Time: 4 Hours
Serves: 4
Ingredients
- 1 lb Just Bare fresh chicken thighs, boneless and skinless
- 1 cup chicken broth
- ¼ cup soy sauce
- ¼ cup fish sauce
- 5 tablespoons peanut butter
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon chili garlic sauce (adjust to taste like a Gochujang)
- 8 oz rice noodles, cooked according to package instructions
- 1 head butter or Bibb lettuce, leaves separated
- ¼ cup roasted peanuts, crushed
- ¼ cup fresh cilantro, chopped
- 2 green onions, sliced
- Lime wedges, for serving
- Optional: bean sprouts, shredded carrots, and extra chili garlic sauce for garnish
Instructions
- Prepare the Chicken: Place the Just Bare fresh chicken thighs in the slow cooker. In a bowl, whisk together the chicken broth, soy sauce, fish sauce, peanut butter, honey, rice vinegar, garlic, ginger, and chili garlic sauce until smooth. Pour this mixture over the chicken thighs.
- Cook the Chicken: Cover and cook on low for 4 hours in your slow cooker or until the chicken is tender and easily shredded. Once cooked, shred the chicken with two forks and mix it into the sauce in the slow cooker to soak up the flavors. (You could use a pressure cooker to shorten the amount of cooking time significantly, or cook in a covered pot on the stove top if you don’t have a countertop cooker.)
- Assemble the Wraps: To serve, place a small amount of rice noodles in the center of each lettuce leaf. Top with a generous portion of the shredded Pad Thai chicken.
- Garnish and Serve: Sprinkle with crushed peanuts, cilantro, and green onions. Add any additional garnishes like bean sprouts, shredded carrots, or extra chili garlic sauce if desired. Serve with lime wedges on the side for a fresh burst of flavor. Enjoy the wraps immediately for the best taste.