Crockpot Chicken Pad Thai Made with Beer

Alyson Swihart Beer Recipes

In this episode of Confessions of a Homebrewer’s Wife, we turn beer into food….  because we’re magic like that!   May I introduce (drum role please) Crockpot Chicken Pad Thai Made with Beer! 


  • 1 1/2 -2 pounds chicken breasts

  • 3/4 cup canned coconut milk

  • 1/4 cup of favorite beer

  • 3/4 cup chunky peanut butter

  • 4 cloves garlic, minced

  • 3 tablespoons honey

  • 3 tablespoons soy sauce

  • 2 tablespoons lime juice

  • 2 tablespoons rice wine vinegar

  • 1/2 teaspoon crushed red pepper flakes ( to taste)

  • 1/3 cup chopped peanuts, for garnish

  • Fresh cilantro, chopped, for garnish

  • Rice, rice noodles, or lettuce leaves, for serving


  1. Arrange chicken breasts in the bottom of a large slow cooker. Add coconut milk, peanut butter, garlic, honey, soy sauce, lime juice, rice wine vinegar, and red pepper flakes over chicken.

  2. Cover and cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours (or until chicken is tender but not overcooked, depending on the strength of your slow cooker). Reduce slow cooker temperature to WARM. Remove chicken from slow cooker, cut into chunks, and shred. Return shredded chicken to slow cooker to allow it to absorb sauce and heat through.

  3. Serve chicken and sauce over cooked rice, cooked rice noodles. Garnish with chopped peanuts and fresh cilantro.

We hope you enjoy!


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