Slow-Cooker Pad Thai

• 3 boneless skinless chicken breast halves (5 to 6 ounces each)
• 1/4 cup packed brown sugar
• 1/4 cup lime juice
• 2 tablespoons soy sauce
• 2 garlic cloves, minced
• 1 teaspoon fish sauce or additional soy sauce
• 1/4 teaspoon crushed red pepper flakes
• 8 ounces uncooked Asian lo mein noodles
• 2 teaspoons butter
• 2 large eggs, beaten
• 3 green onions, thinly sliced
• 1/4 cup chopped salted peanuts
• 1/4 cup chopped fresh cilantro

1. Place chicken in a 1-1/2- or 3-qt. slow cooker. In a small bowl, combine the next 6 ingredients; pour over chicken. Cook, covered, on low until a thermometer inserted in chicken reads 165u0b0, about 4 hours. Remove chicken; cool slightly. Shred chicken with two forks and return to slow cooker.
2. In a large saucepan, cook noodles according to package directions. In a small nonstick skillet, heat butter over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains.
3. Drain noodles. Stir eggs and noodles into slow cooker. Top with green onions, peanuts and cilantro.
4. Double the chicken mixture. Freeze half of cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Prepare noodles and eggs as directed; stir into chicken mixture. Garnish as desired.

chicken breast halves, brown sugar, lime juice, soy sauce, garlic, fish sauce, red pepper, mein noodles, butter, eggs, green onions, peanuts, fresh cilantro

Taken from www.tasteofhome.com/recipes/slow-cooker-pad-thai/ (may not work)