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Slow-Cooker Thai Chicken and Shrimp

(4)
  1 reviews
  • 15 min prep time
  • 10 hr 25 min total time
  • 12 ingredients
  • 6 servings
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Take a taste adventure made easy with your slow cooker.

Ingredients

1
package (1 pound 4 ounces) bone-in skinless chicken thighs
1
can (14 ounces) coconut milk (not cream of coconut)
1
package (3.5 ounces) Thai peanut sauce mix (2 envelopes)
2
medium carrots, sliced (1 cup)
1
medium onion, chopped ( 1/2 cup)
3
cups water
3
cups uncooked instant rice
1
pound uncooked peeled deveined medium shrimp, thawed if frozen and tails removed
1
cup Green Giant™ frozen sweet peas (from 1-pound bag)
1
tablespoon cornstarch
1/3
cup chopped peanuts, if desired
3
tablespoons chopped fresh cilantro, if desired

Steps

  • 1 Place chicken in 3 1/2- to 4-quart slow cooker. Add coconut milk. Stir in both envelopes of sauce mix, carrots and onion.
  • 2 Cover and cook on low heat setting 8 to 10 hours.
  • 3 About 30 minutes before serving, heat water to boiling in 2-quart saucepan over high heat. Remove from heat and stir in rice; cover and let stand about 5 minutes or until water is absorbed. Fluff rice with fork before serving.
  • 4 Remove chicken from cooker; keep warm. Add shrimp and peas to cooker. Increase heat setting to high. Mix 1/4 cup sauce from cooker and the cornstarch in small bowl; stir into mixture in cooker. Cover and cook 5 to 10 minutes, stirring frequently, until shrimp are pink and firm and sauce has thickened slightly.
  • 5 Meanwhile, remove chicken from bones; coarsely chop chicken and return to cooker. Serve chicken mixture over rice. Garnish with peanuts and cilantro.
  • 1 Place chicken in 3 1/2- to 4-quart slow cooker. Add coconut milk. Stir in both envelopes of sauce mix, carrots and onion.
  • 2 Cover and cook on low heat setting 8 to 10 hours.
  • 3 About 30 minutes before serving, heat water to boiling in 2-quart saucepan over high heat. Remove from heat and stir in rice; cover and let stand about 5 minutes or until water is absorbed. Fluff rice with fork before serving.
  • 4 Remove chicken from cooker; keep warm. Add shrimp and peas to cooker. Increase heat setting to high. Mix 1/4 cup sauce from cooker and the cornstarch in small bowl; stir into mixture in cooker. Cover and cook 5 to 10 minutes, stirring frequently, until shrimp are pink and firm and sauce has thickened slightly.
  • 5 Meanwhile, remove chicken from bones; coarsely chop chicken and return to cooker. Serve chicken mixture over rice. Garnish with peanuts and cilantro.

Expert Tips

If you're not a shrimp lover, just omit it for a tasty Thai Chicken.

Look for Thai peanut sauce mix in the ethnic-foods section of your grocery store. Bone-in chicken is used because the bones help keep the chicken from shredding during the long cooking time.

Reduced-fat ("lite") coconut milk can be used in place of the regular coconut milk.

For a change of pace, serve over cooked jasmine rice.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
580
Calories from Fat
200
% Daily Value
Total Fat
22g
22%
Saturated Fat
13g
13%
Cholesterol
145mg
145%
Sodium
260mg
260%
Total Carbohydrate
62g
62%
Dietary Fiber
5g
5%
Protein
34g
34%
% Daily Value*:
Iron
32%
32%
Exchanges:
4 Starch; 3 Lean Meat; 2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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