We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Slow-Cooker Thai Chicken and Shrimp

Take a taste adventure made easy with your slow cooker.

(4)
(1)
Save and Share
  • prep time 15 min
  • total time 10 hr 25 min
  • ingredients 12
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

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

toggle

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.

Nutritional information

toggle

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%;
Exchanges:
4 Starch; 3 Lean Meat; 2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.