Slow Cooker Thai Chicken and Shrimp

Take a taste adventure made easy with your slow cooker.

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Servings 6

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ingredients 12
Prep Time 15 min
Total Time 10 hr 25 min

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

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Directions

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

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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.