Place chicken in 3 1/2- to 4-quart slow cooker.
Add coconut milk. Stir in both envelopes of sauce mix, carrots and
Cover and cook on low heat setting 8 to 10 hours.
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
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.
Meanwhile, remove chicken from bones; coarsely chop chicken and
return to cooker. Serve chicken mixture over rice. Garnish with peanuts