Slow-Cooker Thai Chicken and Shrimp

Take a taste adventure made easy with your slow cooker.

  • 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
  • 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.
  • 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.
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