Slow Cooker Thai Chicken and Shrimp

 

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.