Slow-Cooker Thai Chicken and Shrimp

Slow-Cooker Thai Chicken and Shrimp

There's something to please everyone in a delightful dish loaded with chicken, shrimp, rice, vegetables and fantastic flavor!

Prep Time

15

Minutes

Total Time

10:25

Hrs:Mins

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
If you're not a shrimp lover, just omit it for a tasty Thai Chicken.
Success
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.
Health Twist
Reduced-fat ("lite") coconut milk can be used in place of the regular coconut milk.
Special Touch
For a change of pace, serve over cooked jasmine rice.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 580
    • (Calories from Fat 200),
  • Total Fat 22g
    • (Saturated Fat 13g,),
  • Cholesterol 145mg;
  • Sodium 260mg;
  • Total Carbohydrate 62g
    • (Dietary Fiber 5g,
  • Protein 34g;
Percent Daily Value*:
    Exchanges:
    • 4 Starch;
    • 3 Lean Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.