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

Minutes

Total Time

10:25

Hrs:Mins

Makes

servings

package (1 pound 4 ounces) bone-in skinless chicken thighs

can (14 ounces) coconut milk (not cream of coconut)

package (3.5 ounces) Thai peanut sauce mix (2 envelopes)

medium carrots, sliced (1 cup)

medium onion, chopped ( 1/2 cup)

cups water

cups uncooked instant rice

pound uncooked peeled deveined medium shrimp, thawed if frozen and tails removed

cup Green giant® frozen sweet peas (from 1-pound bag)

tablespoon cornstarch

1/3

cup chopped peanuts, if desired

tablespoons chopped fresh cilantro, if desired

Place chicken in 3 1/2- to 4-quart slow cooker. Add coconut milk. Stir in both envelopes of sauce mix, carrots and onion.
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 before serving.
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 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:

*Percent Daily Values are based on a 2,000 calorie diet.

Slow Cooker Thai Chicken and Shrimp

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens