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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!

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( 47 Ratings)

47 Ratings

5 Stars 23%

4 Stars 26%

3 Stars 30%

2 Stars 17%

1 Stars

Member Reviews ( 8 )

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Prep Time 15 min
Total Time 10 hr 25 min
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

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Directions

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.

EXPERT TIPS

Expert Tips

If you're not a shrimp lover, just omit it for a tasty Thai Chicken.

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.

Reduced-fat ("lite") coconut milk can be used in place of the regular coconut milk.

For a change of pace, serve over cooked jasmine rice.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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:

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

REVIEWS & COMMENTS

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1 - 3 of 8 Reviews View All

Posted 10/19/2012 6:06:00 PM REPORT ABUSE a574mag said:

Rating:

this was really good. I couldn't find the peanut sauce packets so I used peanut sauce in the jar and it was lacking a little flavor but still I would make it again

This reply was: Helpful Inspiring

Posted 9/27/2012 5:43:58 PM REPORT ABUSE RhiaCArbis said:

Rating:

My family said this tastes like something we would order in a restaurant. I used boneless chicken instead of bone in and I added baby corn. I also used 3 packets of the peanut sauce mix. For those who used peanut sauce, did you get it at the local grocery store? And how much of it did you add? Thanks for the tips!

This reply was: Helpful Inspiring

Posted 4/13/2012 11:48:12 AM REPORT ABUSE ruggirl said:

Rating:

For tearacer who is allergic to coconut milk....how about substituting evaporated milk for the coconut milk? A little different flavor but the peanut sauce will help with that.

This reply was: Helpful Inspiring