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Slow-Cooker Thai Chicken and Shrimp

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Slow-Cooker Thai Chicken and Shrimp
  • Prep 15 min
  • Total 10 hr 25 min
  • Servings 6
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There's something to please everyone in a delightful dish loaded with chicken, shrimp, rice, vegetables and fantastic flavor!
Updated Jan 3, 2010

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 frozen sweet peas (from 1-pound bag)
  • 1 tablespoon cornstarch
  • 1/3 cup chopped peanuts, if desired
  • 3 tablespoons chopped fresh cilantro, if desired

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you're not a shrimp lover, just omit it for a tasty Thai Chicken.
  • tip 2
    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.
  • tip 3
    Reduced-fat ("lite") coconut milk can be used in place of the regular coconut milk.
  • tip 4
    For a change of pace, serve over cooked jasmine rice.

Nutrition

580 Calories, 22g Total Fat, 34g Protein, 62g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
32%
32%
Exchanges:
4 Starch; 3 Lean Meat; 2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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