Slow-Cooker Thai Chicken and Shrimp

Name: Slow-Cooker Thai Chicken and Shrimp
Prep time: 10 h 25 min
Cook time: 10 h 25 min
Total time: 10 h 25 min
Yield: 6
Cuisine: Thai, Asian
Ingredients: 397 grams can coconut milk (not cream of coconut); 237 milliliters medium carrots, sliced; 1 Tbsp cornstarch; 3 Tbsps chopped fresh cilantro, if desired; 710 milliliters uncooked instant rice; 118 milliliters medium onion, chopped; 99 grams package Thai peanut sauce mix (2 envelopes); 79 milliliters chopped peanuts, if desired; 237 milliliters frozen sweet peas (from 1-pound bag); 454 grams uncooked peeled deveined medium shrimp, thawed if frozen and tails removed; 1 package (1 pound 4 ounces) bone-in skinless chicken thighs; 710 milliliters water

Slow-Cooker Thai Chicken and Shrimp might be just the Asian recipe you are searching for. One portion of this dish contains roughly 36g of protein, 26g of fat, and a total of 587 calories. This recipe serves 6. A mixture of onion, shrimp, thai peanut sauce mix, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the instant white rice you could follow this main course with the Baked Rice Pudding as a dessert. From preparation to the plate, this recipe takes around 10 hours and 25 minutes.

Instructions

Place chicken in 3 1/2- to 4-quart slow cooker.

Ingredients you will need

Whole Chicken

Equipment you will use

Slow Cooker

Add coconut milk. Stir in both envelopes of sauce mix, carrots and onion.

Ingredients you will need

Coconut Milk

Sauce Mix

Carrot

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.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Water

Rice

Remove chicken from cooker; keep warm.

Ingredients you will need

Whole Chicken

Add shrimp and peas to cooker. Increase heat setting to high.

Ingredients you will need

Shrimp

Peas

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.

Ingredients you will need

Corn Starch

Shrimp

Sauce

Equipment you will use

Bowl

Meanwhile, remove chicken from bones; coarsely chop chicken and return to cooker.

Ingredients you will need

Whole Chicken

Serve chicken mixture over rice.

Ingredients you will need

Whole Chicken

Rice

Garnish with peanuts and cilantro.

Ingredients you will need

Cilantro

Peanuts

Equipment

Slow Cooker

Sauce Pan

Bowl

Ingredients

Servings:

397grams

can coconut milk (not cream of coconut)237milliliters

medium carrots, sliced 1Tbsp

cornstarch 3Tbsps

chopped fresh cilantro, if desired 710milliliters

uncooked instant rice 118milliliters

medium onion, chopped 99grams

package Thai peanut sauce mix (2 envelopes)79milliliters

chopped peanuts, if desired 237milliliters

frozen sweet peas (from 1-pound bag)454grams

uncooked peeled deveined medium shrimp, thawed if frozen and tails removed 1package

(1 pound 4 ounces) bone-in skinless chicken thighs 710milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Thai works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Essay Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.