Slow-Cooker Thai Chicken and Shrimp

Ingredients

• 1 package chicken thighs bone-in skinless (1 pound 4 ounces)
• 14 ounces coconut milk canned (not cream of coconut)
• 3.5 ounces satay sauce (2 envelopes)
• 1 cup carrots sliced
• 0.5 cup onion chopped
• 3 cups water 
• 3 cups rice instant uncooked
• 1 pound shrimp frozen thawed deveined uncooked peeled
• 1 cup peas sweet frozen (from 1-pound bag)
• 1 tablespoon cornstarch 
• 0.3 cup peanuts chopped
• 3 tablespoons cilantro leaves fresh chopped

Equipment

• bowl
• sauce pan
• slow cooker

Directions

1. Place chicken in 3 1/2- to 4-quart slow cooker.
2. Add coconut milk. Stir in both envelopes of sauce mix, carrots and
3. onion.
4. Cover and cook on low heat setting 8 to 10 hours.
5. About 30 minutes before serving, heat water to boiling in 2-quart
6. saucepan over high heat.
7. Remove from heat and stir in rice; cover and
8. let stand about 5 minutes or until water is absorbed. Fluff rice with fork
9. before serving.
10. Remove chicken from cooker; keep warm.
11. Add shrimp and peas to
12. cooker. Increase heat setting to high.
13. Mix 1/4 cup sauce from cooker
14. and the cornstarch in small bowl; stir into mixture in cooker.
15. Cover and cook 5 to 10 minutes, stirring frequently, until shrimp are
16. pink and firm and sauce has thickened slightly.
17. Meanwhile, remove chicken from bones; coarsely chop chicken and
18. return to cooker.
19. Serve chicken mixture over rice.
20. Garnish with peanuts
21. and cilantro.