Slow Cooker Thai Chicken And Shrimp Recipes

Steps:

• Place chicken in a 1-1/2- or 3-qt. slow cooker. In a small bowl, combine the next 6 ingredients; pour over chicken. Cook, covered, on low until a thermometer inserted in chicken reads 165°, about 4 hours. Remove chicken; cool slightly. Shred chicken with two forks and return to slow cooker., In a large saucepan, cook noodles according to package directions. In a small nonstick skillet, heat butter over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains., Drain noodles. Stir eggs and noodles into slow cooker. Top with green onions, peanuts and cilantro.Freeze option: Double the chicken mixture. Freeze half of cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Prepare noodles and eggs as directed; stir into chicken mixture. Garnish as desired.

Steps:

• In a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth.
• Heat a large wok over medium-high heat, and add canola oil. When the oil is hot, add the garlic and ginger and let cook until fragrant, about 1 minute. Add the vegetables, chicken, and shrimp, and stir-fry until chicken and shrimp are browned and cooked through, about 2 minutes. Add noodles and toss to coat.
• Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes.
• Spread chopped romaine on a platter. Serve pad Thai on top of lettuce and garnish with mung bean sprouts, lime, cilantro and chopped peanuts.

Steps:

• Combine the salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the crock of a slow cooker; mix well. Place the chicken in the sauce, spoon mixture over chicken to coat.
• Place the lid on the cooker and set to LOW. Cook until chicken is very tender and sauce has thickened, 8 to 9 hours. A meat thermometer, inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C). Garnish with peanuts and cilantro before serving.

Steps:

• Mix chicken broth, water, coriander, cumin, salt, cayenne, lime zest, lime juice, garlic and ginger in crock pot.
• Stir in onion, bell pepper, carrot, coconut, raisins and rice.
• Cover and cook on low setting 3 1/2 hours, or until rice is just tender.
• Stir in the shrimp and snow peas.
• Cover and cook another 30 minutes.
• Serve garnished with toasted coconut.

Steps:

• Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 1 to 2 minutes each side or until golden. Transfer to slow cooker.
• Reduce frying pan heat to low. Add remaining oil to pan. Add curry paste and cook, stirring, for 1 to 2 minutes or until aromatic. Add stock and stir until curry paste has dissolved. Add mushroom and bamboo shoots. Pour mixture over chicken and stir to combine.
• Cover and cook on HIGH for 3 1/2 hours. Combine fish sauce, sugar and coconut milk in a jug. Stir into curry. Cover and cook on HIGH for a further 30 minutes.
• Stir in basil. Spoon curry over rice. Serve.