Tuesday, January 24, 2017

Crock Pot Thai Chicken


I have been holding onto this recipe for some time as it calls for a Trader Joe's ingredient, Spicy Peanut Vinaigrette.  And since we don't have a TJ's in Chattanooga, I had to wait for a trip to Nashville.

So worth the wait and the trip!!!  Now the recipe calls for this vinaigrette (or something similar), but I didn't know of any good substitutions (I will look at our local Earth Fare, Whole Foods, and Fresh Market to see if I can find another brand) so I opted to wait.

Three ingredients in the chicken recipe and it goes in the crock pot!!!  You can't get any easier.  I definitely wouldn't substitute a different rice recipe as these two go together like carrots & peas!

CROCK POT THAI CHICKEN (4 servings)

1 1/2 lbs chicken breasts
1 (14 oz) can light coconut milk, divided
3/4 cup Trader Joe's Spicy Peanut Vinaigrette (or something similar)

Note to Self:  I used 1/2# chicken tenders and 1/4 cup each of milk & vinaigrette

Coconut Rice:

1 Tbsp coconut oil (or vegetable oil)
1 green onion, chopped
1 garlic clove, minced
1/2 tsp fresh thyme, chopped (or 1/4 tsp dried thyme)
1 cup water
1/2 tsp salt
1 cup long-grain white rice
chopped salted peanuts, optional

Cut chicken breasts in half then lay in the bottom of a 5.5-6 qt crock pot.  Add 3/4 cup coconut milk and 3/4 cup of the vinaigrette on top of the chicken and then left them to get liquid underneath.  Cover and cook on high for 3 hours or low for 6 hours, or until very tender.

When chicken has 20 minutes left, make Coconut Rice.  Heat coconut oil in a medium-sized saucepan over medium heat.  Add green onion, garlic, and thyme then saute until tender, 2 minutes.  Add remaining coconut milk (1 cup), water, and salt then bring to a boil.  Add rice, place a lid on top, then turn heat down to medium-low and simmer until rice is tender, 15-20 minutes.

Scoop rice onto plates then top with chicken and drizzle cooking liquid on top.  Sprinkle with chopped peanuts, if using, then serve.


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