Crock Pot Thai Chicken

Step 1

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

Step 2

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.

Step 3

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