Melissa's Crockpot Thai Chicken

• 1 lb Chicken breast or thighs
• 1 can Coconut milk
• 4 Green onions
• 1 tsp Ginger
• 1 tsp Turmeric
• 1/4 tsp Dried red pepper flakes
• 1 tbsp Lime juice
• 1 tbsp Soy sauce
• 1/3 cup Fresh cilantro
• 8 oz Baby portobello mushrooms
• 8 oz Pineapple chunks
• 2 tbsp Cornstarch
• 2 tbsp Water
• 2 cup Cook rice
• 1/2 cup Chopped peanuts (optional)

1. Combine first 10 ingredients in a crockpot.
2. Cook on low 4 hours or until chicken done.
3. Combine water and cornstarch, then add to chicken mixture.
4. Then add pineapple chunks (include juice in using canned fruit).
5. Cook 15 mins on high.
6. Serve over rice.
7. Top with nuts (optional).

chicken, coconut milk, green onions, ginger, turmeric, red pepper, lime juice, soy sauce, fresh cilantro, portobello mushrooms, pineapple, cornstarch, water, rice, peanuts

Taken from cookpad.com/us/recipes/349460-melissas-crockpot-thai-chicken (may not work)