Show Subscription Form




Slow-Cooked Coconut Chicken Recipe
Slow-Cooked Coconut Chicken Recipe photo by Taste of Home

Slow-Cooked Coconut Chicken Recipe

Read Reviews (9)
3.78 9
Publisher Photo
One of my favorite things about this recipe is how incredible it makes my home smell. Everyone who comes by asks, "what are you cooking?" And anyone who tastes it goes home with the recipe.—Ann Smart, North Logan, Utah
TOTAL TIME: Prep: 10 min. Cook: 4 hours
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 4 hours
MAKES: 6 servings

Ingredients

  • 1/2 cup light coconut milk
  • 2 tablespoons brown sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 2 garlic cloves, minced
  • 1/8 teaspoon ground cloves
  • 6 boneless skinless chicken thighs (about 1-1/2 pounds)
  • 6 tablespoons flaked coconut, toasted
  • Minced fresh cilantro

Nutritional Facts

1 serving equals 201 calories, 10 g fat (3 g saturated fat), 76 mg cholesterol, 267 mg sodium, 6 g carbohydrate, trace fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.

Directions

  1. In a large bowl, combine the first five ingredients. Place chicken in a 3-qt. slow cooker. Pour coconut milk mixture over top. Cook, covered, on low 4-5 hours or until chicken is tender. Serve with coconut and cilantro. Yield: 6 servings.
Editor's Note: To toast coconut, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until golden brown, stirring frequently.
Originally published as Slow-Cooked Coconut Chicken in Taste of Home

Nutritional Facts

1 serving equals 201 calories, 10 g fat (3 g saturated fat), 76 mg cholesterol, 267 mg sodium, 6 g carbohydrate, trace fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Slow-Cooked Coconut Chicken(9)

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (4)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Feb. 10, 2014

It was just OK. Smelled wonderful cooking, but the flavors were bland. Wouldn't bother to make it again unless I added several spices like ginger, curry and perhaps mango chutney.

MY REVIEW
Reviewed Jan. 28, 2014

I made a few tweaks to the recipe and my family enjoyed it. First, I lightly salted then browned my chicken. I doubled the ingredients for the sauce, added 2T of minced fresh onion, 2tsp of fresh grated ginger. It was served over jasmine rice. I will be making it again as it is easy to make and went over well with the entire family. I would also caution and say try to use UNsweetened coconut flakes unless you want a slightly sweeter version.

MY REVIEW
Reviewed Jan. 18, 2014

Very easy and tasty, and yes, it does smell so good while cooking!

MY REVIEW
Reviewed Dec. 30, 2013

This was OK, but nothing unusual (for me). I wish the flavors would be concentrated, but in the crockpot the chicken juice mixes with the coconut milk to dilute it. I suppose baking it would solve this problem, but then the chicken wouldn't be so tender...

MY REVIEW
Reviewed Dec. 9, 2013

Very good recipe! I liked the way the flavors melded together. The chicken was very tender and fell apart. I was a little concerned that the chicken needed to be browned before putting it into the crock pot but it turned out fine.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT