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Slow-Cooked Coconut Chicken Recipe

Slow-Cooked Coconut Chicken Recipe

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 YIELD: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

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.

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.

Wine Pairings

Medium-Bodied White Wine

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