Slow-Cooked Coconut Chicken Recipe
- 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
- 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.
1 serving: 201 calories, 10g fat (3g saturated fat), 76mg cholesterol, 267mg sodium, 6g carbohydrate (5g sugars, trace fiber), 21g protein Diabetic Exchanges:1/2 starch, 3 lean meat, 1/2 fat
Reviews for Slow-Cooked Coconut Chicken
"As with some of the other reviews, the sauce did not look great. However, our family really loved the flavor. It was a slightly sweet and flavorful. We served the chicken and sauce over cauliflower rice and topped with cilantro. I would suggest maybe adding cornstarch or other thickener to make the sauce thicker and more appealing for serving."
"Such a waste of time making this recipe! The coconut milk separated and the flavours were very very bland. BARELY edible and a dish I will certainly not be making again. In fact I was so disappointed with it that it impelled me to write my first review on this site!"
"Try cooking whole chicken upside down(. take out wishbone first!!!! then cut down center of back and CPR crunch breast bone) dark meat juices flow into white. Then flip last 20 if cooked in oven to brown top, in slow cooker doesn't matter unless the dark meat looks like it needs juices. Try adding freshly squeezed lemon juice. Meat with bones will always taste better and half rib chicken breast wouldn't hurt. Maybe add pinch more seasoning . Add onion chopped too."
"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."
"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."
"Very easy and tasty, and yes, it does smell so good while cooking!"
"This was an easy and delicious recipe. I added 1/8 teaspoon of curry powder for extra flavor. I also left out the flaked coconut because my family doesn't like it; however, the coconut milk was perfect as it added the flavor without the texture of the flakes."
"I chopped two small onions and put them in the crockpot before the chunks of chicken breast. I used two boneless, skinless chicken breast halves instead of the thighs. I used coconut cream instead of milk; used the whole can and quadrupled the other sauce ingredients except the brown sugar, which I tripled because the cream was sweeter than coconut milk. I didn't bother toasting the coconut, left out the cilantro, and served it over black rice. My dad had thirds!"
"VERY easy to make. It did need some extra flavor. Added some salt, pepper and cloves to kick it up a little. chicken was excellent!"
"This dish was not bad - it cooked up nicely and was tender - but I was disappointed that the flavor was bland. I followed the recipe to a T, but maybe if I had added more spices on my own it would have been more flavorful. I wouldn't make it again as is, but perhaps with some tweaks to the recipe."
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer