Slow-Cooked Coconut Chicken Recipe

3.5 15 15
Slow-Cooked Coconut Chicken Recipe
Slow-Cooked Coconut Chicken Recipe photo by Taste of Home
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Slow-Cooked Coconut Chicken Recipe

Read Reviews
3.5 15 15
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
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 4 hours

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 sweetened shredded coconut, toasted
  • Minced fresh cilantro

Directions

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, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Originally published as Slow-Cooked Coconut Chicken in Taste of Home December 2013

Nutritional Facts

1 serving: 201 calories, 10g fat (3g saturated fat), 76mg cholesterol, 267mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.

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  • 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 sweetened shredded 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.
Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Originally published as Slow-Cooked Coconut Chicken in Taste of Home December 2013

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Reviews forSlow-Cooked Coconut Chicken

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MY REVIEW
[email protected] User ID: 5774466 265385
Reviewed May. 1, 2017

"This smelled wonderful cooking but really had little to no flavor, very bland. We were really disappointed:("

MY REVIEW
LPHJKitchen User ID: 7521213 239663
Reviewed Dec. 17, 2015

"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."

MY REVIEW
sstetzel User ID: 158954 230676
Reviewed Aug. 4, 2015

"After you remove the chicken from the slow cooker, smooth out the cooked sauce with an immersion blender for a more appealing finish. If you don't have an immersion blender a hearty whisking might do the trick.

Sue Stetzel
Online Community / Field Editor Manager
Taste of Home Magazine"

MY REVIEW
rosied2 User ID: 8469907 230577
Reviewed Aug. 2, 2015

"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!"

MY REVIEW
auntgeegee User ID: 7549833 222286
Reviewed Mar. 8, 2015

"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."

MY REVIEW
spoiledbasher User ID: 3194367 152856
Reviewed Jul. 15, 2014

"I love slow cooker recipes, chicken, and coconut so I expected amazing results with this recipe but it was just meh. It looked gross, despite a wonderful aroma. It was edible, but I won't recommend it or make it again."

MY REVIEW
NHcooker User ID: 6298113 127380
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
MrsOwens User ID: 7095603 152855
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
sbpugh User ID: 3396804 198624
Reviewed Jan. 18, 2014

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

MY REVIEW
[email protected] User ID: 77962 199896
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..."

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