Indonesian Coconut Chicken Crock Pot Recipes

SLOW-COOKED COCONUT CHICKEN

Slow-Cooked Coconut Chicken image

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

Provided by Taste of Home

Categories Dinner

Time 4h10m

Yield 6 servings.

Number Of Ingredients 8

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

Steps:

In a large bowl, combine the first 5 ingredients. Place chicken in a 3-qt. slow cooker. Pour coconut milk mixture over top. Cook, covered, on low until chicken is tender, 4-5 hours. Serve with coconut and cilantro.

Nutrition Facts : Calories 201 calories, Fat 10g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 267mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

INDONESIAN COCONUT CHICKEN CROCK POT

Indonesian Coconut Chicken Crock Pot image

Make and share this Indonesian Coconut Chicken Crock Pot recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Chicken Thigh & Leg

Time 6h10m

Yield 3-4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon fresh minced garlic
salt and pepper
2 teaspoons cumin
2 teaspoons coriander
1/2 teaspoon fennel powder
1/2 teaspoon cinnamon
2 lbs chicken drumsticks
2 medium onions, finely sliced
1 cup good quality coconut milk
1 cup water
1 tablespoon lemon juice
2 green onions, chopped (to garnish)

Steps:

In a small bowl, combine garlic, salt, pepper, cumin, coriander, crushed fennel and cinnamon.
Rub mixture over chicken (if desired at this point the chicken can be marinated in the fridge for 3-4 hours, but it is not necessary).
Place the chicken, and any leftover seasoning mixture, onions, coconut milk, water and lemon juice in a 4-quart slow cooker; cover and cook on low setting for 6-8 hours (or on high for 3-4 hours).
Garnish with green onions.
Serve with rice or hot cooked noodles.
Note: for a thicker sauce use only 1/2 cup water instead of 1 cup.

Nutrition Facts : Calories 682.1, Fat 42.9, SaturatedFat 21.6, Cholesterol 245.7, Sodium 271.8, Carbohydrate 12.1, Fiber 2.1, Sugar 3.5, Protein 61.5

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