For a refreshing change of pace from the typical boring slow cooker chicken dinner, try Slow Cooker Coconut Milk Chicken instead! No precooking needed and only 15 minutes of prep time for a delicious and interesting meal!
Slow Cooker Coconut Milk Chicken simmers all day without a ton of prep work. A delicious dinner will be ready for you when you get home!
This meal tastes delicious served with steamed rice. Or, you can change things up a bit and serve it with some naan.
Chicken thighs are packed with flavor and contain just as much protein as breasts. Their fat content is higher, but it adds flavor. Coconut milk and sweet potatoes boost your immunity and are high in antioxidants. Ginger and turmeric also boost immunity, plus they help your body decrease inflammation.
Slow Cooker Coconut Milk Chicken is an easy-to-make dish that has SO many health benefits!
Ingredients You’ll Need To Make Coconut Milk Chicken in the Slow Cooker…
1 1/2 pounds boneless skinless chicken thighs
12 oz sweet potato, peeled and cut into large bite sized chunks
1/2 cup diced shallot
2 teaspoons jarred minced garlic
15 oz can coconut milk
1/2 cup chicken broth
1 tablespoon fish sauce
1 tablespoon ground turmeric
1 1/2 teaspoons ground ginger
1/8 teaspoon cayenne pepper
2 cups fresh spinach
1/4 cup fresh chopped cilantro
How To Make Coconut Milk Chicken In A Slow Cooker…
Add all ingredients except spinach and cilantro to slow cooker
Stir to combine
Cover and cook on high for 3-4 hours or low for 6-8
Shred chicken into large or smaller chunks
Stir in spinach and cover for 15 minutes
Serve over rice and garnished with fresh cilantro
Pro Tips…
You can substitute chicken breasts for thighs if you prefer. However, breasts don’t have quite the same flavor as thighs.
Can’t find shallots? No worries! Just swat a yellow onion for it. Your results will still be yummy!
If you have fresh ginger, use it! Just be sure to reduce the amount.
Related Recipes:
Slow Cooker Coconut Milk Chicken
For a refreshing change of pace from the typical boring slow cooker chicken dinner, try Slow Cooker Coconut Milk Chicken instead! No precooking needed and only 15 minutes of prep time for a delicious and interesting meal!
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Servings: 4
Calories: 562kcal
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- 12 oz sweet potato (peeled and cut into large bite sized chunks)
- 1/2 cup diced shallot
- 2 teaspoons jarred minced garlic
- 15 oz can coconut milk
- 1/2 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon ground turmeric
- 1 1/2 teaspoons ground ginger
- 1/8 teaspoon cayenne pepper
- 2 cups fresh spinach
- 1/4 cup fresh chopped cilantro
Instructions
- Add all ingredients except spinach and cilantro to slow cooker
- Stir to combine
- Cover and cook on high for 3-4 hours or low for 6-8
- Shred chicken into large or smaller chunks
- Stir in spinach and cover for 15 minutes
- Serve over rice and garnished with fresh cilantro
Notes
-
Chicken breasts can be substituted for thighs
-
Swap shallot for yellow sweet onion
-
Use fresh ginger instead of dried, just be sure to reduce the amount
Nutrition
Calories: 562kcal | Carbohydrates: 31g | Protein: 39g | Fat: 33g | Saturated Fat: 24g | Cholesterol: 162mg | Sodium: 593mg | Potassium: 1258mg | Fiber: 7g | Sugar: 10g | Vitamin A: 13607IU | Vitamin C: 13mg | Calcium: 90mg | Iron: 5mg
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I made this dish, but the coconut milk curdled. After doing some research, I discovered that this is common, when cooked at a high temperature, or for long periods of time.
I have everything on hand to make this recipe, except for fish sauce. Any suggestions for a substitution?