Slow-Cooked Coconut Chicken
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
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
Reviews
This smelled wonderful cooking but really had little to no flavor, very bland. We were really disappointed:(
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.
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 StetzelOnline Community / Field Editor ManagerTaste of Home Magazine
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.
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.
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 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...