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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
  • Total Time
    Prep: 10 min. Cook: 4 hours
  • Makes
    6 servings

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 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.
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.
Nutrition 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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