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Easy Slow Cooker Coconut Chicken photo

Slow Cooker Coconut Chicken

Tender chicken slow-cooked in a lightly sweet coconut sauce finished with toasted coconut and cilantro.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts about 4 pounds
  • 1/2 cup light coconut milk
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 2 teaspoons garlic minced (about 2 cloves)
  • 1/5 teaspoon ground cloves
  • 6 tablespoons coconut flakes
  • fresh cilantro minced, for garnish

Equipment

  • Slow Cooker
  • Large Bowl
  • Measuring cups and spoons
  • Cooking spray
  • spoon or tongs

Method
 

  1. In a large bowl, whisk together the light coconut milk, brown sugar, soy sauce, minced garlic, and ground cloves until smooth.
  2. Spray the slow cooker lightly with cooking spray and place the chicken breasts in a single layer in the bottom.
  3. Pour the coconut sauce over the chicken, cover, and cook on LOW for 4 to 5 hours, until the chicken is cooked through and reaches 165°F (74°C).
  4. About 10 minutes before serving, toast the coconut flakes in a dry skillet over medium heat, stirring frequently, until golden brown.
  5. Shred or slice the cooked chicken, spoon sauce over top, and garnish with toasted coconut flakes and minced cilantro. Serve over rice if desired.

Notes

  • Use light coconut milk for a less rich sauce.
  • To save time, mince garlic ahead of time.
  • Watch the coconut flakes closely when toasting to avoid burning.
  • Check chicken for doneness with an instant-read thermometer.