I’m in love with this recipe for spicy coconut chicken drumsticks made in the crockpot! Seriously, we all loved the slight spiciness of the thai chili paste and the creamy sauce made from coconut milk. This chicken and sauce goes perfectly with some oven baked brown rice and a salad. Serve it up for dinner this week at your house! And BONUS this recipe can easily be made into a slow cooker freezer meal.
I got this recipe idea from my friend, Jen. The past couple of months I’ve been part of a freezer meal group. Each member of the group makes 5 freezer meals (all the same, so like 5 lasagnas). Then we all meet one evening and exchange our freezer meals. You come home with 5 different freezer meals ready to be made any time during the next month. These meals come in handy for those days when you just don’t have the groceries to make dinner or the days when you’re too tired to make dinner or the days when it’s just too busy! In the next few weeks I’ll share some of the recipes that we’ve tried. It’s been fun to try other people’s recipes and dinners that we don’t normally make.
Jen made a version of this recipe with chicken breasts and a few other changes from my recipe. My whole family loved it and I decided to turn it into a slow cooker recipe. If you prefer you can use boneless chicken instead of the chicken legs like I used. Just remember that chicken breasts cook a lot quicker in the slow cooker than chicken on the bone or boneless, skinless chicken thighs.
You’ll start the recipe by mixing up a quick sauce with coconut milk and spices and cilantro. Then you’ll pull the skin off the chicken legs. This is really easy with a paper towel. It helps you to grip the skin and get it off in no time. Add those chicken drummies to the sauce in the crockpot and let it braise in there for about 6 to 8 hours and you’re done! Like I said this recipe was perfect with rice because the sauce is so delicious and the rice just soaks it up.
And if you really want to be healthy you could serve this slow cooker coconut chicken and the sauce with cauliflower rice. I have yet to try cauliflower rice, but I’m definitely intrigued by the idea. I also think a nice broccoli side dish would go great with this dinner.
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Slow Cooker Spicy Coconut Chicken Drumsticks
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.3 from 6 reviews
Author:365 Days of Slow Cooking
Prep Time:15 minutes
Cook Time:6 hours
Total Time:6 hours 15 minutes
Yield:51x
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Description
A slightly spicy and creamy coconut chicken and sauce that braises for hours in the slow cooker while you’re getting a million other things done!
Ingredients
UnitsScale
1 (14 oz) can coconut milk
1 tsp dried basil
2 Tbsp Sriracha
1 Tbsp garlic thai chili paste
1 Tbsp soy sauce
1cup diced onions (I used a yellow onion)
1/2cup chopped cilantro, plus more for serving
3–4 lbs of chicken drumsticks (I put 10 in my slow cooker)
Instructions
Combine basil, coconut milk, Sriracha, garlic thai chili paste, soy sauce, onion and cilantro in the slow cooker. Stir.
Using a double layer of paper towels pull the skin off of the chicken legs. Add the now skinless chicken legs into the slow cooker. Nestle them into the sauce.
Cover the slow cooker and cook on LOW for 6-8 hours, Chicken will be very tender.
Serve the chicken and sauce over rice and top with extra cilantro.
If you want you can make this into a slow cooker freezer meal! Just place all the ingredients into a freezer size gallon zipper bag (I like the Hefty slider bags). Then freeze. When you’re ready to cook drop everything from the bag into the slow cooker and cook on LOW for about 8-10 hours, if still frozen and 6-8 hours if thawed.
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Is it OK to put coconut milk in the slow cooker? Yes, you can put coconut milk in the slow cooker, but be sure to only add it at the end of the recipe. Just before you're ready to serve, mix in the can of creamy coconut milk or substitute of your choice.
There is nothing worse than overcooked, dry chicken. But I can think of a very close second. Mushy, mealy, stringy chicken, which is sometimes the result of cooking low and slow for an extended period of time.
Can you put raw chicken in a slow cooker? Yes. Add other ingredients such as onion, garlic and enough liquid to come 1-2cm up the side of the bowl, cover and cook on High for 2-3 hours or Low for 3-6 hours.
Make the curry: Place chicken, onions, ginger, garlic, tamarind paste, 1 cup coconut milk, salt, turmeric, cayenne, and water into the inner liner of your Instant Pot or Pressure Cooker. Add the spice mix and stir well. Cook for 6 minutes at high pressure.
Creamy ingredients (whether they're dairy or non-dairy) can split in a slow cooker. Avoid adding milk, cream, yoghurt, coconut cream or coconut milk at the beginning of cooking as it can end up curdled and grainy. For the best results, stir through at the end of the cooking time and warm through gently without boiling.
The general rule of thumb is that 2-4 hours is the maximum length of time you can leave food in a slow cooker on warm. After this, it needs to be cooled and transferred into the refrigerator.
Always cook your boneless skinless chicken breasts on LOW for the best results. I do not recommend cooking boneless chicken breast on HIGH, as it will become very dry and tough, even if you check it early. On high, the chicken turns out drier; I consistently have the best results with low.
Cover your crock pot and cook chicken breasts on low for 6-7 hours or on high for 3-4 hours. Chicken is done when the internal temp reaches 165 degrees F. Use chicken in your favorite recipes. Perfect for shredding!
Place firm, slow-cooking root vegetables like potatoes and carrots at the bottom of the crock and pile the meat on top. Set the heat level: A general rule of thumb is that cooking on the low setting (170 degrees F for most models) takes about twice as long as cooking on high (280 degrees F on most models).
Aside from accidentally overcooking the meals, the most common reason we see for tough, rubbery, or overdone chicken is customers using a Crockpot that is far too big.
When cooking meat or poultry, the water or liquid level should cover the ingredients to ensure effective heat transfer throughout the crock. Some manufacturers of slow cookers recommend adding liquid to fill the stoneware 1/2 to 3/4 full. Follow the manufacturer's recipes and directions for best results.
5. Add liquid such as chicken broth, water, or citrus juice to keep the chicken moist. The liquid provides necessary moisture during the cooking process, preventing the chicken from drying out and becoming tough. Chicken broth, for instance, not only keeps the meat moist but also adds flavor to the dish.
Once the spices and veg have cooked, add in the coconut milk and a couple cups of chicken stock. Turn the heat up so it comes to a boil and then lower to about medium heat and cook for 10-15 minutes. Just until it starts to thicken! I normally do 10 minutes, but if you like a really thick sauce, take it longer.
Add a teaspoon of cornstarch to a dish to prevent curdling of coconut milk. Adding cornstarch will also thicken the sauce, so don't use it if you're making a dish that requires a thin sauce.
Hobby: Flower arranging, Yo-yoing, Tai chi, Rowing, Macrame, Urban exploration, Knife making
Introduction: My name is Madonna Wisozk, I am a attractive, healthy, thoughtful, faithful, open, vivacious, zany person who loves writing and wants to share my knowledge and understanding with you.
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