Slow Cooker Indonesian Chicken Breasts Recipe

Slow cooker Indonesian chicken breasts recipe. Looking for a delicious and easy-to-make chicken recipe? Look no further than this Indonesian Chicken Breasts Recipe. With tender chicken breasts, zucchini, coconut milk, and flavorful herbs, this dish is sure to become a family favorite.

Follow our simple steps to prepare this mouthwatering meal in your slow cooker, and enjoy the rich flavors and aromas of Indonesian cuisine right at home. Plus, we’ve included serving suggestions and tips to help you get the most out of this delicious recipe. Try it today and see why Indonesian Chicken Breasts are a must-have for any home cook!

Slow Cooker Indonesian Chicken Breasts

Slow cooker recipes are a lifesaver for busy weeknights when you want to enjoy a flavorful and healthy meal without spending hours in the kitchen. If you’re looking for a new recipe to add to your slow cooker repertoire, try these Indonesian chicken breasts with zucchini, coconut milk, and herbs. This dish is packed with bold flavors and aromatic spices that will transport you to the exotic streets of Indonesia.

Plus, it’s incredibly easy to prepare and requires minimal effort. In this article, we’ll walk you through the ingredients and steps to make this delicious recipe.

 Ingredients for Indonesian Chicken Breasts

To make this flavorful and easy Slow Cooker Indonesian Chicken Breasts with Zucchini, Coconut Milk, and Herbs recipe, you will need the following ingredients:

– 3 boneless, skinless chicken breasts
– 2 medium zucchinis, sliced
– 15 oz (450 ml) can of coconut milk
– 1 onion, chopped
– 1 garlic clove, minced
– 1 tablespoon of fresh ginger, grated
– 1/4 cup (60 ml) water
– 2 teaspoons ground coriander
– 1 teaspoon of ground cumin
– 1 tablespoon cornstarch
– 2 tablespoons water
– 1/4 teaspoon of black pepper
– 1/4 cup of fresh cilantro, chopped

These ingredients are easily available in most grocery stores and can be adjusted according to your taste preferences.

 Steps to Prepare Slow Cooker Indonesian Chicken Breasts with Herbs

To prepare Slow Cooker Indonesian Chicken Breasts with Herbs, start by seasoning the chicken breasts with salt and pepper. Then, heat a large skillet over medium-high heat and add some oil. Once the oil is hot, add the chicken breasts to the skillet and cook for about 2-3 minutes on each side until browned (optional).

Next, transfer the chicken breasts to your slow cooker. Add the remaining ingredients, except the zucchini, cornstarch, 2 tablespoons water, and cilantro.

Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender, adding zucchini during the last 30 minutes.

Serving Suggestions and Tips for Indonesian Chicken Breasts

To serve your chicken dish, you can pair it with steamed rice or quinoa. The dish is already flavorful on its own, but you can add a squeeze of lime juice or sprinkle some chopped cilantro for an extra burst of freshness.

Leftovers can be stored in the refrigerator for up to three days or frozen for later use. When reheating, make sure to add a splash of water or chicken broth to prevent the dish from drying out.

If you want to switch things up, you can also use this recipe as a filling for tacos or wraps. Simply shred the chicken breasts and stuff them into tortillas or lettuce leaves with some sliced avocado and shredded carrots.

Lastly, don’t forget to garnish your dish with some toasted coconut flakes or crushed peanuts for added texture and crunch. Enjoy your flavorful and easy Indonesian Chicken Breasts with Zucchini, Coconut Milk, and Herbs

Slow Cooker Indonesian Chicken Breasts Recipe

Ingredients

• 3 large skinless chicken breasts, halved
• 15 oz (450 ml) can coconut milk
• 1/4 cup (60 ml) water
• 1/4 cup (60 ml) freshly squeezed lemon juice
• 1 medium yellow onion, peeled and finely chopped
• 1 clove garlic, peeled and minced
• 2 teaspoons ground ginger
• 2 teaspoons gound coriander
• 1 teaspoon ground cumin
• 1 pound (480 g) zucchini, seeded and diced
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1/3 cup chopped cilantro
• salt and freshly ground black pepper,to taste
• 4 cups cooked rice, warm

Method