Slow Cooker Coconut Chicken Meatballs
2022-11-13- Cuisine: Thai
- Course: Appetizer, Main Dish
- Skill Level: Beginner, Intermediate
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Add to favorites
- Yield: 4
- Servings: 4-5
- Prep Time: 10m
- Cook Time: 5:00 h
- Ready In: 5:10 h
Average Member Rating
(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
178.4 -
Carbohydrates
10.3 g -
Cholesterol
70.0 mg -
Fat
2.3 g -
Fiber
0.7 g -
Protein
25.7 g -
Saturated Fat
0.2 g -
Serving Size
1 -
Sodium
192.7 mg -
Sugar
0.9 g -
Unsaturated Fat
0.3 g -
Potassium
29.8 mg
Slow cooker coconut chicken meatballs. Chicken meatballs with spices and vegetables cooked in a slow cooker. Delicious Thai recipe! More slow cooker recipes-Slow Cooker Recipes
You may also like Slow Cooker Lemon-Garlic Chicken or Slow Cooker Tomato Tortellini Soup
Slow Cooker Coconut Chicken Meatballs
Ingredients
- 1 pound (480 g) ground chicken
- 2 green onions, chopped
- 1 clove garlic, peeled and minced
- 2 teaspoons toasted sesame oil
- 1 teaspoon fish sauce
- 2 teaspoons rice wine
- 1 tablespoon canola oil
- 1/2 cup (125 ml) unsweetened canned coconut milk
- 1/4 cup (60 ml) chicken broth
- 1 teaspoon Thai red curry paste
- 2 teaspoons brown sugar
- 2 teaspoons freshly squeezed lime juice
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Method
Step 1
In a large mixing bowl, combine ground chicken, green onions, garlic, sesame oil, fish sauce, and rice wine. Mix well and shape into 1½ inches-(3 cm) in diameter.
Step 2
In a large nonstick skillet, heat canola oil over medium-high heat. Add chicken meatballs and cook until browned on all sides.
Step 3
Transfer browned chicken meatballs to a slow cooker. Add coconut milk, chicken broth, Thai curry paste, and brown sugar. Cover the slow cooker and cook on a high-heat setting for 3½-4 hours. Stir in lime juice.
Step 4
In a small mixing bowl, combine cornstarch and cold water. Mix until smooth. Stir in additional water as needed to reach the consistency of heavy cream.
Step 5
Stir the cornstarch mixture into the sauce in a slow cooker. Cook, uncovered, for 10-15 minutes until sauce is lightly thickened and evenly coat meatballs.
