Slow Cooker Coconut Chicken Meatballs

slow cooker coconut chicken meatballs
  • Yield: 4
  • Servings: 4-5
  • Prep Time: 10m
  • Cook Time: 5:00 h
  • Ready In: 5:10 h

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Nutritional Info

This information is per serving.

  • Calories

    178.4
  • Fat

    2.3 g
  • Saturated Fat

    0.2 g
  • Polyunsaturated Fat

    0.3 g
  • Cholesterol

    70.0 mg
  • Sodium

    192.7 mg
  • Potassium

    29.8 mg
  • Carbohydrate

    10.3 g
  • Fiber

    0.7 g
  • Sugars

    0.9 g
  • Protein

    25.7 g

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

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 slow cooker. Add coconut milk, chicken broth, Thai curry paste, and brown sugar. Cover slow cooker and cook on -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 consistency of heavy cream.

Step 5

Stir cornstarch mixture into sauce in slow cooker. Cook, uncovered, for 10-15 minutes until sauce is lightly thickened and evenly coat meatballs.

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