Slow Cooker Coconut Chicken Stew Recipe

2020-03-21
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 8:00 h
  • Ready In: 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

    372.8
  • Carbohydrates

    18.5 g
  • Cholesterol

    38.6 mg
  • Fat

    23.3 g
  • Fiber

    1.6 g
  • Protein

    29.1 g
  • Saturated Fat

    19.2 g
  • Serving Size

    1
  • Sodium

    1,154.8 mg
  • Sugar

    3.2 g
  • Trans Fat

    3.2 g
  • Unsaturated Fat

    0.7 g
  • Potassium

    1,030.2 mg
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Slow cooker coconut chicken stew recipe. Cubed chicken breasts with vegetables cooked in a slow cooker. This spicy Indonesian stew is enhanced with the unique flavor of coconut milk.

You may also like Indonesian Chicken Breasts, another delicious Indonesian recipe cooked in a crockpot. Are you looking for more slow cooker recipes? Please check out our great collection-Slow Cooker Recipes

Slow Cooker Coconut Chicken Stew Recipe

Ingredients

  • 1 ½ pounds (720 g) boneless and skinless chicken breasts,cubed
  • 1 cup (250 ml) coconut milk
  • 1 cup (250 ml) low-sodium fat-free chicken broth
  • 2/3 cup thinly sliced onions
  • 2/3 cup thinly sliced red bell peppers
  • 1/4 cup sliced green onions
  • 1 clove garlic,peeled and minced
  • 2 teaspoons minced ginger
  • 1 tablespoon cornstarch
  • 2 tablespoons freshly squeezed lime juice
  • salt and cayenne pepper to taste
  • 4 cups cooked ricw,warm
  • finely chopped fresh cilantro,as garnish

Method

Step 1

In a slow cooker, combine all ingredients, except cornstarch, lime juice, salt, cayenne pepper, rice, and cilantro. Cover and cook on low heat setting for 6-8 hours.

Step 2

Switch heat to high and cook for a further 10 minutes. Stir in combined cornstarch and lime juice, stirring 2-3 minutes. Season with salt and cayenne pepper.

Step 3

Remove coconut chicken stew with sauce from slow cooker. Serve over cooked rice. Sprinkle with chopped fresh cilantro.

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