Slow Cooker Coconut Chicken Stew Recipe
- Cuisine: Indonesian
- Course: Main Dish
- Skill Level: Intermediate
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(4.3 / 5)
6 People rated this recipe
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Nutritional Info
This information is per serving.
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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
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.