Slow Cooker Indonesian Chicken Breasts Recipe

2020-05-02
  • Yield: 6 servings
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 4:00 h
  • Ready In: 4:10 h

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Nutritional Info

This information is per serving.

  • Calories

    339
  • Carbohydrates

    39.5 g
  • Cholesterol

    65.7 mg
  • Fat

    5.7 g
  • Fiber

    2 g
  • Protein

    30.4 g
  • Saturated Fat

    2.6 g
  • Serving Size

    1
  • Sodium

    98 mg
  • Sugar

    0.3 g
  • Trans Fat

    0 g
  • Unsaturated Fat

    1.4 g
  • Potassium

    88.7 mg
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Slow cooker Indonesian chicken breasts recipe. Chicken breasts with zucchini, coconut milk, and herbs cooked in a slow cooker. You will enjoy the combination of coconut milk, ginger, garlic, cilantro and cumin in this tasty chicken recipe.

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

Step 1

In a slow cooker, combine all ingredients, except zucchini, cornstarch, 2tablespoons water, cilantro, seasoning, and rice. Cover and cook on low-heat setting for 3 ½-4 hours, adding diced zucchini during the last 30 minutes.

Step 2

Open the lid. Using tongs, remove cooked chicken breasts from the slow cooker. Set aside and keep warm.

Step 3

Switch heat to high and cook for a further 10 minutes. Stir in combined cornstarch and 2 tablespoons water, stirring 2-3 times. Stir in cilantro. Season to taste with salt and black pepper.

Step 4

Turn off slow cooker. Serve cooked chicken, vegetables and broth over the cooked rice.

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