Slow Cooker Indonesian Chicken Breasts Recipe
- Cuisine: Indonesian
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 6 servings
- Servings: 6
- Prep Time: 10m
- Cook Time: 4:00 h
- Ready In: 4:10 h
Average Member Rating
(3 / 5)
2 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
339 -
Calories from fat
16 -
Protein
30.4 g -
Carbohydrate
39.5 g -
Fat
5.7 g -
Cholesterol
65.7 mg -
Sodium
98 mg
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.
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 cooked rice.
