Slow Cooker Coconut Chicken cooks up tender in creamy coconut milk, then gets tossed in a sticky sweet-heat sauce. Serve it over rice or noodles for a bold, easy dinner!
If your crock pot is already out, keep the chicken train rolling with these Slow Cooker Chicken Fajitas, Crockpot Chicken and Potatoes, and Easy Crockpot Teriyaki Chicken!
I make Slow Cooker Coconut Chicken when I’m tired of “plain chicken” but still need the slow cooker to do most of the work.
Coconut milk keeps the chicken tender, and the ginger plus red pepper flakes give it a warm, lightly spicy base.
The quick sauce is what makes it. Vinegar, soy sauce, garlic, and a spoon of apricot jam simmer down, then thicken into a glossy, tangy-sweet sauce that sticks to the chicken!
This one’s great on busy nights because the hands-on part is short, and the leftovers turn into easy lunch bowls. I’ll even make extra sauce and stash it for rice, noodles, or veggie bowls later in the week!
What others are saying:
“Yes another success! I’ve tried 3 of your recipes and they’ve been amazing. I had to tweak this given what I had available: diced chicken thighs, orange marmalade and no red pepper flakes since I had none. So sweet and savory and juicy!” Rosita
Slow Cooker Coconut Chicken ingredients:
- Chicken breasts: I use boneless, skinless breasts, but you can use boneless, skinless chicken thighs if that’s what you have!
- Coconut milk: Full-fat coconut milk gives the nicest texture!
- Ground ginger and fresh ginger: Ground ginger works great in the slow cooker since it blends in smoothly. Fresh ginger is for the sauce! It’s best to use fresh ginger for the sauce because it will really stand out.
- Red pepper flakes: If you’re cooking for heat-sensitive people, keep it light here and let everyone add spice later.
- White vinegar: Use plain white vinegar for that clean tang. If you swap vinegars, the flavor shifts a lot!
- Low-sodium chicken broth: Low sodium is important because the sauce reduces as it simmers.
- Soy sauce: I use low-sodium. For gluten-free, use tamari or certified gluten-free soy sauce.
- Apricot jam or jelly: Optional, but it adds a gentle fruity note that plays really well with coconut and ginger.
- Garlic: Fresh minced garlic gives the best flavor, but pre-minced will work in a pinch.
How to make Slow Cooker Coconut Chicken:
The slow cooker handles the chicken, then a quick stovetop sauce turns it into a sticky, sweet-and-spicy dinner! Scroll down to the recipe card for complete instructions.
- Add coconut milk and sprinkle in the seasonings.
- Remove the chicken and slice it, then serve with the sauce.
Tips for the best Crock Pot Coconut Chicken:
- Don’t keep the cooking liquid: Coconut milk can separate in the slow cooker, so I discard it and rely on the sauce for a smooth finish.
- Check for doneness early: Chicken breasts can vary a lot in thickness, so I start checking with a thermometer on the earlier side!
- Thicken in small steps: Add the slurry, whisk, then give it a minute before deciding if it needs more.
- Sauce too thick: Loosen with a splash of broth or water until it coats the chicken the way you like!
How to store leftovers:
Store the chicken and sauce together in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave until hot, adding a splash of water or broth if the sauce thickens too much.
For longer storage, freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
Serving suggestions:
Serve this sweet and spicy Coconut Chicken over Baked Rice or Perfect Basmati Rice so all that sticky sauce soaks in (I usually spoon a little extra over each bowl).
If your family is more of a noodle family, Buttered Noodles or Vegetable Lo Mein work nicely!
And if you want something to round out the meal, a warm slice of No Knead Bread is perfect for swiping up anything left on the plate, and Air Fryer Broccoli adds a pop of color.
Slow Cooker Sweet and Spicy Coconut Chicken
written by Ashley Fehr
Ingredients
- 3 chicken breasts, (about 2 lbs)
- 1 can coconut milk, (13.5 oz/400 ml)
- 1 teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon red pepper flakes
Sweet and Spicy Sauce
- ½ cup granulated sugar
- ½ cup white vinegar
- ½ cup low sodium chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon apricot jam or jelly
- 2 cloves garlic, (finely minced)
- ¼ teaspoon fresh minced ginger
- 1 pinch red pepper flakes, (optional, for extra heat)
- 1 teaspoon corn starch
- 1 teaspoon water
Instructions
- Add the chicken breasts to a 3-4 quart slow cooker.
- Pour the coconut milk over top, add the salt, ginger and ½ teaspoon red pepper flakes and stir until chicken is coated and spices are mixed in.
- Cover and cook on low for 3-4 hours, until a meat thermometer reads 165℉ in the thickest pieces.
Sweet and Spicy Sauce
- 20 minutes before the chicken will be done, make the sauce. In a medium pot, combine sugar, vinegar, chicken broth, soy sauce, apricot jam, garlic, ginger, and pinch of red pepper flakes. Bring to a boil over medium-high heat and reduce heat to medium. Simmer for 15-20 minutes, until slightly reduced.
- Combine corn starch and water and stir into sauce to thicken, whisking until combined and thickened.
- Remove chicken from the slow cooker and discard the cooking juices. Slice or shred chicken and toss with sauce. Taste and adjust seasonings as desired. (*Optional: place back in the slow cooker to keep warm.)
- Serve over rice or noodles.
Video
Notes
- Chicken: boneless, skinless chicken thighs work just as well in here — I estimate about 2 thighs for every breast.
- Spices and seasonings: this chicken has some kick and zing — you can reduce the vinegar as well as the red pepper flakes or ginger to reduce the punch a little. You can also skip the sweet and spicy sauce and serve without!
- Apricot jam: you can skip this if you don’t have it, it just adds a nice mild fruity flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tag @thereciperebelVariations and Substitutions
- Turn it into lettuce wraps: Serve the sauced chicken in lettuce cups with sliced cucumbers and shredded carrots.
- Pineapple version: Stir a handful of pineapple tidbits into the finished chicken for a sweeter, fruitier bowl!
- Orange-apricot twist: Add a little orange zest to the sauce while it simmers for a brighter, citrusy edge.
- More ginger-forward: Increase the fresh ginger in the sauce for a stronger bite!
- Veggie-loaded: Toss in steamed broccoli, sautéed bell peppers, or snap peas after saucing so dinner becomes a one-bowl meal.
páginas para colorear de huntrix says
This recipe was good, but I found the sauce a bit too sweet. Maybe reduce the apricot jam next time.
cynthia says
Do you cook the chicken 5 hours then another 3-4?
Ashley Fehr says
I’m sorry, the 5 hours was an error but it has been fixed!
janet Durvesh says
am i the only one who noticed while reading the first instructions that said to ‘add the chicken breasts to the slow cooker & then COOK ON LOW for 5 hours,’. It doesn’t mention adding any liquid or the coconut milk to it till after that in step 2.
wouldn’t cooking without any water or broth burn or dry out the chicken? Common sense tells me how I’d do it but its misleading.
Meg says
My family loved this!
Ashley Fehr says
Yay! Thanks Meg!
Meg says
I can’t find the Simply Asia Sweet Ginger Garlic seasoning at any stores near me. Any suggestions?
Ashley Fehr says
Hi Meg! Any ginger garlic or Asian seasoning blend will work, or you can just add in a bit of fresh minced garlic and ginger.
Rosita says
Yes another success! I’ve tried 3 of your recipes and they’ve been amazing. I had to tweak this given what I had available: diced chicken thighs, orange marmalade and no red pepper flakes since I had none. So sweet and savory and juicy!
Ashley Fehr says
I’m so glad you liked it!
Jen says
I love how you added alternative ways to speed up or slow down cooking before the recope. Very nice touch.
Ashley Fehr says
So glad you found it helpful!
Diana says
Can this be made with bone in chicken thighs? I don’t care for chicken breats, but love the thighs.
Ashley Fehr says
Oh definitely! You may just have to adjust the cooking time
Dawn Marie Tierney says
Hello! Any idea why my coconut milk curdled after 6-7 hrs.? Would that ruin the chicken? This recipe sounds so good, thank you!
Ashley Fehr says
Hi Dawn! I’m not sure why, but it shouldn’t affect the flavor or chicken at all!
Michelle @ The Complete Savorist says
This is recipe my family would love over and over again.
eat good 4 life says
Thai food is one of my favorite cuisines so I know I would love this for sure. So easy and healthy!
Ashley Fehr says
Thanks! Easy and healthy is the way to go 🙂