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Slow Cooker Sweet and Spicy Coconut Chicken

written by Ashley Fehr

Updated April 2, 2026

5 from 4 votes
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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!

white slow cooker full of sweet and spicy coconut chicken topped with sesame seeds.

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

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Slow Cooker Coconut Chicken ingredients:

ingredients for sweet and spicy coconut chicken in bowls and plate.
  • 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.
coconut milk and spices added to white slow cooker.
Add coconut milk and sprinkle in the seasonings.
three cooked chicken breast sliced on a white cutting board.
Remove the chicken and slice it.

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!
a blue plate filled with rice and sliced sweet and spicy coconut chicken.

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.

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Slow Cooker Sweet and Spicy Coconut Chicken

written by Ashley Fehr

Slow Cooker Coconut Chicken cooks up tender in coconut milk, then gets tossed in a sticky sauce made with vinegar, soy sauce, garlic, ginger, and a touch of apricot jam. It's a bold, saucy dinner that's perfect over rice or noodles!
sweet and spicy coconut chicken in a white slow cooker.
5 from 4 votes
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Prep Time: 15 minutes
Cook Time: 3 hours 20 minutes
Total Time: 3 hours 35 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
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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
US Customary – Metric

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

Ingredients and Substitutions:
  • 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

Calories: 343cal, Carbohydrates: 22g, Protein: 27g, Fat: 17g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 72mg, Sodium: 1041mg, Potassium: 608mg, Fiber: 0.2g, Sugar: 18g, Vitamin A: 95IU, Vitamin C: 3mg, Calcium: 25mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Variations 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.
a white platter full of sweet and spicy coconut chicken yopped with chopped parsley.

More slow cooker chicken recipes you’ll love:

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  2. Cheyanne @ No Spoon Necessary says

    I absolutely LOVE chicken cooked in coconut milk, because you are right – SO JUICY! This slow cooker coconut chicken looks delicious, Ashley! I love all your little tips for adjusting the slow cooker times! Plus that sweet and spicy sauce? OMG, I want to put that on everything… or just drink it from a glass! 🙂 Pinned! Cheers, girlfriend – to a beautiful day!

    Reply

  4. marcie says

    Thai Kitchen Coconut Milk is one of my favorite products — I make rice and use it in soups, etc. all the time. I love that you cooked the chicken in it — it looks so melt-in-your-mouth tender!

    Reply

  6. Dani @ Dani California Cooks says

    I love the way this looks and pinned immediately. It looks so fresh and juicy! I’m always looking for more slow cooker protein recipes to make for my boyfriend to bring to work. This is a great one.

    Reply

  7. Danielle says

    Slow cookers are such a life saver, especially for busy weeknights. I’ve never tried cooking chicken in coconut milk, but I love the idea. Definitely need to give it a try sometime!

    Reply

  16. Rachel @ Bakerita says

    This is actually perfect. I used less than 1/2 cup of coconut milk for a recipe last night and had no idea what to do with the rest of the can…well, I’m totally making this! And it’ll be perfect since I’m only cooking for one 🙂 this looks so good!

    Reply
5 from 4 votes

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