Ingredients for Indonesian Coconut Chicken Crock Pot
- 4 cloves minced garlic
- Salt And Pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Fennel Powder
- 1/2 teaspoon ground cinnamon
- Chicken Drumsticks
- 1 large onion, chopped
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup water
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped green onions
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How to Make Indonesian Coconut Chicken Crock Pot
- In a small bowl, combine 4 cloves minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon crushed fennel seeds, and 1/2 teaspoon ground cinnamon.
- Rub the spice mixture generously all over 2 lbs bone-in, skin-on chicken thighs (or 1.5 lbs boneless, skinless chicken breasts).
- Place the chicken and any leftover spice mixture in a 4-quart slow cooker. Add 1 large onion, chopped; 1 (13.5 ounce) can full-fat coconut milk; 1 cup water; and 2 tablespoons fresh lemon juice.
- Cover and cook on low for 6-8 hours, or until the chicken is cooked through and easily shreds with a fork.
- Garnish with 2 tablespoons chopped green onions before serving.
- Serve hot over steamed rice or your favorite noodles.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
14g
Fat
107g
Carbs
4g