Slow Cooker Coconut Chicken

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Courtesy: Dana White

Last weekend I made Dana White’s Slow Cooker Coconut Chicken and even my husband—who does not care for any slow cooker recipes—LOVED it. Which is remarkable given the rather large cooking error I made (it cooks for 8 hours on low or 4 hours on high setting—if you accidentally set it 4 hours on low and don’t notice until 3 hours in, you can save it by pouring into a large saute pan and setting it on a medium flame for about 45 minutes!)

Two lo-co adjustments I made:

  • As I do not cook with coconut oil, I swapped olive oil.
  • And I used low fat coconut milk.

And one flavor adjustment to consider—the flavors are delightful in this dish but next time I’ll probably add some jalapeno peppers for a little kick.

Original Recipe: Dana’s Slow Cooker Coconut Chicken

Karen’s Lo-Co Version, served with brown rice:

Slow Cooker Coconut Chicken
Prep Time
20 mins

Servings: 8 people
Author: Dana White recipe, adapted by Karen Swanson
  • 1.5 pounds boneless skinless chicken thighs
  • 1 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1 15-ounce can low-fat coconut milk
  • 1/2 cup marinara or canned tomato sauce
  • 1 red onion sliced
  • 6 cloves garlic sliced
  • 1/2 cup chopped pineapple fresh or canned
  • Juice of one lime
  • 1 tablespoon grated fresh ginger (or from jar)
  • 2 teaspoons turmeric
  • 1 teaspoon celery salt
  • 1 teaspoon ground cumin
  • Cashews, cilantro & lime wedges for serving, optional
  • Brown Rice
  1. Place flour and salt in a large resealable bag. Add chicken and toss to coat. 

  2. Heat oil in a skillet (or slow cooker with a browning function.) Shake excess flour from chicken, and brown on both sides (it takes about 2 to 3 minutes per side). 

  3. Lay about half of sliced red onion on bottom of slow cooker, then add browned chicken on top. 

  4. To the crock pot add coconut milk (shake it well first), marinara, the rest of the red onion, garlic, pineapple, lime, ginger, turmeric, celery salt and cumin; stir to combine. 

  5. Make brown rice, timed to be ready when coconut chicken is ready (!)

  6. Cover and cook on LOW for 8 hours or HIGH for 4 hours. Allow to cool for 10 minutes and taste for seasoning; serve atop brown rice and topped (optionally) with cashews, cilantro and a squeeze of fresh lime juice.

If you are looking for a healthy, easy-to-make recipe with a lot of flavor but not a lot of spice (and that’s great left-over) give this Slow Cooker Coconut Chicken recipe a try.


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