This Slow-Cooker Malaysian Chicken recipe is something I’ve been so excited to share. It’s perfect for those busy weeknights when you want something flavorful and comforting, but don’t have a ton of time to spend in the kitchen.
It’s a dish that fills your home with the most amazing aromas, and it’s surprisingly easy to make. The slow cooker does all the hard work!
Recipe Overview: Slow-Cooker Malaysian Chicken
This dish is all about tender, fall-off-the-bone chicken simmered in a rich, aromatic sauce. Think warm spices, a hint of sweetness, and a touch of creaminess from coconut milk. It’s the kind of meal that just makes you feel good.
The flavors are complex, but the process is super simple.
It is family-friendly and can be easily adjusted to your preferred level of spiciness.
We’re talking about a dish that’s perfect for serving over rice, noodles, or even with some crusty bread to soak up all that delicious sauce. It’s also great for meal prepping – make a big batch on Sunday and enjoy it throughout the week!
Detailed Ingredients for Malaysian Chicken
Here’s what you’ll need to gather:
- Chicken: 2-3 lbs, bone-in, skin-on chicken thighs or drumsticks (or a mix!). Bone-in pieces give the best flavor, but you can use boneless if you prefer. Just adjust the cooking time – it might cook a little faster.
- Onion: 1 large, yellow or white, chopped. This adds a base layer of sweetness and flavor.
- Garlic: 4 cloves, minced. Fresh garlic is best here!
- Ginger: 1-inch piece, peeled and minced or grated. Fresh ginger adds a wonderful warmth and zing.
- Soy Sauce: 1/2 cup, low-sodium preferred. This provides saltiness and that essential umami flavor.
- Brown Sugar: 1/4 cup, packed. This adds sweetness and helps the sauce thicken slightly.
- Coconut Milk: 1 (13.5 oz) can, full-fat. This makes the sauce creamy and luxurious.
- Spices:
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cinnamon
- 1/4 – 1/2 teaspoon red pepper flakes (adjust to your spice preference)
- Lime: 1, juiced. add Fresh lime juice at the end for brightness.
- Optional Garnish: Chopped cilantro, sliced green onions, extra lime wedges.
If you don’t have ground coriander or cumin, you could substitute with a curry powder blend, but the flavor profile will be slightly different. You can also add a little bit of fish sauce for extra depth, around a teaspoon or two.
Step-by-Step Instructions: Slow Cooker Malaysian Chicken
- Prepare the Chicken: Pat the chicken pieces dry with paper towels. This helps them brown a little better, even in the slow cooker.
- Sauté Aromatics (Optional, but Recommended): If you have a few extra minutes, heat a little oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and ginger and cook for another minute, until fragrant. This step adds extra depth of flavor, but you can skip it and just put everything directly in the slow cooker if you’re short on time.
- Combine Ingredients in Slow Cooker: Place the chicken in the slow cooker. If you sautéed the aromatics, add them on top of the chicken. Otherwise, just add the chopped onion, minced garlic, and ginger directly to the slow cooker.
- Make the Sauce: In a bowl, whisk together the soy sauce, brown sugar, coconut milk, coriander, cumin, turmeric, cinnamon, and red pepper flakes (if using). Pour the sauce over the chicken, making sure to coat all the pieces.
- Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and very tender. The chicken should easily fall off the bone.
- Shred Chicken (Optional): If you like, you can remove the chicken from the slow cooker and shred it with two forks. Then, return the shredded chicken to the sauce.
- Add Lime Juice: Stir in the fresh lime juice. This adds a bright, fresh flavor that balances the richness of the sauce.
- Serve and Garnish: Serve the Malaysian Chicken over rice, noodles, or with your favorite sides. Garnish with chopped cilantro, sliced green onions, and extra lime wedges, if desired.
Variations & Tips for the Best Malaysian Chicken
- Spice Level: Adjust the amount of red pepper flakes to control the heat. Start with 1/4 teaspoon for a mild kick, and add more to your taste.
- Vegetables: Feel free to add vegetables to the slow cooker. Good options include sliced bell peppers, carrots, potatoes, or green beans. Add them in the last 2-3 hours of cooking (on low) or the last 1-2 hours (on high).
- Make-Ahead: You can assemble everything in the slow cooker liner the night before, store it in the refrigerator, and then just pop it in the slow cooker in the morning.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently on the stovetop or in the microwave until warmed through. You may need to add a splash of water or broth if the sauce has thickened too much.
- Serving Suggestions: This dish is amazing served over fluffy white rice, jasmine rice, or brown rice. It’s also delicious with noodles (like rice noodles or egg noodles) or even cauliflower rice for a lower-carb option.
Key Details
- Prep time: 15 minutes
- Cook time: 6-8 hours (low) or 3-4 hours (high)
- Total time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high) + prep time
- Servings: 6-8
- Equipment you’ll need: Slow cooker (6-quart or larger recommended), mixing bowl, whisk.
Slow-Cooker Malaysian Chicken
Tender, fall-off-the-bone chicken simmered in a rich, aromatic Malaysian sauce, perfect for busy weeknights.
Ingredients
- 2-3 lbs bone-in skin-on chicken thighs or drumsticks
- 1 large yellow or white onion chopped
- 4 cloves garlic minced
- 1- inch piece ginger peeled and minced or grated
- 1/2 cup low-sodium soy sauce
- 1/4 cup packed brown sugar
- 1 13.5 oz can full-fat coconut milk
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cinnamon
- 1/4 - 1/2 teaspoon red pepper flakes
- 1 lime juiced
- Optional Garnish: Chopped cilantro sliced green onions, extra lime wedges
Instructions
- Pat the chicken pieces dry with paper towels.
- Optional: Sauté aromatics. Heat oil in a skillet, add onion and cook until softened. Add garlic and ginger, cook until fragrant.
- Place chicken in the slow cooker. Add sautéed aromatics (if prepared), or chopped onion, minced garlic, and ginger directly to the slow cooker.
- In a bowl, whisk together soy sauce, brown sugar, coconut milk, coriander, cumin, turmeric, cinnamon, and red pepper flakes. Pour over chicken.
- Cook on low for 6-8 hours, or on high for 3-4 hours, until chicken is cooked through and very tender.
- Optional: Remove chicken and shred with forks. Return shredded chicken to the sauce.
- Stir in fresh lime juice.
- Serve over rice, noodles, or your favorite sides. Garnish with cilantro, green onions, and lime wedges if desired.