Slow-Cooker Malaysian Chicken has become one of my go-to recipes, especially when I’m craving something flavorful and comforting without a ton of hands-on time. It’s perfect for a busy weeknight, a weekend gathering, or even a potluck.
What I really love about this dish is how the slow cooker transforms simple ingredients into something truly special. The chicken becomes incredibly tender, and the sauce is packed with aromatic spices.
Recipe Overview: Slow-Cooker Malaysian Chicken
This dish is essentially a flavorful chicken stew, infused with the rich and aromatic spices of Malaysian cuisine. Think warm, fragrant, and slightly sweet, with a gentle kick of heat. It’s not overly spicy, but you can definitely adjust the heat level to your liking.
The slow cooker does most of the work, creating a meal that’s both satisfying and convenient. The chicken simmers in a coconut milk-based sauce, absorbing all the wonderful flavors.
It’s fantastic served over rice, which soaks up all that delicious sauce. You could also serve it with noodles, or even alongside some crusty bread for dipping. A sprinkle of fresh cilantro and some lime wedges on the side adds a bright, fresh finish.
Detailed Ingredients for Malaysian Chicken
Here’s what you’ll need to make this recipe:
- Chicken: About 2 pounds of boneless, skinless chicken thighs. Thighs are my preference because they stay nice and juicy in the slow cooker, but you could use chicken breasts if you prefer. Just be careful not to overcook them, as they can dry out.
- Onion: One medium yellow onion, chopped.
- Garlic: 4 cloves, minced. Fresh garlic is best, but you could use garlic powder in a pinch (about 1 teaspoon).
- Ginger: 1 tablespoon of fresh ginger, minced or grated. Again, fresh is key for the best flavor, but ginger paste is a good substitute.
- Coconut Milk: One 13.5-ounce can of full-fat coconut milk. This gives the sauce its creamy texture and rich flavor. Don’t use light coconut milk; it won’t be as flavorful.
- Chicken Broth: 1/2 cup. You can use store-bought or homemade.
- Soy Sauce: 3 tablespoons. This adds saltiness and umami.
- Brown Sugar: 2 tablespoons. This balances the savory flavors and adds a touch of sweetness. You can adjust the amount to your taste.
- Curry Powder: 2 tablespoons. Use your favorite brand.
- Turmeric: 1 teaspoon. This adds color and a subtle earthy flavor.
- Cumin: 1 teaspoon.
- Coriander: 1 teaspoon.
- Red Pepper Flakes: 1/4 to 1/2 teaspoon, depending on how much heat you like.
- Lime Juice: From 1 lime. Freshly squeezed is best!
- Cilantro: For garnish.
Step-by-Step Instructions: Slow-Cooker Malaysian Chicken
- Prep the Chicken: If your chicken thighs are large, you might want to cut them into smaller, bite-sized pieces. This helps them cook more evenly and absorb more flavor.
- Combine Ingredients: Place the chopped onion in the bottom of your slow cooker. Add the chicken on top.
- Whisk the Sauce: In a separate bowl, whisk together the minced garlic, ginger, coconut milk, chicken broth, soy sauce, brown sugar, curry powder, turmeric, cumin, coriander, and red pepper flakes. Make sure everything is well combined.
- Pour and Cook: Pour the sauce over the chicken and onions in the slow cooker. Stir gently to ensure the chicken is coated.
- Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken is done when it’s very tender and easily pulls apart with a fork. Cooking time may slightly very depend on the slow cooker.
- Shred and Finish: Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.
- Add Lime: Return the shredded chicken to the slow cooker. Stir in the lime juice.
- Serve: Serve hot over rice, garnished with fresh cilantro.
Variations & Tips for Malaysian Chicken
- Spice Level: Adjust the red pepper flakes to control the heat. Start with 1/4 teaspoon for a mild kick, and add more if you like it spicier.
- Vegetables: Feel free to add other vegetables to the slow cooker, such as potatoes, carrots, or bell peppers. Add them in the last few hours of cooking so they don’t get too mushy.
- Make-Ahead: You can assemble all the ingredients in the slow cooker the night before and refrigerate it. In the morning, just put the slow cooker on and let it do its thing.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop or in the microwave. You might need to add a splash of water or broth if the sauce has thickened too much.
- Serving Suggestions: Besides rice, this is great with noodles, quinoa, or even cauliflower rice for a lower-carb option.
Key Details
- Prep time: 15 minutes
- Cook time: 3-8 hours (depending on low or high setting)
- Total time: 3 hours 15 minutes to 8 hours 15 minutes
- Servings: 6
- Equipment you’ll need: Slow cooker (at least 4-quart capacity), whisk, mixing bowl, measuring cups and spoons.
Slow-Cooker Malaysian Chicken
Flavorful and comforting Slow-Cooker Malaysian Chicken, perfect for busy weeknights. Chicken thighs simmered in a coconut milk-based sauce with aromatic Malaysian spices, resulting in incredibly tender chicken and a rich, fragrant sauce.
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 medium yellow onion chopped
- 4 cloves garlic minced
- 1 tablespoon fresh ginger minced or grated
- 1 13.5- ounce can full-fat coconut milk
- 1/2 cup chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/4 to 1/2 teaspoon red pepper flakes
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- If chicken thighs are large, cut them into smaller pieces.
- Place chopped onion in the bottom of your slow cooker. Add chicken on top.
- In a separate bowl, whisk together minced garlic, ginger, coconut milk, chicken broth, soy sauce, brown sugar, curry powder, turmeric, cumin, coriander, and red pepper flakes.
- Pour the sauce over the chicken and onions in the slow cooker. Stir gently to coat the chicken.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until chicken is very tender.
- Remove chicken from the slow cooker and shred it using two forks.
- Return shredded chicken to the slow cooker. Stir in lime juice.
- Serve hot over rice, garnished with fresh cilantro.