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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.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Dish
Cuisine Malaysian
Servings 6 servings
Calories 450 kcal

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.