Leftovers are always wonderful to eat, particularly stews, and slow cooker coconut chicken because the flavors become more deep and pronounced. This slow cooker Asian ginger chicken recipe is a perfect dish to have as a left over and it’s wonderfully versatile. This fork-tender coconut chicken, infused with plenty of fresh ginger in a rich tomato based sauce is fantastic and comforting. The slow cooker does all the work for you and what you have after about 4-5 hours is a rich stew to fuel the soul.
Serve this chicken stew on just about anything you like. It’s satisfying on a bed of rice, noodles or pasta. Since there’s already potatoes in it and you don’t want the rice or noodles, serve this instead, with some crusty bread. Dipping the bread in the wonderfully ginger infused broth is just wonderful. Sometimes it’s great to have a quick and easy Asian recipe to make in the slow cooker on busy days when you’re juggling work and family!
You can customize the flavors as well by adding more or less fish sauce. Sure, fish sauce might sound scary, but the flavors are tremendous and it adds a rich flavor that you won’t even find odd. But if you’ve never cooked with fish sauce before, then you can certainly use soy sauce.
The best part about this chicken recipe is that is can also be cooked in the Instant Pot, which is a pressure cooker that is super versatile. The cooking time should be much quicker compared to the slow cooker. If you decide to make this Coconut milk chicken recipe, total cooking time should be about 40 minutes total.
Our Favorite Cookers & Goodies for Entertaining:
Whether you prefer a slow cooker, pressure cooker, or a multi-cooker, these kitchen counter appliances help make dinner a little easier for the busy household, plus with an added bonus of some of our favorite finds for entertaining:
The Crockpot 6qt. Slow Cooker – The original slow cooker. On this on the lid locks down which is great for transporting to potlucks and such. Simple, inexpensive and reliable.
Instant Pot Multi-use Pressure Cooker – It has cult-like following for a reason. It’s a pressure cooker and so much more. Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, & Yogurt Maker. It’s awesome! If you want a pressure cooker that has a few more bells and whistles (like hands free steam release), this Breville Pressure Cooker is also great.
Cuisinart Multi-Cooker – If pressure cooking is a not your thing but want a bit more than just a slow cooker, this multi-cooker is perfect for you. It can Sauté, Steam, and Slow Cook. Perfect to create those one pot meals.
Stoneware Radial Salad Plate – Hearth & Hand™ with Magnolia – We love the handmade feel of these salad plates that Chip and Joanna Gaines created for their Target collaboration. Beautiful everyday dishware.
Izon Mirror 5pc Silverware Set Gold – Project 62™ –The clean Modernist lines and subdued gold mirror finish on this flatware set.
Stoneware Mini Bowl – Hearth & Hand™ with Magnolia – For those who love it simple. We love the size, crafted feel, and sturdiness of these bowls, also from the new collection Chip and Joanna Gaines created for their Target collaboration. More Slow Cooker Recipes and Chicken Recipes
Watch the Video making the Slow-Cooker Coconut Milk-Ginger Chicken:
This recipe was originally published in 2013 and re-published in 2017 with a new video! Enjoy!
Slow Cooker Coconut Milk-Ginger Chicken
Yield: Serves 4
Total Time: 5 hours
Ingredients:
- 1 (14 oz-400ml) can coconut milk
- 1/2 cup (120ml) water
- 1 (8oz-227g) can of tomato sauce
- 2 Tablespoons (15ml) fish sauce (or soy sauce, but fish sauce makes it better!)
- 2 cloves garlic, minced
- 3 heaping Tablespoons (45ml+) minced ginger
- 1 Tablespoon (15ml) sugar
- 1/4 teaspoon cayenne pepper, or to taste (optional)
- 1 teaspoon (5ml) kosher salt, or to taste
- about 1.5 pounds (680g) boneless chicken legs, thighs or breasts. We prefer thighs for richer flavor.
- 1 pound (455g) potatoes, cut into 1" pieces
- 2 medium carrots, peeled & cut into 1" pieces.
- Rice(for gluten free), pasta, noodles or bread for dipping
Directions:
- In slow cooker pot, combine coconut milk, water, tomato sauce, fish sauce (or soy sauce), garlic, ginger, sugar, cayenne pepper, salt. Using a whisk, gently combine all ingredients together well to dissolve the tomato paste.
- Add chicken, potatoes and carrots.
- Cook on High for 4-5 hours. Stir about 2 times during cooking. Depending on how thick you cut your potatoes and carrots, cooking time will vary. After about the 3rd hour, pierce the chicken, potatoes and carrots to check for tenderness.
- Serve with rice, pasta, noodles or bread for dipping.
YUM! Cannot get better than this! Cannot!!
Love the new site; just wondering when you sleep?
I’m totally making this soon! I love slow cooker recipes and this looks so comforting!
I love this!! Totally going to be cooking this up in my slow cooker soon! 🙂
I have a BF who cannot STAND cream of mushroom soup (even as an ingredient). The recipe sounds amazing though and I would love to make it for him! Do you have a possible substitution for the cream of mushroom soup? (If not, I’ll have to sneak it in while his back is turned!)
Hi Alison- we have a fresh and homemade cream of mushroom soup substitute that we’ll post soon for those who don’t like the canned version. But if your friend doesn’t like it at all, then you can try substituting cream of chicken soup. Or possibly even a cup of heavy whipping cream, and adding more flavor by adding an extra tablespoon or two of fish sauce. We do love the “sneak it i while his back is turned!”.
Yum! this looks delicious. Unfortunately, I don’t have a slow cooker. Can it be made with a regular pot (e.g. dutch oven)?
Hi Candice- yes, you can certainly make it in a dutch oven. But if you do, try sauteing some chopped onions and garlic for added flavor. After you bring all the ingredients to a boil, you’ll probably have to simmer it on low for maybe about 1 hour? or until the potatoes and chicken are tender and fall-apart delicious. Experiment with it a bit and let us now how it goes!
Thanks Peanut! This is great and so kind of you.
Congratulations on your new site. Looks like it will already take many hours to explore. And I LOVE exploring!
This looks awesome. I might try substituting cream of mushroom with heavy whipping cream and fish sauce or wait to checkout your homemade version. Trying to eliminate processed foods from our diet and boy there’s a lot of extra stuff in canned foods. The new site looks great. I can’t wait to explore and find new inspiration for chicken & eggs. Love your photographs.
Hi Diem- After the final recipe testing with the homemade cream of mushroom soup version is finished, we’ll update this recipe with new notes. So keep checking back. Thank you so much for your support!
Candice – I don’t have a slow cooker either; just made it in a regular pot and it turned out great. I used thighs and after bringing the liquid to a boil, let everything simmer on low for about an hour. The meat was really soft and everything tasted hearty & delicious.
I also added lime juice, red pepper flakes, and sriracha for some extra flavor & spice!
I found this recipe on foodgawker and made it for dinner recently, very delicious!
Although i substituted the mushroom soup for coconut milk, i live in Thailand and that is much easier to come by!
Oh man this looks delicious! Is it possible to leave out or substitute the sugar for something else?
Totally. You can either leave it out or sub honey or whatever your favorite sweetener is. Enjoy!
Hi Kathy, you definitely can omit the sugar and it still tastes delicious. But if you want that little extra sweetness, you can definitely try honey.
On your slow cooker asian chicken stew, are you using unsweetened or sweetened coconut milk?
Hi Darlene,
We are using unsweetened coconut milk. Most coconut milks we find here are unlabeled regarding sweetened vs unsweetened and we didn’t want to confuse people. In general for what we’ve found in the majority of grocery stores, so others know too, if the cans just say coconut milk, it is unsweetened. Sweetened coconut milk will often be sold as coconut cream.
Great question and hope that helps!
I just made this & it was a big hit. Had a lot of extra sauce so used it to make a chickpea curry with the rest of the leftovers. Two questions though – I see people talking about cream of mushroom soup…..where is that listed? Also, directions mention tomato paste but that’s not in the ingredient list. Is it supposed to be?