Slow Cooker Asian Ginger Coconut Milk Chicken
This fork-tender slow cooker Asian chicken stew, infused with plenty of fresh ginger in a rich tomato and coconut milk 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.
Slow Cooker Coconut Milk Chicken
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.
Video: Slow-Cooker Coconut Milk Chicken
Easy Crock Pot Chicken Recipe in Coconut Milk
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.
Slow Cooker Coconut Milk-Ginger Chicken
Ingredients
- 14 oz. (400ml) canned coconut milk
- 1/2 cup (120ml) water
- 8 oz. (227g) tomato sauce
- 2 Tablespoons (15ml) fish sauce (or soy sauce, but fish sauce makes it better!)
- 2 cloves garlic , minced
- 3 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
- 1.5 pounds (680g) boneless chicken thighs or breasts , we prefer thighs for richer flavor
- 1 pound (455g) potatoes , cut into 1" pieces
- 2 carrots , peeled & cut into 1" pieces
Equipment
Instructions
- 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.
Nutrition
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More Slow Cooker Recipes and Chicken Recipes
This recipe was originally published in 2013 and re-published in 2017 with a new video! Enjoy!
23 Comments on “Slow Cooker Asian Ginger Coconut Milk Chicken”
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?
this was DELICIOUS! prot ip – if you have a big enough crockpot, go ahead and double it to have some for the freezer!
A few adjustments I made – I used homemade chicken bone broth instead of water. also used sweet potatoes instead of white ones, mainly because I had some already cubed up in the freezer. Instead of white sugar, I used coconut aminos. I try to cook Whole30 friendly as often as I can! I also added a tablespoon of red curry paste and about a tsp of curry powder just for the extra flavor. I used a mix of thighs and breasts (all boneless/skinless). and, out of pure laziness, used baby carrots. turned out beautifully! Served over cauliflower rice and added a pinch of fresh basil. Next time I might add an onion – my fiance loves onions and requests them in just about every dish! this one is a keeper for us!
Can you cook this recipe on low instead of high? If yes would it be for eight hours on low?
Hi Jaime, yes you can cook it on low for about 6-8 hours. Thanks and enjoy!