Crock Pot Indonesian Chicken
Transform weeknight dinners with the irresistible flavors of Crock Pot Indonesian Chicken, a low-effort, high-reward recipe that will transport your taste buds to Southeast Asia! This slow-cooked dish combines tender, juicy boneless chicken thighs with a rich, savory-sweet sauce made from creamy coconut milk, peanut butter, and soy sauce, balanced with honey, fresh ginger, and garlic. A touch of lime juice brightens the flavors, while optional crushed red pepper flakes add a subtle kick of heat. Effortlessly prepped in just 15 minutes, this dish simmers to perfection over four hours, filling your home with mouthwatering aromas. Serve it over fluffy jasmine rice and garnish with fresh cilantro for a complete, restaurant-quality meal that's as comforting as it is exotic. Perfect for busy families or meal prepping, this Indonesian-inspired crock pot chicken is sure to become a dinnertime favorite!
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Recipe Information
Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 0.25 cups Soy sauce
- 1 cups Coconut milk
- 2 tablespoons Peanut butter
- 2 tablespoons Honey
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoons Crushed red pepper flakes (optional)
- 1 tablespoon Lime juice
- 1 tablespoon Vegetable oil
- 0.25 cups Chopped cilantro (for garnish)
- 4 cups Cooked jasmine rice (for serving)
Instructions
Prepare the chicken thighs by patting them dry with paper towels. Set them aside.
In the crock pot, whisk together the soy sauce, coconut milk, peanut butter, honey, minced garlic, grated ginger, ground coriander, ground cumin, lime juice, and vegetable oil until smooth.
If you prefer a bit of heat, stir in crushed red pepper flakes to taste.
Add the chicken thighs to the crock pot, turning them to ensure they are well coated in the sauce.
Cover the crock pot with the lid and cook on low for 4 hours, or until the chicken is tender and cooked through.
Once done, carefully remove the chicken thighs from the crock pot and place them on a serving platter.
Stir the sauce in the crock pot to ensure it is well-mixed. If the sauce seems too thin, you can transfer it to a small saucepan and simmer it over medium heat to thicken slightly.
Serve the chicken over a bed of cooked jasmine rice, spooning the sauce generously over the top.
Garnish with freshly chopped cilantro for a burst of color and flavor. Enjoy your Crock Pot Indonesian Chicken!
Nutrition Facts
Calories |
3228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 12.5 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 2901 mg | 126% | |
| Total Carbohydrate | 376.9 g | 137% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 55.7 g | ||
| Protein | 200.2 g | 400% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 340 mg | 26% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2762 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
