slow cooker essentials: spicy chicken over rice

Name: Slow Cooker Essentials: Spicy Chicken Over Rice
Prep time: 20 min
Cook time: 2 h 30 min
Cuisine: American
Ingredients: ## PLAN/PURCHASE; 1 1/2 - 2 pound(s) chicken parts, more on this later; ## THE SAUCE; 6 ounce(s) coconut cream, 1 small can; 3 tablespoon(s) lime juice, freshly squeezed; 2 tablespoon(s) coconut oil; 2 tablespoon(s) coconut sugar; 2 teaspoon(s) ginger powder; 3 clove(s) garlic, finely minced; 1/4 cup(s) chili sauce; 1/4 cup(s) hot sauce, i prefer frank’s; 1/2 teaspoon(s) salt, kosher variety, fine grind; 1/4 teaspoon(s) black pepper, freshly ground; 1 - 2 pinch(es) red pepper flakes; ## ADDITIONAL ITEMS; long-grained white rice; lime wedges; small side salad, or steamed veggies

23 Pinches 14 Photos

Andy Anderson !

Wichita, KS

Updated on Sep 28, 2020

This recipe is all about the marinade, and it went through a lot of variations. I tried it on the grill, in the oven, and sauteed in a pan… I wound up using the slow cooker and got what I was after. Easy/peasy to make with simple ingredients, and awesome flavor. So, you ready… Let’s get into the kitchen.

Rate

prep time 20 Min

cook time 2 Hr 30 Min

method Slow Cooker Crock Pot

yield Several

Ingredients

PLAN/PURCHASE
1 1/2 - 2 pounds chicken parts, more on this later
THE SAUCE
6 ounces coconut cream, 1 small can
3 tablespoons lime juice, freshly squeezed
2 tablespoons coconut oil
2 tablespoons coconut sugar
2 teaspoons ginger powder
3 cloves garlic, finely minced
1/4 cup chili sauce
1/4 cup hot sauce, i prefer frank’s
1/2 teaspoon salt, kosher variety, fine grind
1/4 teaspoon black pepper, freshly ground
1 - 2 pinches red pepper flakes
ADDITIONAL ITEMS
long-grained white rice
lime wedges
small side salad, or steamed veggies

How To Make slow cooker essentials: spicy chicken over rice

Step 1

PREP/PREPARE

Step 2

For this recipe you will need a slow cooker, crockpot, or instant pot.
Step 3

For this recipe, I tried skin on, skin off… bone in, bone out… breasts, thighs, legs; even wings. My best results came from boneless, skinless chicken thighs. The thighs held up to the slow cooking process without drying out.
Step 4

What is the difference beween Coconut Cream & Coconut Milk? Coconut Milk has the liquid consistency of cow’s milk and is made from simmering one-part shredded coconut in one-part water. Coconut milk is the basis of most Thai curries. Coconut Cream is much thicker and richer. It is made from simmering four-parts shredded coconut in one-part water. FYI: The cream that rises to the top of a can of coconut milk is also considered coconut cream. So, if all you have is a can of coconut milk there is a way to separate the cream from the milk. Place the can in the refrigerator for a couple of hours. When you open the can the cream portion will be a thickened mass; almost the consistency of lard, and the milk portion will still be a liquid. Simply pour out the liquid, and what you have left is coconut cream.
Step 5

Gather your ingredients (mise en place).
Step 6

Add the sauce ingredients together in a saucepan.
Step 7

Place over a low burner, and as the ingredients warm up, whisk to combine.
Step 8

Add the chicken to the bottom of the slow cooker/instant pot.
Step 9

Pour the sauce over the chicken.
Step 10

Set the cooker to high, and slow cook for about 2.5 hours for thighs, and 2 hours for breasts.
Step 11

After the prescribed time, remove the chicken and keep warm.
Step 12

Add the liquid to a saucepan, then boil and reduce until thickened, about 8 – 10 minutes.
Step 13

PLATE/PRESENT
Step 14

Place on a bed of steamy white rice, and drizzle with the reduced sauce. Enjoy.
Step 15

Keep the faith, and keep cooking.
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