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slow cooker essentials: spicy chicken over rice

Recipe by
Andy Anderson !
Wichita, KS

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.

yield serving(s)
prep time 20 Min
cook time 2 Hr 30 Min
method Slow Cooker Crock Pot

Ingredients For slow cooker essentials: spicy chicken over rice

  • PLAN/PURCHASE
  • 1 1/2 - 2 lb
    chicken parts, more on this later
  • THE SAUCE
  • 6 oz
    coconut cream, 1 small can
  • 3 Tbsp
    lime juice, freshly squeezed
  • 2 Tbsp
    coconut oil
  • 2 Tbsp
    coconut sugar
  • 2 tsp
    ginger powder
  • 3 clove
    garlic, finely minced
  • 1/4 c
    chili sauce
  • 1/4 c
    hot sauce, i prefer frank’s
  • 1/2 tsp
    salt, kosher variety, fine grind
  • 1/4 tsp
    black pepper, freshly ground
  • 1 - 2 pinch
    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

  • 1
    PREP/PREPARE
  • 2
    For this recipe you will need a slow cooker, crockpot, or instant pot.
  • 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.
  • 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.
  • 5
    Gather your ingredients (mise en place).
  • 6
    Add the sauce ingredients together in a saucepan.
  • 7
    Place over a low burner, and as the ingredients warm up, whisk to combine.
  • 8
    Add the chicken to the bottom of the slow cooker/instant pot.
  • 9
    Pour the sauce over the chicken.
  • 10
    Set the cooker to high, and slow cook for about 2.5 hours for thighs, and 2 hours for breasts.
  • 11
    After the prescribed time, remove the chicken and keep warm.
  • 12
    Add the liquid to a saucepan, then boil and reduce until thickened, about 8 – 10 minutes.
  • 13
    PLATE/PRESENT
  • So yummy
    14
    Place on a bed of steamy white rice, and drizzle with the reduced sauce. Enjoy.
  • Stud Muffin
    15
    Keep the faith, and keep cooking.

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