Ingredients
Scale
- 3 chicken breasts, (about 2 lbs)
- 1 can coconut milk, (13.5 oz/400 ml)
- 1 teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon red pepper flakes
- ½ cup granulated sugar
- ½ cup white vinegar
- ½ cup low sodium chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon apricot jam or jelly
- 2 cloves garlic, (finely minced)
- ¼ teaspoon fresh minced ginger
- 1 pinch red pepper flakes, (optional, for extra heat)
- 1 teaspoon corn starch
- 1 teaspoon water
Instructions
- Place the chicken breasts in a 3-4 quart slow cooker.
- Cook on low for 5 hours (adjust as needed).
- Pour coconut milk over the chicken, then add salt, ground ginger, and ½ teaspoon of red pepper flakes. Stir to coat the chicken and combine spices.
- Cover the slow cooker and cook on low for an additional 3-4 hours, until the internal temperature of the chicken reaches 165℉.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Adjust red pepper flakes according to your heat preference.
For a thicker sauce, blend the corn starch with the water before adding it to the slow cooker in the last hour of cooking.
Feel free to serve with rice or noodles to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 215 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 70mg