This recipe for Coconut Chicken Drumsticks is super easy to make in the slow cooker with just 5 main ingredients and one spice.
Coconut Chicken Drumsticks
There are some nights that you just need a super easy dinner. You need a dinner that will do all of the work for you- one that will be ready when you come home from a busy day! This is one of those recipes. Everything is dumped into the slow cooker, and it will fill your kitchen with amazing scents as it cooks!
🛒 Ingredients Needed:
- coconut milk
- Sriracha sauce
- Thai chili garlic paste
- low sodium soy sauce
- dried basil
- chicken drumsticks
- fresh cilantro (optional)
- steamed rice, for serving (optional)
✏️ How to make Coconut Chicken Drumsticks:
The full, printable recipe is in the recipe card at the end of this post.
- In a slow cooker insert, combine the coconut milk, Sriracha sauce, Thai chili garlic paste and soy sauce. Stir to combine.
- Using a double layer of paper towels, pull the skin off the chicken drumsticks. Add the skinless drumsticks to the slow cooker, nestling them into the sauce.
- Cover and cook on low for 6 hours.
Serve the chicken and sauce over rice. Garnish with cilantro, if desired.
Recipe Tips
- To make this an easy freezer meal, add all of the ingredients to a plastic freezer zip bag, seal and freeze. When ready to cook, drop everything from the bag into the slow cooker and cook on low for 8 hours if still frozen or for 6 hours if thawed.
- Look for the most of the ingredients to this recipe in your market’s Asian aisle.
❤️ What I Love About This Recipe:
- You can use bone-in chicken thighs too!
- It’s so easy.
- I get to make my coconut rice recipe to go with it, which is perfect!
Best Chicken Drumstick Recipes:
Slow Cooker Coconut Chicken Drumsticks
Love this kid-friendly chicken drumstick recipe!
Ingredients
- One 13.5-ounce can coconut milk, stirred
- 2 tablespoons Sriracha sauce
- 1 tablespoon Thai chili garlic paste
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon dried basil
- 3 to 4 pounds chicken drumsticks
- steamed rice, for serving (optional)
- chopped fresh cilantro, for garnish
Instructions
- In a slow cooker insert, combine the coconut milk, Sriracha sauce, Thai chili garlic paste and soy sauce. Stir to combine.
- Using a double layer of paper towels, pull the skin off the chicken drumsticks. Add the skinless drumsticks to the slow cooker, nestling them into the sauce.
- Cover and cook on low for 6 hours.
- Serve the chicken and sauce over rice. Garnish with cilantro.
Notes
- Bone-in thighs may be substituted for drumsticks. Remove skin in the same way.
- To make this an easy freezer meal, add all of the ingredients to a plastic freezer zip bag, seal and freeze. When ready to cook, drop everything from the bag into the slow cooker and cook on low for 8 hours if still frozen or for 6 hours if thawed.
Nutrition
Serving: 1serving, Calories: 339kcal, Carbohydrates: 3g, Protein: 32g, Fat: 22g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.03g, Cholesterol: 142mg, Sodium: 607mg, Potassium: 571mg, Fiber: 0.3g, Sugar: 1g, Vitamin A: 45IU, Vitamin C: 5mg, Calcium: 35mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
