Slow Cooker Coconut Chicken Drumsticks
Love this kid-friendly chicken drumstick recipe!
Servings: 5 servings
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