Rating: 4 stars
19 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 2

What gives this scrumptious slow cooker chicken dinner Asian flair? Light coconut milk, soy sauce and rice vinegar.

Source: Better Homes and Gardens

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Credit: Karla Conrad

Recipe Summary

prep:
20 mins
slow-cook:
6 hrs
total:
6 hrs 20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat an extra-large skillet with cooking spray; heat skillet over medium-high heat. Cook chicken, half at a time, in hot skillet until brown. Set aside.

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  • In a 4-quart slow cooker combine onions, bay leaves, and garlic. Add sweet potatoes. Top with chicken. In a medium bowl combine coconut milk, soy sauce, vinegar, and cayenne pepper. Pour mixture over chicken.

  • Cover and cook on low-heat setting for 6 to 6 1/2 hours or on high-heat setting about 3 hours or until chicken and sweet potatoes are tender.

  • To serve, remove chicken with a slotted spoon; cover and keep warm. Transfer sweet potatoes to a medium bowl; mash slightly with a potato masher. Cover and keep warm.

  • For sauce, remove and discard bay leaves from onion mixture. In a medium saucepan stir together the cold water and cornstarch until smooth. Stir in onion mixture. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. Serve chicken with mashed sweet potatoes and sauce. Garnish with chives and black pepper.

Nutrition Facts

284 calories; fat 7g; cholesterol 61mg; saturated fat 3g; carbohydrates 32g; mono fat 2g; poly fat 1g; insoluble fiber 4g; sugars 8g; protein 23g; vitamin a 16164IU; vitamin c 7.9mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 7.8mg; vitamin b6 0.7mg; folate 27.6mcg; vitamin b12 0.2mcg; sodium 321mg; potassium 643mg; calcium 60mg; iron 1.8mg.
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