Indonesian Coconut Chicken Crock Pot

READY IN: 6hrs 10mins
Recipe by Kittencalrecipezazz

Adjust all seasonings to taste. This can also be made in the oven.

Top Review by Luv4food

I made this for my family and held my breath. Then I heard my kids saying things like "mmmm", "this is good, mom", and I had to check to see if they were actually my kids! I used 400 ml of coconut milk, about double the garlic, an extra tsp of cumin & corriander, and doubled the cinnamon & fennel. I also added about a tsp of turmeric for color. I didn't rub the chicken with the spices; instead I mixed everything into a bowl and poured it over the chicken. About an hour before cooking time was done I took the meat off the bones, then returned the meat to the sauce to finish cooking. I think next time the addition of some green pepper, carrot, and eggplant would be great along with some heat, and maybe some thai basil. This was a great dish. Thank you for making dinner nice again!

Ingredients Nutrition


  1. In a small bowl, combine garlic, salt, pepper, cumin, coriander, crushed fennel and cinnamon.
  2. Rub mixture over chicken (if desired at this point the chicken can be marinated in the fridge for 3-4 hours, but it is not necessary).
  3. Place the chicken, and any leftover seasoning mixture, onions, coconut milk, water and lemon juice in a 4-quart slow cooker; cover and cook on low setting for 6-8 hours (or on high for 3-4 hours).
  4. Garnish with green onions.
  5. Serve with rice or hot cooked noodles.
  6. Note: for a thicker sauce use only 1/2 cup water instead of 1 cup.

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