Indonesian Coconut Chicken Crock Pot

"Adjust all seasonings to taste. This can also be made in the oven."
photo by Outta Here photo by Outta Here
photo by Outta Here
Ready In:
6hrs 10mins




  • In a small bowl, combine garlic, salt, pepper, cumin, coriander, crushed fennel and cinnamon.
  • 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).
  • 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).
  • Garnish with green onions.
  • Serve with rice or hot cooked noodles.
  • Note: for a thicker sauce use only 1/2 cup water instead of 1 cup.

Questions & Replies

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  1. 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!
  2. I made this recipe on the stove top instead of the crockpot. I thought it was little bland so I added some chicken stock and it tasted much better, next time I will tweak the amount of spices. I liked the fact that I always have these ingredients in the house and don't have to go to the grocery store.
  3. Pretty good, but I think the spices got cooked out in the crockpot. Next time I would add some more of the spice mixture closer to the finish time. Also will follow advice about cutting water down (or may just use ALL coconut milk for liquid). I used thighs also, because they are meatier! A good recipe for use in the RV, but I think I will try it again at home, in the oven!
  4. My chicken was still partially frozen so my spices didnt "stick". Therefore, my dish was just a bit on the bland side but I will make it again because I know you have the best recipes around!:)
  5. Really neat combination of flavors. Didn't have any fennel powder and used chicken thighs. Baked in the oven at 350 for 35 minutes. Served with Jasmine rice.



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