Slow-Cooker Lemongrass-Coconut Marinated Chicken

Slow-Cooker Lemongrass-Coconut Marinated Chicken

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From: Everyday Slow Cooker

In this slow-cooker chicken recipe, minimal effort produces big flavor, making it the perfect starter recipe for anyone learning to cook their own Thai food. If you can't find wide rice noodles, any rice noodle can be substituted. For quickest day-of meal prep, make the chicken and coconut broth a day in advance and refrigerate. When ready to eat, simply reheat them, cook the noodles and serve.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 3¾ pounds bone-in, skinless chicken thighs (about 8)
  • 3 tablespoons finely chopped lemongrass
  • 2 tablespoons sambal oelek (ground fresh chile paste)
  • 1¼ cups canned light coconut milk
  • ¾ cup unsalted chicken stock
  • 6 garlic cloves, crushed
  • 2 large yellow onions, quartered
  • 2 large carrots, each cut into 4 pieces
  • 1 (2 inch) piece fresh ginger, peeled and sliced
  • 2 tablespoons reduced-sodium soy sauce
  • 5 teaspoons Vietnamese fish sauce
  • 1 tablespoon fresh lime juice
  • ½ teaspoon granulated sugar
  • 8 ounces uncooked wide rice noodles
  • 2 cups thinly sliced English cucumber
  • ½ cup loosely packed fresh cilantro leaves
  • ¼ cup chopped, unsalted dry-roasted peanuts

Preparation

  • Prep

  • Ready In

  1. Place the chicken, lemongrass, sambal oelek, and ¾ cup of the coconut milk in a large ziplock plastic freezer bag. Seal and turn to coat; chill 8 to 24 hours.
  2. Place the stock, garlic, onions, carrots, and ginger in a 6-quart slow cooker. Remove the chicken from the marinade, and discard the marinade. Arrange the chicken on top of the onion mixture. Cover and cook on LOW until the chicken is tender, about 7 hours and 30 minutes. Remove the chicken from the slow cooker, and discard the bones. Shred the chicken into bite-sized pieces.
  3. Pour the cooking liquid through a colander over a bowl; discard the solids. Stir together the strained cooking liquid, soy sauce, fish sauce, lime juice, sugar, and remaining ½ cup coconut milk in a saucepan. Bring to a boil; stir until the sugar dissolves. Remove from the heat.
  4. Prepare the noodles according to the package directions. Divide the noodles among 6 bowls. Top with the chicken, cucumber, and cilantro. Pour the coconut broth over each bowl, and sprinkle evenly with the peanuts.

Nutrition information

  • Serving size: ½ cup noodles, 3½ ounces chicken, ⅓ cup cucumber, 4 teaspoons cilantro, ⅓ cup coconut broth
  • Per serving: 493 calories; 16 g fat(4 g sat); 1 g fiber; 35 g carbohydrates; 40 g protein; 1 g sugars; 0 g added sugars; 671 mg sodium;
  • Carbohydrate Servings:

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