Slow Cooker Coconut Chicken Drumsticks
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In a slow cooker insert, combine the coconut milk, Sriracha sauce, Thai chili garlic paste and soy sauce. Stir to combine.
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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.
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Cover and cook on low for 6 hours.
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Serve the chicken and sauce over rice. Garnish with cilantro.
- 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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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