Mild Thai Style Coconut Chilli Chicken | Easy Slow Cooker Chicken Recipe

I made this 'curry in a hurry' on the fly one morning, and it turned out beautifully!  We ate the chicken on rice with the sauce over the top for dinner that night and had the left overs, just as cold drumsticks (no sauce) with salad the next day for lunch at work - nice!

This recipe came about with what I had on hand in the fridge and pantry that would let me create a meal with chicken drumsticks and a can or lite coconut cream - so if you don't have something, leave it out or substitute with something else.  The coriander paste I get from the supermarket fruit and vege chiller section, it's in a tube - cheaper and lasts longer than buying fresh coriander when they have it in stock.  I use a few of those paste tubes, I find them good value.

I always skin the drumsticks now, the flavours get into the chicken better and it reduces the fat content, so it's all good.

Mild Thai Style Coconut Chilli Chicken

1 can lite coconut cream
1 T peanut butter
1 T tomato relish
1/2 tsp chilli flakes
2 T coriander paste
1 kg (8) skinned chicken drumsticks

Add the sauce ingredients to the slow cooker base and stir to combine, add the chicken, spoon some sauce mix up over the chicken to coat it and then cover and cook on low for 7 hours or on high for 3.5 hours.
Enjoy!

You might also enjoy... Slow Cooker Chicken Casserole | Chicken Chasseur

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