Take out your slow-cooker for these Slow-Cooker Coconut-Chicken Thighs. Serve these flavorful Slow-Cooker Coconut-Chicken Thighs over hot basmati rice.
What You Need
Original recipe yields 8 servings
8 boneless skinless chicken thighs (2 lb.)
1 onion, chopped
2 Tbsp. cornstarch
1 can (13.5 oz.) coconut milk
1 bottle (7.5 oz.) TACO BELL® Verde Salsa
1/2 cup KRAFT Asian Toasted Sesame Dressing
3 cups hot cooked basmati rice
1/2 cup chopped fresh cilantro
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
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Let's Make It
Place chicken in slow cooker sprayed with cooking spray; top with onions. Mix next 4 ingredients until blended; pour over ingredients in slow cooker. Cover with lid.
Cook on LOW 5 to 6 hours (or on HIGH 2 to 3 hours).
Spoon rice onto platter. Remove chicken from slow cooker; place on rice. Remove 1-1/2 cups dressing mixture from slow cooker; spoon over chicken. Sprinkle with cilantro and coconut. Discard remaining dressing mixture.
Serve with a side of your favorite steamed vegetable to round out the meal.
Garnish with lime wedges before serving.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fibers 0.7933g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.