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Ingredients
Scale
- 3 chicken breasts, (about 2 lbs)
- 1 can coconut milk, (13.5 oz/400 ml)
- 1 teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon red pepper flakes
- ½ cup granulated sugar
- ½ cup white vinegar
- ½ cup low sodium chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon apricot jam or jelly
- 2 cloves garlic, (finely minced)
- ¼ teaspoon fresh minced ginger
- 1 pinch red pepper flakes, (optional, for extra heat)
- 1 teaspoon corn starch
- 1 teaspoon water
Instructions
- Place the chicken breasts in a 3-4 quart slow cooker.
- Cover the chicken with coconut milk, then add salt, ground ginger, and ½ teaspoon of red pepper flakes; stir until the chicken is coated.
- Cover the cooker and set to low, cooking for 3-4 hours, or until the chicken reaches 165℉ in the thickest part.
Notes
Adjust the level of red pepper flakes for desired heat.
Serve over rice or with a side of vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 215 minutes
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 20g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 80mg