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Slow Cooker coconut chicken with coconut garnish, sitting on rice and a white plate.

I just got home from an amazing blogger retreat. It was such a fun and relaxing trip and I can’t wait to tell you more about it later! The day before I left, I needed an easy recipe to throw into the crockpot and I couldn’t wait to try this coconut chicken. I found it in the Taste of Homes magazine and it some of it reminded me of my Hawaiian chicken I made in the summer. It was one of my favorite recipes last summer so I couldn’t wait to give it a try and see how the flavor was.

Coconut chicken bite on a fork.Don’t be afraid of the coconut flavor in it. It isn’t too sweet and the rest of the ingredients gave it the perfect balance. And honestly, I couldn’t get enough of it! There is just something amazing and wondrous about chicken that is cooked in the crockpot. It peeled apart it was so tender. And the flavor of the sauce was a little bit of sweet but still had a flavor that the entire family will love. It is just so easy to throw together and I promise you that the flavor is fantastic! Even approved by the picky one that hates coconut. 🙂

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Slow Cooker Coconut Chicken

5 from 1 vote
By: Alyssa Rivers
Slow cooker chicken with amazing flavor that the entire family will love!
Prep Time: 5 minutes
Slow Cooker: 5 hours
Total Time: 5 hours 5 minutes
Servings: 4 Servings



  • In a large bowl, combine coconut milk, brown sugar, soy sauce, minced garlic, and ground cloves.
  • Spray a slow cooker lightly with cooking spray and place the chicken in the bottom. Pour the sauce on top and cover.
  • Cook for 4-5 hours or until chicken in cooked through. Serve chicken with shredded coconut and ciliantro.


Calories: 359kcalCarbohydrates: 10gProtein: 50gFat: 12gSaturated Fat: 7gCholesterol: 145mgSodium: 791mgPotassium: 896mgFiber: 1gSugar: 7gVitamin A: 68IUVitamin C: 3mgCalcium: 19mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!




About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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  1. I’m wanting to make this and I have coconut cream, coconut water with pulp and cream of coconut on hand. Which would be best for this recipe?

    1. Is this for the substitute of the coconut milk? Coconut milk is thick and would need to be substituted yogurt, whether soy, almond or cow milk, is a commonly used substitute for coconut milk. It has creamy flavor with a thick consistency. Hope that helps! XOXO

  2. Can I ask why the large bowl is necessary for so little mixture? I was able to easily do this in my measuring cup.

  3. yahoo! i’m trying this right now, with just salt , black pepper and coconut cream added to breast chicken, I’ll garnish later with chopped celery leaves, (my boss does not eat garlic , cilantro and soy sauce, no sugar also! hahaha)