Creamy Crockpot Sweet Chili Coconut Chicken Step-by-step instructions

Before you start

Before starting, measure out all the ingredients. Bruise the lemongrass by hitting it with the back of a knife to release its essential oils. Grate the fresh ginger and mince the garlic.

If you plan to serve with rice, start it before the chicken finishes so everything is hot at the same time. Have a clean cutting board and two forks ready for shredding.

Instructions

Layer and Go

1. 1Layer the Ingredients
   Place the chicken breasts in the bottom of a 6-quart slow cooker. Pour the coconut milk and Thai sweet chili sauce over the chicken. Add the bruised lemongrass stalk, grated ginger, and minced garlic. Stir gently to coat the chicken evenly.
   Look for The chicken should be well coated in the pinkish-orange sauce.
   Tip Bruise the lemongrass by hitting it with the back of a knife to release its oils.

At the end of this phase, the chicken should be evenly coated in a pinkish-orange sauce, with the lemongrass and aromatics distributed throughout.

The mixture will look quite liquid, but that's fine. The slow cooker is set to low, and the lid is secured. You might already smell the sweet chili and coconut.

Slow Cook to Tender

2. 2Slow Cook on Low
   Secure the lid on the slow cooker. Cook on LOW for 4 hours, until the chicken is tender and easily shreds. Do not lift the lid during cooking to keep the heat steady.
   Look for The sauce will look slightly separated and the chicken will be very tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the slow cooker runs hot, check at 3 1/2 hours; the chicken should reach 165°F (74°C).

After 4 hours, the chicken should be fork-tender and easily shreddable. The sauce will have reduced slightly and may look a bit separated, but that's normal. The kitchen will smell sweet, aromatic, and slightly spicy. The chicken should register 165°F (74°C) on an instant-read thermometer.

Shred and Serve

3. 3Shred and Finish
   Remove the lemongrass stalk and discard. Using two forks, shred the chicken directly in the slow cooker, mixing it into the silky coconut glaze. Let the chicken sit in the sauce for 5 minutes to absorb the flavors.
   Look for The sauce should cling to the shredded chicken like a glaze.
   Tip For extra thick sauce, simmer with the lid off for 10 minutes on HIGH.
4. 4Serve Over Rice
   Spoon the sweet chili coconut chicken over steamed jasmine rice. Garnish with fresh Thai basil leaves and sliced red chilies.
   Look for The basil should be bright green and the chilies add a pop of color.
   Tip Serve extra sweet chili sauce on the side for those who like it saucier.

The shredded chicken should be coated in a silky, coral-colored glaze. The sauce should cling to the meat without being watery. When served over rice, the dish looks vibrant with the green Thai basil and red chilies. The texture is creamy, the flavor sweet-tangy with a gentle heat.

Common mistakes

One common mistake is lifting the lid during cooking, which lets out heat and extends the cooking time. Another is using chicken that is too large; if your breasts are very thick, consider cutting them in half horizontally so they cook evenly.

Overcooking can cause the chicken to become dry, but because it's submerged in sauce, this is less likely. Finally, don't skip removing the lemongrass — it's tough and fibrous and not meant to be eaten.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and shreds easily with a fork. The sauce should be slightly thickened and coat the back of a spoon.

When you insert a fork into the thickest part of a breast, it should pull apart with little resistance. If the chicken is not yet tender, continue cooking for another 30 minutes and check again.

• Poultry: 165°F (74°C) in the thickest part