Slow Cooker Lemongrass & Coconut Chicken

A slow cooker can turn a daunting whole roast chicken into an achievable dish for any home cook. This Thai-inspired version was modified from Jamie Oliver’s famous Chicken in Milk recipe, but with a lighter and dairy and gluten-free spin. The best part? It can easily be made ahead of time.

The longer the chicken cooks, the more tender it becomes. So, pop the bird in the slow cooker before heading to work, and come home to a fragrant and comforting dinner. Best covered with piles of bright fresh herbs!  

INGREDIENTS: 

3–4 lb (1.5–2 kg) whole chicken 

Salt and freshly ground pepper

3 cups low-sodium chicken broth

1 can (13½ fl oz/400 ml) lite coconut milk 

1 2-inch knob ginger, peeled and thinly sliced 

6 cloves garlic

1 2-inch knob lemongrass 

1 Thai red chile, chopped and de-seeded (adjust quantity based on your spiciness preference)

1/4 cup lime juice, freshly squeezed

For serving

6 cups cooked brown or basmati rice.

1 cup fresh cilantro leaves, roughly chopped

1 cup fresh mint leaves, roughly chopped 

1 cup fresh basil leaves, roughly chopped

4 green onions, roughly chopped

1 lime, cut into 6 lime wedges 

INSTRUCTIONS: 

Preheat the broiler. Wash and dry your whole chicken inside and out. Season chicken with salt and pepper. Brown the whole chicken under the broiler until the skin is golden brown. Approximately 4 minutes on each side. Watch closely to ensure it doesn’t burn. 

Make a broth in your slow cooker using the warm setting. Add the chicken broth, coconut milk, ginger, garlic, lemongrass, and red chilies to the slow cooker. Whisk together for 1 to 2 minutes and then add the browned chicken into the broth, breast side down. Cover, set your slow cooker to low and cook for 6 hours. 

Transfer the cooked chicken to a serving platter to cool. Stir the lime juice into the broth and simmer uncovered in the slow cooker over medium heat to reduce by approximately one third. Carve the breasts and drumsticks and shred the rest of the chicken meat.   

Serve the cooked chicken over rice, a spoonful or two of broth, and a big handful of the combined fresh herbs and a fresh squeeze of lime juice. 

Makes 8 servings. 

NUTRITION FACTS (PER SERVING): 

Calories 470

Protein 27 g

Total fat 22 g

Saturated fat 8 g 

Cholesterol 85 mg

Carbs 40 g

Fiber 3 g

Total sugars 1 g

Added sugars 0 g

Sodium 120 mg

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