Slow-Cooker Lemongrass-Coconut Marinated Chicken
Additional Time:
15 hrs 30 mins
Total Time:
15 hrs 50 mins
Ingredients
3 ¾ pounds bone-in, skinless chicken thighs (about 8)
3 tablespoons finely chopped lemongrass
2 tablespoons sambal oelek (ground fresh chile paste)
1 ¼ cups canned light coconut milk
¾ cup unsalted chicken stock
6 garlic cloves, crushed
2 large yellow onions, quartered
2 large carrots, each cut into 4 pieces
1 (2 inch) piece fresh ginger, peeled and sliced
2 tablespoons reduced-sodium soy sauce
5 teaspoons Vietnamese fish sauce
1 tablespoon fresh lime juice
½ teaspoon granulated sugar
8 ounces uncooked wide rice noodles
2 cups thinly sliced English cucumber
½ cup loosely packed fresh cilantro leaves
¼ cup chopped, unsalted dry-roasted peanuts
Directions
Place the chicken, lemongrass, sambal oelek, and 3/4 cup of the coconut milk in a large ziplock plastic freezer bag. Seal and turn to coat; chill 8 to 24 hours.
Place the stock, garlic, onions, carrots, and ginger in a 6-quart slow cooker. Remove the chicken from the marinade, and discard the marinade. Arrange the chicken on top of the onion mixture. Cover and cook on LOW until the chicken is tender, about 7 hours and 30 minutes. Remove the chicken from the slow cooker, and discard the bones. Shred the chicken into bite-sized pieces.
Pour the cooking liquid through a colander over a bowl; discard the solids. Stir together the strained cooking liquid, soy sauce, fish sauce, lime juice, sugar, and remaining 1/2 cup coconut milk in a saucepan. Bring to a boil; stir until the sugar dissolves. Remove from the heat.
Prepare the noodles according to the package directions. Divide the noodles among 6 bowls. Top with the chicken, cucumber, and cilantro. Pour the coconut broth over each bowl, and sprinkle evenly with the peanuts.
Nutrition Facts (per serving)
| 493 | Calories |
| 16g | Fat |
| 35g | Carbs |
| 40g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Serving Size 1/2 cup noodles, 3 1/2 ounces chicken, 1/3 cup cucumber, 4 teaspoons cilantro, 1/3 cup coconut broth | |
| Calories 493 | |
| % Daily Value * | |
| Total Carbohydrate 35g | 13% |
| Dietary Fiber 1g | 4% |
| Total Sugars 1g | |
| Protein 40g | 80% |
| Total Fat 16g | 21% |
| Saturated Fat 4g | 20% |
| Sodium 671mg | 29% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
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