SLOW COOKER SPICY COCONUT CHICKEN DRUMSTICKS

Please See Other Recipes

I got this recipe idea from my friend, Jen. The past couple of months I’ve been part of a freezer meal group. Each member of the group makes 5 freezer meals (all the same, so like 5 lasagnas). Then we all meet one evening and exchange our freezer meals. You come home with 5 different freezer meals ready to be made any time during the next month. These meals come in handy for those days when you just don’t have the groceries to make dinner or the days when you’re too tired to make dinner or the days when it’s just too busy! In the next few weeks I’ll share some of the recipes that we’ve tried. It’s been fun to try other people’s recipes and dinners that we don’t normally make.
You’ll start the recipe by mixing up a quick sauce with coconut milk and spices and cilantro. Then you’ll pull the skin off the chicken legs. This is really easy with a paper towel. It helps you to grip the skin and get it off in no time. Add those chicken drummies to the sauce in the crockpot and let it braise in there for about 6 to 8 hours and you’re done! Like I said this recipe was perfect with rice because the sauce is so delicious and the rice just soaks it up.

INGREDIENTS

1 (14 oz) can coconut milk
1 tsp dried basil
2 Tbsp Sriracha
1 Tbsp garlic thai chili paste
1 Tbsp soy sauce
1 cup diced onions (I used a yellow onion)
1/2 cup chopped cilantro, plus more for serving
3-4 lbs of chicken drumsticks (I put 10 in my slow cooker)

INSTRUCTIONS

Combine basil, coconut milk, Sriracha, garlic thai chili paste, soy sauce, onion and cilantro in the slow cooker. Stir.
Using a double layer of paper towels pull the skin off of the chicken legs. Add the now skinless chicken legs into the slow cooker. Nestle them into the sauce.
....................

for full instruction please see : www.365daysofcrockpot.com