Brazilian-Spiced Slow Cooker Chicken with Coconut and Tomato

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken slow-cooked in a fragrant blend of coconut milk, tomato paste, garlic, and warm Brazilian spices, perfect for effortless weeknight dinners. This brazilian-inspired slow cooker ready in about 375 minutes pairs (400 ml) coconut milk, tomato paste, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 360 min Serves 6 Brazilian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, whisk together 1 can (400 ml) coconut milk, 3 tbsp tomato paste, 4 minced garlic cloves, 1 tbsp grated fresh ginger, 2 tbsp curry powder, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric powder, 1.5 tsp salt, and 1/2 tsp black pepper until smooth.
  2. Step 2: Place 6 boneless, skinless chicken thighs (about 2 lbs) into the slow cooker and pour the coconut-tomato spice mixture over the chicken, turning to coat all pieces evenly.
  3. Step 3: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and easily shredded.
  4. Step 4: Remove chicken and stir in 2 tbsp fresh lime juice into the sauce for brightness.
  5. Step 5: Return chicken to the slow cooker and mix gently to coat. Serve garnished with 1/4 cup chopped fresh cilantro for a fresh finish.

Equipment for this recipe

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Frequently asked questions

How long does Brazilian-Spiced Slow Cooker Chicken with Coconut and Tomato take to make?

Total time is about 375 minutes (15 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Brazilian-Spiced Slow Cooker Chicken with Coconut and Tomato?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (400 ml) coconut milk from drying out.

Can I substitute ingredients in Brazilian-Spiced Slow Cooker Chicken with Coconut and Tomato?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Brazilian-Spiced Slow Cooker Chicken with Coconut and Tomato for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Brazilian-Spiced Slow Cooker Chicken with Coconut and Tomato?

Brazilian slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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