Coconut Lemongrass Slow-Cooker Chicken Thighs
Tender chicken thighs simmered in a fragrant coconut milk and lemongrass sauce, perfect for weeknight dinners with minimal effort. This asian-inspired slow cooker (gluten-free) ready in about 195 minutes pairs chicken thighs, (13.5 oz) coconut milk, stalks, finely minced lemongrass for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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.
Ingredients
- 1.5 lbs chicken thighs
- 1 can (13.5 oz) coconut milk
- 3 stalks, finely minced lemongrass
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 4 cloves, minced garlic
- 1 tbsp, grated ginger
- 1 medium, thinly sliced red bell pepper
- 4 leaves kaffir lime leaves
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Place 1.5 lbs bone-in, skin-on chicken thighs in slow cooker, skin-side up.
- Step 2: In a bowl, whisk together 1 can (13.5 oz) coconut milk, 2 tbsp fish sauce, 1 tbsp brown sugar, 4 minced garlic cloves, and 1 tbsp grated ginger until smooth.
- Step 3: Pour sauce over chicken, add 3 minced lemongrass stalks, 1 sliced red bell pepper, and 4 kaffir lime leaves.
- Step 4: Cook on LOW for 6 hours or HIGH for 3 hours until chicken reaches 165°F and falls off the bone.
- Step 5: Discard lime leaves, remove chicken, and skim excess fat from sauce.
- Step 6: Stir in 2 tbsp chopped cilantro, then serve chicken with sauce spooned over top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Lemongrass Slow-Cooker Chicken Thighs take to make?
Total time is about 195 minutes (15 min prep + 180 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 Coconut Lemongrass Slow-Cooker Chicken Thighs?
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 chicken thighs from drying out.
Can I substitute ingredients in Coconut Lemongrass Slow-Cooker Chicken Thighs?
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 Coconut Lemongrass Slow-Cooker Chicken Thighs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
Is Coconut Lemongrass Slow-Cooker Chicken Thighs gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
