Prep Time
12 Min
Cook Time
140 Min
  • 3 pounds boneless, skinless chicken thighs and/or drumsticks
  • 8 to 10 large cloves garlic, crushed
  • 1 tablespoon sliced ginger (does not need to be peeled)
  • 1 to 2 whole red or green Bird’s eye chiles or other chiles (optional)
  • 1 teaspoon whole black peppercorns
  • 3 bay leaves
  • 1 cup lite coconut milk
  • ¼ cup reduced-sodium soy sauce (to make gluten free, use tamari)
  • ¼ cup distilled white, unseasoned rice, cider or cane vinegar
  • 1 tablespoon packed dark brown sugar
  • Maggi® Seasoning Sauce
  • Fresh cilantro
  • Hot cooked jasmine rice (optional)
Step 1
Spray large skillet with nonstick cooking spray. Brown chicken on all sides over medium heat.
Step 2
Place chicken in slow cooker in a single layer. Add garlic, ginger, chile, peppercorns and bay leaves to slow cooker.
Step 3
Place coconut milk, soy sauce, vinegar and sugar into same skillet used for chicken. Stir and scrape up any brown bits from bottom of skillet; pour over chicken in slow cooker.
Step 4
Cover and cook on HIGH for 2 to 3 hours or LOW for 4 to 5 hours or until chicken is tender.
Step 5
Remove chicken with slotted spoon and place on serving platter; cover to keep warm. Strain juices into small saucepan; discard solids.
Step 6
Bring to a boil over medium-high heat. Boil, stirring occasionally, for about 10 minutes or until reduced to half. Season with a splash of seasoning sauce.
Step 7
Pour sauce over chicken. Garnish with cilantro. Serve with rice.

Nutrition Information

321.21 Kcal

  • protein

    45.72 Grams

  • carbohydrates

    6.15 Grams

  • sodium

    623.56 Milligrams

  • fat

    11.19 Grams