Introduction
You guys, this Slow Cooker Coconut Chicken Drumsticks recipe is an absolute game changer. 🙌 It’s spicy, creamy, rich with coconut flavor, and the kind of meal that tastes like it took all day to make—but really, your slow cooker did all the heavy lifting. This is one of those dreamy dump-and-go recipes, perfect for busy weeknights or lazy Sundays. The sauce is silky, spicy (but not too spicy), and loaded with flavor from Thai chili garlic paste, Sriracha, and soy. The best part? No searing, no fuss—just toss it in and come back to magic. Pair it with rice, sprinkle some cilantro on top, and dinner is DONE.
Detailed Ingredients 🥥🍗🌶️🍚🌿
- 🥥 1 (13.5 oz) can coconut milk, stirred
- 🌶️ 2 tbsp Sriracha sauce
- 🌶️ 1 tbsp Thai chili garlic paste
- 🍜 1 tbsp low-sodium soy sauce
- 🌿 1 tsp dried basil
- 🍗 3 to 4 pounds chicken drumsticks, skin removed
- 🍚 Steamed rice, for serving (optional)
- 🌿 Fresh cilantro, chopped (for garnish)
Direction
- In your slow cooker insert, stir together the coconut milk, Sriracha, Thai chili garlic paste, soy sauce, and basil.
- Pat the chicken dry and use paper towels to pull off the skin—yes, it’s a little messy but totally worth it.
- Nestle the skinless drumsticks into the sauce. Make sure they’re coated and comfy.
- Cover and cook on low for 6 hours—no peeking!
- Serve hot over steamed rice with a generous spoonful of the sauce and a sprinkle of chopped cilantro. That’s it!
My Story
This recipe was born out of one of those chaotic weekday mornings when I had zero time and even less energy. I had chicken drumsticks in the fridge and a can of coconut milk in the pantry, so I decided to just wing it. I threw everything into the slow cooker, crossed my fingers, and hoped for the best. When I came home, the house smelled incredible. The drumsticks were fall-off-the-bone tender, the sauce was spicy and creamy with just a hint of sweetness, and the whole family cleaned their plates. It’s now in our weekly rotation and has saved me more times than I can count. I love how simple it is—yet it feels so fancy.
FAQ
Can I use chicken thighs instead of drumsticks?
Totally! Just make sure they’re boneless and skinless, and the cooking time remains the same.
Is it very spicy?
It has a kick, but it’s not overwhelming. You can reduce the Sriracha if you’re sensitive to heat.
Can I make this dairy-free and gluten-free?
It’s naturally dairy-free. For gluten-free, just swap the soy sauce with tamari or coconut aminos.
Do I have to remove the skin?
It’s highly recommended for a cleaner sauce and better texture. The skin can get rubbery in the slow cooker.
Can I freeze leftovers?
Absolutely. Store in an airtight container for up to 3 months. Reheat gently over the stove or in the microwave.
Suggestion
- Add veggies like bell peppers or snap peas in the last hour of cooking for a full one-pot meal.
- Serve with jasmine or coconut rice to soak up that luscious sauce.
- Top with chopped peanuts or cashews for extra crunch.
- Add a squeeze of lime juice just before serving for a fresh zing.
- Pair with a crisp cucumber salad to balance the spice.
Conclusion
If you’re looking for a fuss-free, flavor-packed meal that practically cooks itself, this Slow Cooker Coconut Chicken Drumsticks recipe is about to become your new best friend. The creamy coconut base combined with bold Thai spices creates a dish that’s comforting, exciting, and ridiculously easy to pull together. Whether you’re feeding your family or meal-prepping for the week, it hits all the right notes—simple, satisfying, and seriously delicious. Bonus: it smells amazing while it’s cooking, and the leftovers are even better the next day. So go ahead and make a big batch—you’ll thank yourself later.
Happy slow cooking!
Sarah Cooper
Gotubbe.com
