Recipe: Slow-Cooked Coconut Chicken

This Slow Cooked Coconut Chicken recipe is a perfect example of a nourishing family meal that is easy to prepare - made from tender chicken breast, vegetables, and creamy coconut milk to create a meal that's suitable for all ages. This dish is designed with young children in mind, offering a mild flavour and soft textures that are easy for little ones to enjoy. Whether you're a busy parent seeking a wholesome dinner option or simply craving a cozy, fuss-free meal, this recipe promises to deliver warmth and satisfaction to your table.

Facts

Chicken is an excellent source of protein, iron, and zinc, making it a highly nutritious choice for babies starting solids and for growing children.

✅ Protein

Protein is essential for growth, muscle development, tissue repair, and immune function. While protein needs vary by age, chicken offers a highly digestible, bioavailable source that’s also easier to chew than tougher red meats.

👉 Just 50g of cooked chicken provides approximately 15g of protein.

✅ Iron

Iron supports red blood cell formation, oxygen transport, and brain development. Chicken contains heme iron, which is absorbed more easily than the non-heme iron found in plant-based foods.

✅ Zinc

Zinc is important for immune function, growth, and wound healing. Chicken provides readily absorbable zinc, helping to meet the high demands of growing children.

🍲 Why Slow-Cooked Chicken Meals Are Ideal for Children

🌿 1. Soft, Tender Texture

Slow cooking breaks down connective tissue and fibres, making chicken very tender, perfect for babies, toddlers, and young children learning to chew.

🥕 2. Nutrient Preservation

Gentle, low-temperature cooking helps retain more water-soluble nutrients compared to high-heat methods like frying or grilling.

🕒 3. Convenient and Batch-Friendly

Perfect for busy parents: slow-cooked meals can be made in large batches, frozen in portions, and offer a simple way to provide consistent, balanced nutrition

Ingredients

2 large chicken breasts or around 600g

1 tablespoon of tamari (Japanese soy sauce)

1 teaspoon of garam masala

1 teaspoon of ground turmeric

2 cloves of garlic crushed

500g (around 1 cup) of diced butternut pumpkin

200g (around 1 cup) of roughly chopped button mushrooms

1 large zucchini chopped

270g tin of light coconut milk

2 cups of chicken stock

1 tbsp of plain flour or corn flour (to thicken the sauce)

Method

Total cooking time: 6 hours on low heat

1. Add the chicken breasts, tamari, diced pumpkin, zucchini, crushed garlic, garam masala, and turmeric to your slow cooker.Using tongs, gently mix the chicken and vegetables so they are evenly coated in the spices.

2. Pour in 2 cups of chicken stock and half of the coconut milk (reserve the remaining half for later).Set your slow cooker to low, place the lid on, and cook for 6 hours.

Notes

• Mushrooms: Depending on your preference, you can either:

  • Add them at the beginning for a softer texture, or

  • Wait and add them during the last hour of cooking for a firmer bite (this is my preferred method).

• Coconut milk storage: Store the remaining coconut milk in a jar, bowl, or container in the fridge, don’t leave it in the can. You’ll use it to finish the sauce at the end.

Finishing the Dish

3. After 6 hours, remove the chicken from the slow cooker and place it on a chopping board. Use a fork or knife to shred the chicken, it should pull apart easily.

4. Return the shredded chicken to the slow cooker, along with the remaining coconut milk, and gently mix to combine.

5. To thicken the sauce (if needed), in a small mug, mix 1 tablespoon of plain flour with 1/2 a cup of the hot sauce from the slow cooker to form a slurry. Stir the slurry back into the pot and mix gently until the sauce thickens slightly.

Serve with some steamed rice or also great with rice noodles.